Quick Mixed Pickle Recipe



Quick Mixed Pickle Recipes

Ingredients :

2

7

6

4 cm

175 g

4

175 g

3 tablespoons

1 tablespoon

1/2 teaspoon

1/2 teaspoon

2 teaspoons

4 tablespoons

1 tablespoon

1 tablespoon

fresh red chilies, cored, seeded and chopped

shallots, 5 chopped, 2 left whole

cloves garlic, 3 chopped, 3 left whole

piece fresh root ginger, grated

cauliflower florets

small carrots, cut into fine sticks

unpeeled cucumber, cut into fine sticks

vegetable oil

curry powder

black mustard seeds

ground turmeric

light brown sugar

rice vinegar

sesame oil

toasted sesame seeds

salt

Method :
  1. Put chilies, chopped shallots and chopped garlic and three quarters of the ginger in a blender.

  2. Add 1 tablespoon water and mix to a paste.

  3. Bring a large saucepan of water to the boil.

  4. Add cauliflower and carrots.

  5. Quickly return to the boil.

  6. After 30 seconds add cucumber and boil for about 3 seconds.

  7. Tip into a colander and rinse under running cold water.

  8. Heat oil in a large saucepan.

  9. Add spice paste and fry for 1 minute.

  10. Add whole shallots and whole garlic and remaining ginger.

  11. Stir fry for 30 seconds.

  12. Reduce heat to medium low.

  13. Stir in curry powder, mustard seeds, turmeric and sugar.

  14. Add vinegar, blanched vegetables and 11/2 teaspoons salt.

  15. Bring to the boil.

  16. Remove from heat and stir in sesame oil and sesame seeds.

  17. Cool, then ladle into a warm jar and cover with a non-reactive lid.

  18. Refrigerate when cold.

Makes 1 liter.


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