Alu Carrot Pickle

Description
Serving Size : 1

Ingredients

 * 3 medium carrots peeled
 * 1 medium caulifower stalks removed
 * 1/2 cup salt
 * 3/4 cup red chilli powder
 * 1 tablespoon turmeric
 * 1 cup vinegar
 * 1 cup jaggery (Indian palm sugar) -- grated

Directions

 * 1) Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch stubs. Keep aside.
 * 2) Separate Cauliflower florets. Break to halves if very big. They should match size of carrot pieces.
 * 3) Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun for 4 days.
 * 4) Heat vinegar till warm. Add jaggery, stir. Heat further till vinegar is very hot, and jaggery has melted.
 * 5) Cool to room temperature. Add to sunned vegetables.
 * 6) Transfer to a clean dry pickle jar, close lid tightly.
 * 7) Marinate in a warm dark place for 5–6 days. Turn well with a spoon;
 * 8) Serve with chappatis, rices or just about anything.
 * 9) Making time: 1 hour (marinating 4 + 5 days)
 * 10) Makes: 1 kg pickle (approx.)

Shelflife: 3–4 months refrigerated