EAST INDIAN WEDDING PICKLE

wedding pickle

Ingredients:

Part A:

400gms Papaya (one small)

300gms Carrot

80gms Ginger

1 teaspoon salt

½ teaspoon Turmeric powder

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Part B:

12-14 cloves of Garlic

180gms big fat green chilies

100gms dry dates

12-14gms Mustard dal

1 teaspoon sugar

½ teaspoon chili powder

¼ teaspoon Turmeric powder

1 ¾ cup Vinegar (Apple cider)

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Note:

*Vegetables can be cut into thin slices instead of strips.

*Dates can be kept whole.

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Pre-Preparation:

1. Peel and cut the papaya, carrot, and ginger into thin strips.

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2. Apply turmeric and salt to the cut vegetables as mentioned in part A.

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3. Spread this over a big thali / platter and let it dry under the sun for 3 hours (mix it once in between).

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4. Cut dates into ½ or ¼ as you desired or just leave them whole.

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5. Soak the dates in ½ cup of vinegar for 1 hours.

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6. If the chilies are big then cut into quarters.

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Preparation:

1. Add 1 ¼ cup of vinegar into the kadai / wok.

2. Now add the vinegar in which the dates were soaking.

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3. Bring this to a boil.

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4. Add garlic, green chilies and stir for 15 sec then switch off the stove/gas.

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5. Add the dates, chili powder, sugar, turmeric and half quantity of mustard dal (6gms) and stir.

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6. Now add the sun dried vegetables and the remaining mustard dal and give it a stir.

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7. Transfer the pickle into a glass / ceramic bowl or container (wide mouth).

8. Cover and set it aside for 3 days.

9. Every 12 hours stir it once so that the vinegar mixture coats all the vegetables.

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10. Now your pickle is almost done transfer this into a pickle jar and set aside for 2 days to mature.

Wedding pickle 2

11. Your East Indian wedding pickle is ready.

East Indian Wedding Pickle

Enjoy life, it’s delicious.

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