Punjabi Carrot Pickle Recipe

By | Published | Pickles | One Comment

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.

Feel free to comment or share your thoughts on this recipe of Punjabi Carrot Pickle from Awesome Cuisine.

One thought on “Punjabi Carrot Pickle

  1. teena said on February 21, 2010 at 5:02 am

    it is good I will Try this

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