Mixed vegetable pickle

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.

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