East Indian Wedding Pickle

🧂 Ingredients

• 250 Grams Carrots
• 1 Raw Papaya

  small
• 100 Grams Ginger
• 100 Grams Green Chillies
• 2 pods Garlic Flakes
• 100 Grams Dried Dates
• 50 Grams Black Currants
• 50 Grams Cashewnuts

  Halves
• 5 Tbsp Mustard Seeds
• 5 teaspoon Turmeric Powder
• 1 Tablespoons Salt
• 375 millilitres Vinegar

Instructions

• 1 Slice the carrots and green papaya into sticks and cut the ginger into thick
  1-inch slices.
• 2 Deseed the dried dates and cut into thin strips.
• 3 Apply turmeric powder and salt and allow to dry in the sun for 2 hours.
• 4 Slit the chillies in half and poke the garlic with toothpicks.
• 5 Add them to a pot along with the mustard seeds and vinegar and bring to boil
  before allowing them to cool.
• 6 Mix all the ingredients together and add to a barni (ceramic jar).
• 7 You can mix daily or leave it alone for seven to ten days.
• 8 Store in the barni till ready to serve.

Nutrition Info