Guest guest Posted February 6, 2009 Report Share Posted February 6, 2009 Indian Cauliflower Carrot Pickle 3 medium carrots peeled 1 medium caulifower stalks removed 1/2 cup salt 3/4 cup red chilli powder 1 tbsp. turmeric 1 cup lemon juice 3/4 cup jaggery grated or raw brown sugar 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 lemon juice till warm. Add jaggery, stir. Heat further till liquid 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. Quote Link to comment Share on other sites More sharing options...
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