Instant Pickle | Nonche | Tarkari (Randekayi) Nonche

Simple meal with home made pickle

Brined mixed vegetable

Ready to serve instant mixed vegetable pickle

When hostel food was food with a home made pickle.

Mixed Vegetable Pickle made using easily available vegetables in market such as carrot, cauliflower, raw mango, cucumber, green chilly, mango ginger etc.
During my high school, hostel food was something I always wished to have. But later, that was the last wish I could ever make when it comes to food.
Home food are always the best.
Rice porridge with pickle is one of my favorite food I would like to have at anytime.
Easy to prepare, easy to digest, light food.
When I am sick rice porridge is my comfort food.

Tips:
Always grind the pickle masala in grinder. (if grinding in mixy ginder then after an hour refrigerate the pickle).
Before you grind the pickle masala, make sure the grinder is dry and clean.
Make sure the salt water is in room temperature.
Store the pickle in dry air tight glass container.
Use dry spoon to serve pickle.
Do not leave the spoon in pickle container, it will rust and spoiling the pickle.
Ingredients:
Guntur chilly - 150 gram (you can also use short chilly(ramnad)).
Mustard seeds - 100 gram
Water - 1.5 litre + 1 cup
Rock Salt - 2 and half fistful
Mango - 1
Carrot - 2
Cucumber -1
Green chilly - 3
Cauliflower - 3 to 4 pieces
Mango ginger - 2 pieces
Method:
Here I am using Guntur chilly, this is less spice. Gives good color to pickle. You can also use short chilly.
Guntur chilly - 150 gram.
Mustard seeds - 100 gram.
Dry both ,chilly and mustard seeds in sunlight for 30 min.Allow to cool.
1.5 litre water. You can use normal plastic bottle for measurement. Adding 1 cup extra water to wash cauliflower.
Add 1 and 1/2 fistful rock salt. Boil and allow it to cool down.
Vegetables for pickle - wipe all vegetables with clean dry cloth.
Peel the mango ginger. This mango ginger smells like mango, tastes like ginger. If mango ginger is not available you can use normal ginger.
Peel the carrots and start chopping all vegetables.
Add chopped cauliflower in 1 cup salt water, stir and strain the salt water.
Method for brining vegetables .
Before grinding the pickle masala make sure grinder is dry and clean and salt water should be in room temperature.
In a glass container, add in the vegetables then layer it by adding salt.
When container is almost full, add vegetables press in downwards and then add salt.
Close the lid and shake well.
Let it rest for a day.
The next day, vegetebles have brinned well.
Add chilly batchwise, add adequate salt water and grind. Do not close the grinder lid while grinding.
Crush 1 inch turmeric and add crushed turmeric when there are no more chilly seeds left.
Add adequate salt water.
After 2 min add mustard seeds and add little salt water.
After 3-4 min add 5 gram asafoetida paste grind the masala to fine paste.
Turn off the grinder when masala is smooth to touch.
Transfer the vegetable brine into a dry vessel. Transfer the masala to that vessel. Always use grinder for making pickle masala.
Wash grinder with salt water.
Transfer the masala water into the vessel. Mix well.
The consistency of pickle is perfect. Not too thick not to runny. Adjust the consistency accordingly.
Close the lid slant wise.
After 30 min transfer the pickle in dry air tight glass container.
Ready to serve instantly.
Serve Hot rice porridge, little ghee and pickle.