Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Cauliflower; cut into florets |
| 125 grams | Green beans; halved (4oz) |
| 1 \N | Carrot; cut into 5mm ( 1/4 |
| \N \N | ; inch) slices |
| 300 millilitres | Distilled or white wine vinegar; ( 1/2 pint) |
| 150 millilitres | Vegetable oil; ( 1/4 pint) |
| 8 \N | Bay leaves; crumbled |
| 12 \N | Garlic cloves; roughly chopped |
| 2 tablespoons | Sugar |
| 6 \N | Black peppercorns |
| \N \N | Salt |
| 9 \N | Fresh red chillies; deseeded if wished |
| \N \N | ; and chopped |
| ½ teaspoon | Yellow mustard seeds |
| ½ teaspoon | Fenugreek seeds; ground |
| 5 \N | Cm; (2-inch) piece of |
| \N \N | ; fresh ginger, |
| \N \N | ; grated |
| 3 \N | Fresh green chillies; de-seeded if wished |
| \N \N | ; and chopped |
| 2 teaspoons | Cumin seeds |
GENERAL
FOR THE MASALA
Put all the vegetables together in a bowl, cover with fresh, cold water and set aside for 1 hour. Drain the vegetables well and leave them in a colander.
Put the masala spices together in a mortar or strong bowl and grind to a paste with a little of the vinegar, using a pestle or the end of a rolling pin.
Heat the oil in a large frying-pan over a medium heat and cook the bay leaves and garlic for 2-3 minutes, stirring frequently.
Add the masala paste and fry for a further 5 minutes, then add the sugar, vegetables, peppercorns and remaining vinegar.
Season with salt and cook over a low heat until the vegetables soften.
Remove the pan from the heat and leave to cool. Transfer the pickle to clean jars and cover with a non-metallic, airtight lid.
Store in a cool, dark place.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.