*  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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