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Punjabi Carrot Pickle
Punjabi Carrot Pickle
Ingredients
3 medium carrots peeled
1 medium cauliflower stalks removed
1/2 cup salt
1/4 cup red chilli powder
1 tbsp. turmeric
1 cup vinegar
1 cup jaggery grated
Method
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 chappathis, rice or just about anything.
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