ash25
February 9, 2006, 05:48 PM
Achaar-Nothing could be simpler.All you need a sunny day.
Ingredients
Vegetables Masalas
5 kg carrots 750 gm tamrind
5 kg turnip 750 gm Jaggery
5 kg cauliflower 750 ml mustard oil
(After peeling throughly 750 ml vinegar
they will reduce to 8kg) 250 gm salt
250 gm mustard seed(rye)
125 gm red chilli powder
150 gm garam masala
60 gm haldi powder
PREPARATION
PREVIOUS EVENING Peel all the vegetables.Wash them throughly and cut them byte size pieces and spread out to dry on a sheet.
TAMRIND- DIP in half of the vinegar
JAGGERY- DIP in half of of the vinegar
NEXT MORNING
Collect all the vegetables and dry in the sun till evening.Sieve tamrind through a stainless steel colliander into a large plastic tub.On completionmix vinegar and jaggery liquor .Mix all the masalas in the liquid .Put all the vegetables in the tub and mix throughly.
You will not believe it but your pickle is ready.
P.S
1. For dipping tamrind only use plastic and not metal utensils.
2. Seedless tamrind preferred.
3. The high point of the recipe is the retention of vitamins and minerals of the vegetables which are not boiled.
Ingredients
Vegetables Masalas
5 kg carrots 750 gm tamrind
5 kg turnip 750 gm Jaggery
5 kg cauliflower 750 ml mustard oil
(After peeling throughly 750 ml vinegar
they will reduce to 8kg) 250 gm salt
250 gm mustard seed(rye)
125 gm red chilli powder
150 gm garam masala
60 gm haldi powder
PREPARATION
PREVIOUS EVENING Peel all the vegetables.Wash them throughly and cut them byte size pieces and spread out to dry on a sheet.
TAMRIND- DIP in half of the vinegar
JAGGERY- DIP in half of of the vinegar
NEXT MORNING
Collect all the vegetables and dry in the sun till evening.Sieve tamrind through a stainless steel colliander into a large plastic tub.On completionmix vinegar and jaggery liquor .Mix all the masalas in the liquid .Put all the vegetables in the tub and mix throughly.
You will not believe it but your pickle is ready.
P.S
1. For dipping tamrind only use plastic and not metal utensils.
2. Seedless tamrind preferred.
3. The high point of the recipe is the retention of vitamins and minerals of the vegetables which are not boiled.