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Additional resources for Pickles and Chutney Recipes (Cookbook)
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. Stuffed Bittergourd Pickle Ingredients 8 small gourds, skinned and slit 2 tbsp.
Pickled Radish Ingredients 1 kg. tender fresh radish Method Wash, wipe, and slice radish into desired pieces. Do not make pieces too small or they will get mushy on pickling. Soak them in wet brine for 10-12 hours or overnight. Drain and wash thoroughly under cold running water. Drain completely, dab with kitchen cloth if necessary. Pack tight layers into sterile jar, without leaving spaces. Pour vinegar over slices to cover them. Mature for 48 hours at least before using. Pickled Mixed Vegetables Ingredients 200 gms.
Green Pepper Pickles Ingredients green pepper - 250 gm lemon - 5 turmeric powder - a pinch asafoetida powder - a pinch mustard seeds -1 tsp salt to taste cooking oil - 4 tbsp Method First of all keep a clean and dry container ready. Clean the green pepper thoroughly and pat them dry with a clean cloth. Then, transfer them into the container. Add lemon juice over them such that they are fully immersed in the juice. Heat oil in a kadai, add mustards seeds, asafoetida powder and turmeric powder and pour it over the pepper and mix well.