Description Edit

Serving Size : 1

Ingredients Edit

• 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

Directions Edit

1. Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch stubs. Keep aside.
2. Separate Cauliflower florets. Break to halves if very big. They should match size of carrot pieces.
3. Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun for 4 days.
4. Heat vinegar till warm. Add jaggery, stir. Heat further till vinegar is very hot, and jaggery has melted.
5. Cool to room temperature. Add to sunned vegetables.
6. Transfer to a clean dry pickle jar, close lid tightly.
7. Marinate in a warm dark place for 5–6 days. Turn well with a spoon;
8. Serve with chappatis, rices or just about anything.
9. Making time: 1 hour (marinating 4 + 5 days)
10. Makes: 1 kg pickle (approx.)

Shelflife: 3–4 months refrigerated