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PrintSWEET AND SOUR VEGETABLE PICKLE
Makes :
500 Grams
Preparation Time :
Cooking Time :
Preparation Method :
- Place the vegetables (carrot and turnip) in a steamer and steam for about 3-5 minutes. Then add the cauliflower and steam for a further 5-7 minutes.
- Drain the vegetables and dry thoroughly. Dry out for about 8-10 hours in a warm place.
- Make sure that the vegetables are completely dry before. If they are still damp, leave them for a longer period.
- Heat the vinegar and dissolve the jaggery in it.
- Heat the oil in a medium saucepan and fry the ground paste until golden. Stir in the remaining ingredients, as well as the dried-off vegetables and the vinegar. Mix well.
- Pile into a sterilised jar. Cover with muslin and secure with a string. Leave undisturbed, for 2 days in the sun.
- Leave in a dry place for a week, toss at least once a day and whenever possible expose it to the sun. Then it is ready to eat.
INGREDIENTS
- 2-3 carrots, peeled and sliced into batons
- 3 turnips, peeled and sliced into half-moon pieces
- ½ small head of cauliflower, washed and cut into florets
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoon mustard oil
- 2 tablespoon brown mustard seeds, ground
- ¼ cup white wine vinegar
- 1 tablespoon jaggery
- Red chilli powder and Salt, to taste
Ground to Paste
- 1 onion, cut into large chunks
- 1 inch piece of fresh ginger, peeled
- 1-2 fat garlic cloves, thickly sliced
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