This pickle recipe has been running in our family for generations; my grandmother, mother, aunt all use to make it regularly as everyone just relishes it. We used to eat this during our lunch and dinner time or sometimes, just the pickle with roti (Indian flat bread).
Whenever I told anyone about Phali (green beans) ka achar (pickle), the look they give is like Are you serious?? Yes, I am very serious, and if you eat it you would also enjoy it. Usually, people have eaten pickles made with carrot, cauliflower and even turnip at times, but green beans… hmmm.. You need to try it to believe how good it tastes.
Till now my mum made it for me, when I was back home or when she visited me here. But for the first time I attempted to make this. I keep experimenting with food all the time, but while making this pickle I was .little nervous, as it already has a benchmark for it. I just wanted it to taste the way I have tasted it all my life. I must have Skype, my mum at least 10 times to make sure I was following each step accurately. I gave it my best shot and was amazed how simple it was. Once ready it looked exactly the way my mum made it, but the taste mattered more. Moment of truth… What I made was really tasty and my family just loved it, but it was not exactly as my mum made it there was something missing about it, which only I felt. And I exactly knew what was missing; my mum just doesn’t mix spices in it, but also her love and affection that makes it even taste better. Thank you Mum!!..Nostalgic…
Let’s get started… I have tried to explain the procedure step by step using photo’s as my mum explained it to me(but of course she did not use photo’s)..
You would need very few ingredients for making this pickle, for the base I used green beans, carrot, turnip and cauliflower, but you can use just one vegetable or any combination that you prefer. Maybe just green beans or combine carrots with it. I know some people do not like turnip, feel free to leave it out.
Peel the carrots and turnip and cut them. Trim the tips of green beans, I left them as whole if you want, you can cut them in two. And cut the cauliflower florets further to small size.
Take a large pot and fill it with water, add 1 tbsp of turmeric and bring it to a boil.
Once the water has boiled turn off the gas and put all the cut vegetables in it. Cover the pot and let the vegetables blanch. The vegetables should not get very soft; it’s always good to eat a crunchy pickle. This might take around 15 minutes; keep checking in between. Once the vegetables have reached the texture you looking for, drain the water and leave the vegetables in the colander.
It is very important for all the water to drain out as the vegetables need to dry out completely. If you want, you can spread out the vegetables on a paper towel to let them dry.
Meanwhile, take the mustard (Rai) seeds; you need to use the red/brown mustard and not the black ones. Red/brown mustard are more pungent compared to the black ones, and they are usually used for making pickles. Grind the seeds, make sure to leave them coarse and not make a powder. Grind them till the seeds break and you can see the yellow colour.
In a small bowl take mustard oil, add salt, chilli powder and mustard seeds mix well and keep aside.
Once the vegetables are dried and cooled completely put them in a large bowl and add the oil mixture to it. Mix the mixture very well, so that all the vegetables are covered with spices thoroughly.
At this point if you feel the mixture is less, add some more. The only purpose to use oil in the pickle is that all the mustard seeds, salt and chilli powder coats well to the vegetables. You can taste the vegetables at this point to check for salt and chilli. Make sure to add a little more salt, so that it helps the vegetables to lose their water and this would help in preserving the vegetables. Chilli needs to be added only for a little flavour, do not let it empower the taste.
Transfer the vegetables in a glass jar and close the lid tightly. Keep the jar in a dry place, where it can get sunlight. Keep the jar in sunlight for 3 days, making sure you shake the bottle twice a day. Glass jar is an important part, as plastic makes the vegetables smelly and others might have reactions with oil.
Once the pickle is ready you can put it in the refrigerator. This pickle can be stored till 15 to 20 days, in the refrigerator. As we are not using any preservatives the shelf life is less. I hope you enjoy this simple and easy recipe of this delicious pickle..
Phali, Gajjar, Shalagam and Gobi ka Achar (Green Beans, Carrot, Turnip and Cauliflower Pickle)
- Green Beans (Phali) – 250 grams
- Carrot (Gajjar) – 2 medium size
- Turnip (Shalagam) – 200 grams
- Cauliflower (Gobi) – 250 grams
- Turmeric – 1tbsp
- Red/Brown mustard seed (Laal Rai/ Sarso) – 2 tbsp
- Mustard Oil(Sarson ka tel) – ¼ cup
- Red chilli powder – 1 tsp
- Salt to taste
- Take a big pot and fill it with water and add turmeric and boil the water.
- Meanwhile wash and cut your vegetables and keep them aside. Once the water is boiled remove it from the stove and add the vegetables to it and cover the pot.
- We need to blanch the vegetables but make sure not to over cook them. So approximately 12 to 15 minutes, keep checking. Mine took 14 minutes.
- Once the vegetables are tender and not mushy, strain it in a colander. Keep the vegetables in the colander till all water is drained. You need to make sure the vegetables are dried and cooled completely before proceeding to the next step.
- Grind the mustard seeds; make sure not to make a powder out of them. We need to grind just a little for the seeds to crack open and the yellow powder to be seen, coarse texture.
- In a bowl take the seeds, add oil, salt and red chilli powder. Mix well and keep aside.
- Once all the water is drained out properly put the vegetables in a large mixing bowl and add the oil mixture to it. S. Do not add all oil together, keep adding spoon by spoon and mix the vegetables. We just need the vegetables to be well coated with the mixture and not dripping and soaking in it.
- Transfer the vegetables in a glass jar. Close the lid tight enough and keep the jar where sunlight would fall on it.
- The pickle would take 2 – 3 days to get ready, meanwhile keep shaking the jar twice a day for them to mix properly and should get enough sunlight.
- Once ready you need to keep them in the refrigerator.