Mixed Vegetable Pickle - sought after for both south indian & north indian dishes. This is the recipe of hot mixed vegetable pickle. Sweet mixed vegetable pickle is made differently. This tastes best if you use cauliflower, potato,beans,carrot, turnip,peas butterbeans and beetroot. Prepared mixed vegetables - 1 kg Salt - 80-100gms ( 100 gms is ½ cup) Lime juice - 100-150ml (given below) Gingelly or mustard oil - 300 ml – 1 ½ cups Chilli powder - 50-75 gms - (50 gms is ½ cup) Mustard seeds - 20 gms – slightly less than ¼ cup Hing powder - 1 tsp Jeera - 10 gms – 2 tbsp Methi seeds - 5 gms – 1 tsp Haldi - 1 tsp Vinegar - 20ml (optional ) If vinegar is added, 100 ml lime juice is sufficient. If vinegar is not added, 125-150 ml is required. Roast mustard seeds, methi, jeera, hing & haldi each separately & powder together. Wash &cut vegetables into uniform thin pieces. Blanch them-Put the pieces (except, beetroot which may be blanched etc separately) tied in a thin cloth in rapid boiling water for exactly 5 mts, remove & plunge in cold water for 5 mins. Dry in sun for few mts or rub with towel to reduce moisture & wetness. Fry in oil till cooked. Add lime juice, allow to boil a little, but avoid overcooking. Add spices – allow till colour changes. Add salt. Remove & add vinegar, if you are using it. Bottle.