*  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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