Mixed vegetable pickle
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cauliflower; cut into florets | |
| 125 | grams | Green beans; halved (4oz) |
| 1 | Carrot; cut into 5mm ( 1/4 | |
| ; inch) slices | ||
| 300 | millilitres | Distilled or white wine vinegar; ( 1/2 pint) |
| 150 | millilitres | Vegetable oil; ( 1/4 pint) |
| 8 | Bay leaves; crumbled | |
| 12 | Garlic cloves; roughly chopped | |
| 2 | tablespoons | Sugar |
| 6 | Black peppercorns | |
| Salt | ||
| 9 | Fresh red chillies; deseeded if wished | |
| ; and chopped | ||
| ½ | teaspoon | Yellow mustard seeds |
| ½ | teaspoon | Fenugreek seeds; ground |
| 5 | Cm; (2-inch) piece of | |
| ; fresh ginger, | ||
| ; grated | ||
| 3 | Fresh green chillies; de-seeded if wished | |
| ; and chopped | ||
| 2 | teaspoons | Cumin seeds |
Directions
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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