Uttar Pradesh Style Spicy Vegetable Pickle

Ingredients

In this adaptation, the traditional British Piccalilli is transformed into a spicy vegetable pickle inspired by the flavors of Uttar Pradesh cuisine. The original recipe is modified by incorporating Uttar Pradesh's signature spices and flavors, such as mustard oil, cumin seeds, and red chili powder. The vegetables used in the pickle are also altered to include popular choices in Uttar Pradesh cuisine, such as cauliflower, carrots, and green beans. We alse have the original recipe for Piccalilli, so you can check it out.

• 1 cup (150g) cauliflower florets 1 cup (150g) cauliflower florets
• 1 cup (150g) carrots, cut into small pieces 1 cup (150g) carrots, cut into small pieces
• 1 cup (150g) green beans, cut into small pieces 1 cup (150g) green beans, cut into small pieces
• 1 cup (150g) green bell pepper, diced 1 cup (150g) green bell pepper, diced
• 1 cup (150g) raw mango, peeled and diced 1 cup (150g) raw mango, peeled and diced
• 1 cup (150g) onions, thinly sliced 1 cup (150g) onions, thinly sliced
• 1/4 cup (60ml) mustard oil 1/4 cup (60ml) mustard oil
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 2 tablespoons (30g) mustard seeds 2 tablespoons (30g) mustard seeds
• 2 tablespoons (30g) cumin seeds 2 tablespoons (30g) cumin seeds
• 2 tablespoons (30g) turmeric powder 2 tablespoons (30g) turmeric powder
• 2 tablespoons (30g) red chili powder 2 tablespoons (30g) red chili powder
• 2 tablespoons (30g) salt 2 tablespoons (30g) salt
• 2 tablespoons (30g) sugar 2 tablespoons (30g) sugar

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 2g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the cauliflower florets, carrots, green beans, green bell pepper, raw mango, and onions.
2. 2.
   In a small pan, heat the mustard oil until it reaches smoking point. Remove from heat and let it cool slightly.
3. 3.
   In a separate pan, dry roast the mustard seeds and cumin seeds until fragrant. Grind them into a coarse powder.
4. 4.
   In a mixing bowl, combine the ground mustard and cumin seeds, turmeric powder, red chili powder, salt, sugar, and vinegar. Mix well to form a paste.
5. 5.
   Pour the mustard oil over the vegetables and mix until well coated.
6. 6.
   Add the spice paste to the vegetables and mix thoroughly, ensuring all the vegetables are evenly coated.
7. 7.
   Transfer the mixture to a sterilized glass jar and close the lid tightly.
8. 8.
   Place the jar in a cool, dark place for at least 3 days to allow the flavors to develop.
9. 9.
   After 3 days, the pickle is ready to be enjoyed. Store it in the refrigerator for up to a month.

Treat your ingredients with care...

• Mustard seeds — Dry roast the mustard seeds before grinding to enhance their flavor.
• Cumin seeds — Dry roast the cumin seeds until fragrant before grinding for a more intense aroma.

Tips & Tricks

• For a spicier pickle, increase the amount of red chili powder according to your taste preference.
• Ensure that the vegetables are completely dry before marinating them to prevent spoilage.
• Use a sterilized glass jar to store the pickle and avoid contamination.
• Allow the pickle to mature for at least 3 days to develop the flavors fully.
• Serve the pickle with traditional Indian meals or as a condiment with sandwiches and wraps.

Serving advice

Serve the Uttar Pradesh Style Spicy Vegetable Pickle as a side dish with rice, roti, or paratha. It also pairs well with Indian snacks like samosas and pakoras.

Presentation advice

Transfer the pickle to a serving bowl and garnish with fresh coriander leaves for an appealing presentation. The vibrant colors of the vegetables will make the pickle visually enticing.