Zucchinis, capsicum, chillies, salt, sugar, vinegar, a handful of spices. 1 kg zucchini ½ teaspoon asafoetida, 2 green chillies minced 1 small capsicum (red looks attractive) ¼ cup salt 2 cups brown sugar 2 cups white vinegar 1 tablespoon mustard seeds, 1 teaspoon cumin seeds, ½ teaspoons fenugreek seeds, 1 teaspoon garam masala 2 teaspoons turmeric
Preparation:
Chop the zucchini and capsicum finely. Add the salt and leave to stand for two hours or more. Drain. Dry roast seeds and crush to powder, combine with garam masala, tumeric, chillies, sugar and vinegar. Drain zucchinis and capsicum. Place the vegetable mixture into this, bring to the boil, then cook on low heat for 20 minutes.
If you think it necessary at this stage, the pickle can be thickened with one dessertspoon of cornflour made into to a paste with a little white vinegar. (I have not needed to do this!) Cool in glass jars and refrigerate.
Notes:
Keeps in refrigerator for long time. Makes two large jars. Is delicious with vegetarian meals or with cheese on toast.
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Preparation time:
2 h 30 min
Difficulty:
very simple
Portions:
12 servings
Amount:
Country/Region:
Australia
Costs per portion:
Vegan:
Yes
Lactose free:
No
Gluten free:
No
Last Updated:
Thu 03 Feb 2011 11:12:10 MIST
viewed:
5845 times viewed
All recipes are vegetarian. Some use dairy. No eggs are used in the yogic diet
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