CHRISTMAS PICKLE
A SUPER DELICIOUS, CRUNCHY, EXUBERANT, HOT & SWEET VEGETABLE
AND DRY FRUIT PICKLE
Ingredients:
1) Carrots –
400 gm.
2) Beetroot –
400 gm.
3) Hot green
chilies – 2 Nos.
4) Garlic – 25
gm.
5) Dates – 100
gm.
6) Raisins or
sultanas – 100 gm.
7) Tender
ginger – 10 gm.
8) Asafoetida powder
– 1 pinch
9) Hot red
chili powder – 2½ teaspoons
10) Mustard seeds – 1 tablespoon
11) Sugar – 250 gm.
12) Salt – 2½ teaspoon
13) Vinegar – 100 ml.
14) Pure drinking water – 500 ml.
Make now to serve at Christmas.
This pickle needs to rest for at
least 7 days for its full taste to manifest.
To Make:
Peel and wash the carrot, the beetroot and the ginger. Peel the
garlic cloves. Slit open the dates and remove the stones. Use a sharp knife to
cut the carrots, the beetroot and the ginger into long thin juliennes of around
3 mm. thickness. Remove the stems of the chilies and cut the chilies into long
thin strips. Cut the dates lengthwise into 5 mm. thick pieces. Cut each garlic
clove into two.
Put all the cut ingredients into a clean dry airtight jar. Add
the raisins. Put the mustard seeds into a clean dry food processor and grind to
fine powder. Select a clean dry vessel to mix up the rest of the ingredients. Put
in the sugar, the salt, the chili powder, the mustard powder, the asafoetida
powder, the pure drinking water and the vinegar. Stir well until all the sugar
is dissolved. Pour the solution over the ingredients in the glass jar. Press the
pieces lightly in with a dry clean ladle so that they are immersed in the pickle
solution.
Put on the lid and let rest for at least 5 day before serving.
Serve with fried rice, ghee rice, biriyani, chappatis or porottas. Use a little
as salad dressing for burgers and meat sandwiches. It is also a good appetizer to nibble on with
drinks. The fatigue of a heavy meal can be relieved by sipping a teaspoon of the pickle juice.
Enjoy!!!
Notes:
If you want the pickle to keep for a
few weeks or months (not that any will remain once your family and friends
start tasting), remember not to put back any used or wet spoons into the
pickle. Once the pickle jar is open after the compulsory resting period, you
can refrigerate the pickle for up to six months.
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