Monday, May 21, 2012

Sri Lankan Pickel


150 g red oanion 
100 g small green Chilies 
100 g Carrots (cut into thin strips) 
2 cups Vinegar 
100 g raw papaya cut in to strips
 1 inch piece Ginger root (crushed) 
6 cloves Garlic (crushed) 
2 tbs black ground Mustard seed 
1 tbs black ground Pepper
 pich of Turmeric 
Salt to taste

Heat 1 cup vinegar in a saucepan. 
- Add onions and simmer for few minutes. 
- Drain the onions and set aside in a large mixing bowl.
 - Add green chilies to hot vinegar and simmer for few minutes. 
- Drain the chilies and add to the onions.
- Repeat same process with carrots & raw papya and add to the onions and chili.
 - To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes.
- Pour the hot vinegar mix over the onions - Pack into a bottle and leave for 6 days with covered

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