Pickles are a huge favourites in India! We call it ‘Loncha’ in Marathi language. Pickles bring that necessary added taste to the entire meal. Pickles are made using various vegetables across India. Even the spices used to make the masala vary from region to region.
We can find raw mango pickles in sweet as well as tangy flavours, green chilli pickles in different preparations, gooseberry pickles, garlic pickles, prawn pickle, mutton pickle, the list goes on! Each community has it’s own speciality in pickles. Pickles are a part of the meals many a times, and are relished with Parathas too in North India (where they are called as achaar) or sweet pickles or green chilli pickles with Theplas in Gujarat.
My mom makes a wonderful and delicious raw mango pickle,Aappe Aamle Lonche as well as this carrot cauliflower fresh pickle, which is my personal favourite. For this purpose we make the masala at home itself. Winter is the best season to make this pickle as we get sweet lovely carrots and excellent cauliflowers exactly during this season. You can also add fresh sweet green peas and ginger pieces to this pickle.
Here’s the recipe for the Gaajar Flower Taaja Loncha.
- 1/2 cup Chopped Carrots
- 1/2 cup Chopped Cauliflower
- 2 Green Chillies
- 2 tbs Mustard seeds (rai/mohri)
- 1 tsp Fenugreek seeds (methi)
- 1 tsp Turmeric powder
- 1/2 tsp Bedgi Red Chilli Powder
- 1/2 tsp Kashmiri Red Chilli Powder
- 1 tsp Asafoetida (Irani Hing)
- 3 tbs Lemon Juice (Use 1 big lemon) …. To be adjusted
- Salt to taste
For Tempering :
- 3 tbs Oil
- 1 tsp Mustard seeds
- To make the Gaajar Flower Taaja Loncha, first wash the vegetables and green chillies thoroughly and drain all water. Chop into 1 cm pieces and spread out on a clean cloth to dry out any remaining water.
- For the pickle masala, heat a small kadhai and dry roast the mustard seeds and fenugreek seeds separately on low flame. As soon as they change colour, remove from flame and set aside to cool. Take care not to burn them at all.
- Grind the roasted and cooled mustard seeds and fenugreek seeds in a mixer grinder to a fine powder. Store in a clean dry jar and use as needed.
- Transfer the chopped vegetables to a mixing bowl add add to it all the mentioned spices, lemon juice for tanginess, 3 – 4 teaspoons of the prepared pickle masala and salt to taste. Adjust the spice powders as desired.
- Mix well and set aside for about an hour.
- For the tempering, heat the oil in a small kadhai and add the mustard seeds to it. Do not let it burn.
- Cool down this whole tempering. Once cooled to room temperature, add it to the prepared pickle and mix well.
- Transfer the pickle to a clean, dry, airtight jar and keep aside for about half a day. This helps the flavour to seep into the vegetables.
- Store in the refrigerator and use as and when needed.
- Relish with some Daali Toay or Udipi Saambar or some Varan and steamed rice, or chapatis and vegetables for lunch or for dinner.
- Can also be added as an accompaniment to Parathas, or Doodhi Theplas or even Methi Theplas!
Mustard seeds and Fenugreek seeds after roasting :
In the above recipe, one can adjust the spice levels as per preference. Also here I have added less spicy green chillies for some flavour. The lemon juice can be adjusted as per preferred tanginess, but it’s an absolute must for the flavour of the pickle. In one of the pictures above I have shown both the powdered asafoetida and the whole piece of the flavourful strong hing i.e. Irani hing. It gives the pickle the necessary taste. Do give this pickle a try while it’s still winter.