Alu Carrot Pickle

==Description==
Serving Size : 1
==Ingredients==
* 3 medium carrots, peeled
* 1 medium cauliflower, stalks removed
* 1/2 cup salt
* 3/4 cup red chili powder
* 1 tablespoon turmeric
* 1 cup vinegar
* 1 cup jaggery (Indian palm sugar) -- grated
==Directions==
# Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch Stubs. Keep aside.
# Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces.
# Add chili, salt and turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun for 4 days.
# Heat vinegar till warm. Add jagger7, 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 chappatis, rices or just about anything.
# Making time: 1 hour (marinating 4 + 5 days)
# Makes: 1 kg pickle (approx.)
Shelflife: 3–4 months refrigerated
Category:Pakistani Recipes
Category:Pakistani Vegetarian
Category:Vegan salad Recipes
Category:Pickle Recipes
Category:Carrot Recipes
Category:Cauliflower Recipes
Category:Turmeric Recipes
Category:Jaggery Recipes
Category:Chili powder Recipes