Punjabi Alu Carrot Pickle

* Exported from MasterCook *

Punjabi Alu Carrot Pickle

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bawarch4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium carrots peeled
1 medium caulifower stalks removed
1/2 cup salt
3/4 cup red chilli powder
1 tablespoon turmeric
1 cup vinegar
1 cup jaggery (Indian palm sugar) -- grated

Cut carrots lengthwise into four, or six, if very thick.

Cut lengths into 1 1/2 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.





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