Crunchy Vegetable Pickle Recipe

• ¼ tsp Asafoetida
• ½ tsp Turmeric powder
• 2 tbsp Salt
• 2½ cups Mixed Vegetables (finely chopped)
• 1½ tsp Chilli Powder
• 2 tbsp Mustard Seeds (split)

• Put chopped vegetables in a bowl; add ½ cup water; stir well. Spoon the content to a sterilized jar and leave it for a day.
• Take 2 tbsp of pickled water from the jar; add mustard seeds, turmeric powder, asafetida, chilli powder and salt to it. Blend it to a smooth paste.
• Mix this paste in the prepared vegetables and stir well. For long lasting taste refrigerate the pickle.