Under 2 minutes quick pickle vegan and glutenfree

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Under 2 minutes quick pickle vegan and glutenfree

If you have been following my blog for sometime now, you know that i hate elaborate recipes. I like to cook with simple ingredients and very simple recipes. This pickle is on the brief, so easy to make, takes less than 2 minutes to make and it is made with the simple ingredients that you will have in your kitchen for sure.

 

Tips:

  • Don’t cut the veggies too thin. You want to retain  the crunch so the vegetables so cut them thick so that they don’t go soggy while cooking.
  • Cook on high flame.

 

 

Prep time: Under 2 minutes.

Cooking times: 40-50 seconds

 

Ingredients:

Seasonal veggies.

Carrot:5-6 . Peeled. Cut in half and then half. Check image here.

White turnip: 3 (medium sized). Peeled. Cut in half and half.

Green chillies: The more the merrier.

Cauliflower (optional). I didn’t add but you must if you have one.

Radish: 1 big. Peeled. Cut in half and half.

 

Spices:

  • Black mustard seeds: 1 tablespoon
  • Small mustard seeds (rai) black (mostly used for pickle, they look like black mustard but these are smaller in size) if you can’t find this then crush 1 tbsp black mustard coarsely in a blender: 2 tbsp. See image
  • Carom seeds: 1/2 tbsp
  • Coriander powder: 2 tbsp
  • Red chilli powder: 1/2 tbsp
  • Salt: 2 tbsp
  • Dry mango powder: 1 tbsp
  • Mustard oil: 3 tbsp

  • Vinegar/lemon juice: 1 tbsp

 

Method:

  1. Heat oil.
  2. Dunk in the cut veggies. Make sure the flame is on HIGH.
  3. Mix them well.
  4. Add the spices/salt. Mix well. Do all this very quickly.
  5. After mixing for a few seconds. Add vinegar or lemon juice.
  6. Mix well. The pickle is ready.
  7. Let this cool down. After the pickle has cooled down properly, transfer to a jar.
  8. This pickle should be eaten within days.
  9. Adjust salt if you have to.
  10. Tip: if you want the pickle to last longer – add some mustard oil to the jar in which you have transferred the pickle. The extra oil will add life to this pickle.

 

 

For an easy paneer/tofu dinner recipe, click here.

For authentic daal recipes, check the page here.

 

 

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KON’NICHIWA!

Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

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