Ingredients
- ½ litre dark vinegar
- ½ litre white vinegar
- ½ kg small pickling onions
- ½ kg marrow/doodhi cut into chunks
- 2 cauliflowers split into florets
- (Other vegetables such as carrots, cucumbers and green beans could also be used)
- 5 whole red dried chillies
- 1 tablespoon corn flour
- 2 tablespoons yellow mustard powder
- 1 tablespoon turmeric
- 125 grams castor sugar
- 150 grams crystal salt
Preparation
- Wash vegetables. Wipe dry. Sprinkle salt and put under weight for 24 hours to remove water.
- Mix the two vinegars. Bring over ¾ litre vinegar to boil.
- Add vegetables and boil for 10 minutes.
- Mix remaining vinegar with corn flour, mustard, turmeric and sugar and add. Stir well and continue cooking until almost done.
-
Cool and store in jars for a month before consuming.
Serve as pickle. (It tastes good with parathas.)