*  Exported from  MasterCook  *

                       Punjabi Alu Carrot Pickle

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

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      md            Carrots -- peeled
  1      md            Cauliflower -- stalks removed
    1/2  c             Salt
    3/4  c             red chilli powder
  1      tb            Turmeric
  1      c             Vinegar
  1      c             Jaggery (Indian palm sugar) --
                       - grated

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

Cut lengths into 1-1/2" 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 until warm.

Add jaggery, stir.

Heat further until 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 to 6 days.

Turn well with a spoon.

Serve with chappatis, rice, or just about anything.

Making time: 1 hour (marinating 4 + 5 days)

Yield: 1 kg

Shelflife: 3 to 4 months refrigerated


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