Punjabi alu carrot pickle
1 servings
Quantity | Ingredient | |
---|---|---|
3 | mediums | Carrots peeled |
1 | medium | Caulifower stalks removed |
½ | cup | Salt |
¾ | cup | Red chilli powder |
1 | tablespoon | Turmeric |
1 | cup | Vinegar |
1 | cup | Jaggery grated |
Cut carrots lengthwise into four, or six, if very thick.
Cut lengths into 1½ inch stubs. Keep aside.
Separate cauliflower florets.
Break to halves if very big. They should match size of carrot pieces.
Add chilli, salt, turmeric. Toss well.
Transfer to a clean dry bowl,
Keep in sun for 4 days.
Heat vinegar till warm.
Add jaggery, stir.
Heat further till vinegar is very hot, and jaggery has melted.
Cool to room temperature. Add to sunned vegetables.
Transfer to a clean dry pickle jar, close lid tightly.
Marinate in a warm dark place for 5-6 days.
Turn well with a spoon;
Serve with chappatis, rices or just about anything.
Making time: 1 hour (marinating 4 + 5 days) Makes: 1 kg pickle (approx.)
Shelflife: 3-4 months refrigerated Converted by MC_Buster.
Converted by MM_Buster v2.0l.