Name: Cauliflower and Carrot Pickle. ( Season 's last quick homemade pickle) recipe by Manisha Shukla at BetterButter
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Ingredients: Cauliflower 250 grams; Carrot 250 grams; Mustard seeds 1 tbsp; Methi seeds 1 tbsp; Curry leaves 10 to 15; Garlic crushed 1tsp; Ginger chopped fine stripes 1 tbsp; Chilli powder 1 tbsp ( according to taste ); Turmeric 1/4 tsp; Salt to taste; Jaggery grated 1 tbsp; Lime juice 2 tbsp; Oil ( peanut or Sesame ) 5 tbsp ( 150 to 200 grms ); Mustard seeds for seasoning 1 tsp; Asafoetida 1/2 tsp; Red chilli dried 4 to 5; Garlic Chopped big 2 tbsp

ABOUT Cauliflower and Carrot Pickle. ( Season 's last quick homemade pickle) RECIPE

Seasonal vegetable pickle with Ginger, Mustard seeds and Fenugreek Seeds

Ingredients Serving: 6

Cauliflower 250 grams
Carrot 250 grams
Mustard seeds 1 tbsp
Methi seeds 1 tbsp
Curry leaves 10 to 15
Garlic crushed 1tsp
Ginger chopped fine stripes 1 tbsp
Chilli powder 1 tbsp ( according to taste )
Turmeric 1/4 tsp
Salt to taste
Jaggery grated 1 tbsp
Lime juice 2 tbsp
Oil ( peanut or Sesame ) 5 tbsp ( 150 to 200 grms )
Mustard seeds for seasoning 1 tsp
Asafoetida 1/2 tsp
Red chilli dried 4 to 5
Garlic Chopped big 2 tbsp

Instructions

Wash and cut cauliflower. Soak in warm salt water for 10 minutes and wipe and dry florets.
Wash and chop carrot in stripes. Wash curry leaves and cut in two.
Roast mustard seeds and grind coarsely. Roast methi seeds and grind coarsely
Mix Chilli powder, Mustard powder , Methi Powder, Salt , Curry leaves,
Heat oil in a pan for seasoning. Add mustard seeds, chopped Garlic . As it splutters add Asafoetida and Curry leaves and turn off the gas.
Let the oil cool propely. Add grated Jaggery to masala mix and then mix masala and vegetables.
Add lime juice and mix well. Now add cooled oil mix thoroughly and fill in an air tight glass bottle.
Enjoy after 6 hrs with paratha or roti while in Lunch or Dinner. Can eat with Methi thepala or Aaloo paratha as snacks too.

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