Tarkari Nonche ( Mixed Vegetable Pickle)

Tarkari Nonche is a very popular pickle in our community. In Konkani, Tarkari means vegetables and Nonche means pickle. This is a very 'easy to make' pickle. Generally pickle is  served with every South Indian meal. During family functions, pickle is a must for the lunch. Hence the caterers always prefer to make this version (as it is quick and easy). I am very choosy when it comes to pickles. I love only few versions. Those versions I eat like crazy but, as such I am not a fan of pickle.

Recently I picked up a raw mango from the stores as it was fresh. I always love to eat raw mangoes with salt and chilli powder. Next day I suddenly felt an urge to make this pickle as it had been a really long time since I had this. But you know that I am still a beginner when it comes to making pickles. My mother makes pickle every year and hence I called her to get the recipe. With fingers crossed, I gave it a try and to my surprise I turned out as I wanted. My happiness knew no bounds :-) 

Ingredients:

• Raw Mango, medium sized chopped- 2 cups
• Cauliflower florets, chopped- 1 cup
• Carrot, small sized chopped - 1/4 cup
• Dry Red chilli (Byadgi) - 15-17
• Mustard seeds- 3 tsp
• Turmeric powder- 1/4 tsp
• Asafoetida (Hing) - A big generous pinch
• Salt - 2 Tbsp (adjust accordingly)
• Water - As required

Notes: Raw mango used should be fresh and sour. More the sourness, better is the pickle.
The vegetables used should be fresh too. It tastes better if the veggies are crispy.
You can also use other veggies like Ivy gourd (tindora or tendle), beans, ginger and green chilli.

Procedure:

Few important things you need to keep in mind before making this pickle:

#All the bowls, spoon, blender etc should be clean and dry.

#It is preferred that you start making the pickle in the morning and by evening it will be done. Next day, it will be ready to use.

#Be careful while adding salt. Add it in steps. You can always add more if required.

#The pickle has to be stored in a clean glass or porcelain jar (you can also use plastic containers. remember that it might get stained).

Now coming back to the preparation-

First heat 1-2 cups of water and bring it to a boiling point and then turn off the heat. Bring this water to room temperature. This water is used to make the red chilli paste (this boiled-cooled water helps the pickle to last longer).
While the water is cooling, wash the vegetables and raw mango. Pat them dry with a towel and then chop them into small pieces.

Now put the chopped vegetables and raw mango in a clean, big bowl. Then add salt and toss well so that all of them get a coating. Cover and let it rest for 3-4 hours.

After 3-4 hours, prepare the Chilli paste.
To Make Chilli paste - Take dry red chilli, mustard seeds, turmeric powder, asafoetida in a blender. 

Now grind them into a fine powder. Then add little amount of the reserved water (boiled and cooled) and grind. The resulting paste should be smooth.

Then add this chilli paste into the bowl containing raw mango and  mixed vegetable mixture. Mix well. Add water little by little to achieve the desired consistency. I kept it medium thick. 

Let this mixture sit for a day or 5-6 hours in a refrigerator, so that the raw mango and mixed vegetables gets time to absorb the flavors. After 5-6 hours taste it and add salt or asafoetida, if required. Tarkari Nonche is ready!!

Store it in a glass/ porcelain jar. Refrigerate it for future use. It stays good upto a month or two.