Kotla Nonche ~ Mixed vegetable Pickle

A while back,both amma and ma-in-law were here in Chennai.That was a first,it so happened that both of them booked their tickets without knowing that we are going to have a gala time together!!Not to mention my happiness..no entry to the kitchen..:),such a joy..:).Both made their special dishes for each other and we kept on piling good food along with lots of calories,which of course does nothing for the expanding waistline..sigh!!

Ma-in-law’s favorite Kellya ambat,Pazhapulisheri and Valval were made by amma and Amma’s favorite Pickle and Kolmbo were made by ma-in-law.All of it happens to be my fave too..so..:).

Kotla Nonche is a very tasty and easy to prepare pickle.Basically it is made with cut pieces of raw mango and cauliflower,but we added chopped carrots and tendle[tindora] into it.For one who doesn’t fancy pickles so much,this one gets over in our place with a swift pace.We love it for the crispy and crunchy vegetables in it..:).

Kotla Nonche ~ Mixed Vegetable Pickle
Recipe source Ma-in-law,prepared by amma..:)

Ingredients

Raw mango – 2,big-chopped
Cauliflower – 1,small-cut into small florets
Tindora – 4-5,chopped
Carrots – 2,chopped
Lime – 5-6
Ginger – 2’ piece
Green chilly – 1,chopped

For the masala

Red chilly – 200 gms
We used a mix of Kashmiri chillies and regular red chillies.If you are using only one variety,adjust the amount to control the heat.

Mustard seeds – 1 tbsp
Hing/Asafoetida – 2 tbsp

Salt to taste
Adding salt to the pickle is a tricky job.A generous amount has to be added since salt helps to control the heat as well as acts as a preservative.So though it may seem much,let me give you an approximate amount.Start by adding ¼ cup of salt and then add more if necessary.

Water – to grind the masala

Method

Wash the vegetables and wipe them dry with a kitchen towel and chop them into small pieces.
Juice the limes and then chop into small pieces.
Chop green chilly and ginger into small pieces.

In a mixer,add the red chillies and pulse for a while till they become powdery.
Add the mustard,salt and hing and add enough water to grind.
Pulse till it becomes a smooth paste[it should not be grainy]

In a big mixing bowl,add the chopped vegetables along with the green chilly,lime and ginger pieces.
Add the ground paste to the vegetables and mix well.
Mix in the lime juice and more water[only if required].
Do a taste test and check if it requires more salt,hing or lime juice.
Keep it covered overnight or at least for 5-6 hours for the flavors to seep in.
Pour into sterilized jars and keep refrigerated for longer shelf life.

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