Mixed vegetable pickle recipe And Books

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Mixed vegetable pickle recipe and books

So you would like to know how to make Mixed vegetable pickle recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

mixed vegetable pickle

75g tamarind pulp
100g carrots
100g root ginger peeled
50g garlic cloves
5 tbsp vegetable oil
1 tsp mustard seeds
1 tsp urad dal (skinned split black lentils) 10 curry leaves
8 fresh green chillies halved
50g jaggery sugar (or demerara if you
have to)
1 tsp turmeric powder

In a small saucepan bring 100m1 of water to boil.
Add the tamarind pulp and simmer gently for 20 minutes or until the water thickens stirring occasionally.
Meanwhile cut the carrots and ginger into 25mm strips and chop the garlic finely.
When the tamarind mixture is ready remove from the heat and sieve into a bowl to remove the seeds and skin.
Set aside.
Heat the oil in a kadai (Indian cooking pot) or wok.
Add the mustard seeds and as they begin to pop add the urad dal and curry leaves. Cook stirring frequently until the urad dal turns brown.
Add the carrots ginger garlic arid chillies to the pan and sauce for 2 minutes.
Add the jaggery (or dark demerara sugar) turmeric and some salt to taste and saute for another 2 minutes.
Then pour in the tamarind liquid and simmer over a medium heat for 10 minutes until the vegetables are cooked and the sauce is thick.
Remove the mixture from the heat and leave to cool.
Store in an airtight container for up to 7 days.


We truly hope you will like this American recipe, and enjoy your tasty Mixed vegetable pickle recepie. Check out these great recipe books and learn how to make Mixed vegetable pickle!
View Recipe Books - Mixed Recipe

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