| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Greek |
Sainsbury’s, Sainsbury7 |
8 |
servings |
INGREDIENTS
| 1 |
|
Cauliflower; cut into florets |
| 125 |
g |
Green beans; halved (4oz) |
| 1 |
|
Carrot; cut into 5mm ( 1/4 |
|
|
; inch) slices |
| 300 |
ml |
Distilled or white wine vinegar; ( 1/2 pint) |
| 150 |
ml |
Vegetable oil; ( 1/4 pint) |
| 8 |
|
Bay leaves; crumbled |
| 12 |
|
Garlic cloves; roughly chopped |
| 2 |
tb |
Sugar |
| 6 |
|
Black peppercorns |
|
|
Salt |
| 9 |
|
Fresh red chillies; deseeded if wished |
|
|
; and chopped |
| 1/2 |
ts |
Yellow mustard seeds |
| 1/2 |
ts |
Fenugreek seeds; ground |
| 5 |
|
Cm; (2-inch) piece of |
|
|
; fresh ginger, |
|
|
; grated |
| 3 |
|
Fresh green chillies; de-seeded if wished |
|
|
; and chopped |
| 2 |
ts |
Cumin seeds |
INSTRUCTIONS
GENERAL
FOR THE MASALA
Put all the vegetables together in a bowl, cover with fresh, cold water and
set aside for 1 hour. Drain the vegetables well and leave them in a
colander.
Put the masala spices together in a mortar or strong bowl and grind to a
paste with a little of the vinegar, using a pestle or the end of a rolling
pin.
Heat the oil in a large frying-pan over a medium heat and cook the bay
leaves and garlic for 2-3 minutes, stirring frequently.
Add the masala paste and fry for a further 5 minutes, then add the sugar,
vegetables, peppercorns and remaining vinegar.
Season with salt and cook over a low heat until the vegetables soften.
Remove the pan from the heat and leave to cool. Transfer the pickle to
clean jars and cover with a non-metallic, airtight lid.
Store in a cool, dark place.
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