Photo by Joseph De Leo, Food Styling by Micah Marie Morton
Quick-pickled vegetables are welcomed any time of the year. This mixture works as condiment for a traditional meal made of roti and a sauteed vegetable with daal and rice, but it also can be served alongside dishes like royal chicken cooked in yogurt or paneer butter masala. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation. Here, the salted spice mix is created first, and the vegetables are added at the very end before the pickle is stored to ensure even distribution. Read more about making quick achaars here.
Note:
Do not use finely ground mustard seeds and fenugreek here; you want to retain the texture a bit.
Recipe notes
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