Thursday, Dec 20 2007

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Fresh And Dry Veg. Pickle

Ingredients:

6 orange carrots peeled
1 small raw papaya peeled
100 gms green chillies
3" ginger peeled
3 garlic flakes peeled
100 gms dried dates deseeded
1/2 bottle white vinegar
1 tsp. turmeric powder
2-1/2 tbsp. mustard seeds
Salt to taste
1 tsp. oil

Method:

1. Slice carrots, papaya and ginger (separately).
2. Marinate with carrot papaya in2 tsp. salt for 2 hours.
3. Marinate ginger in 1/2 tsp salt separately as above.
4. Drain liquid and put on a clean cloth to dry in sun for 2 hours.
5. Slit chillies, rub with a little salt and vinegar.
6. Heat oil, and add chillies, ginger stir for few seconds, add vinegar.
7. Cover and keep aside to cool.
8. Pound and husk mustard seeds coarsely.
9. Add to pickle with turmeric powder
10. Add the dates. Mix well.
11. Store in a clean sterilized jar.
12. Allow to mature for 2 days before using.
13. Serve as desired.

Making time: 6-7 hours.Maturing 2 days.
Makes: Approx. 1/2 kg. Pickle.
Shelflife: 1 month or more. Preferably refrigerated.

Nutritive value per tsp.

Protein	:	0.32gms
Fat	:	0.23gms
Minerals	:	0.16gms
Fibre	:	0.36gms
Carbohydrate	:	2.89gms
Energy	:	14.94kcal

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