Pickles always perk up a meal. I have always been fond of these but very recently have kind of given up on these.While making this meal, I made a very very small batch of the pickle, as I wanted to taste and get the Sri Lankan flavours of pickle.
The pickle tasted really good and the ginger garlic combo made it really awesome.Like any other pickle, this too needs 3-4 days to get ready.One can store this upto a month in the refrigerator. Since I made a very small batch it got over instantly.
250 gms carrots
100 gms baby onions
Few green chilly
75 ml white vinegar
1/2 tsp turmeric powder
1 tsp salt
3 crushed garlic cloves
1 1/2 tsp ginger, grated
1 tb sp mustard seeds
75 ml vinegar
1 tsp chilly powder
1 tbsp sugar
1/4 tsp salt
Put the carrots, onions, chilies, vinegar and turmeric in a pan with 150 ml water and season with salt.
Bring to boil and cook for 4 minutes.
Drain and set aside.
Preparing pickling paste; put the vinegar, garlic, ginger, mustard seeds, chili powder and sugar in a small food processor or coarsely grind in a mortar.
Season with salt and transfer to a mixing bowl.
This should take about two weeks according to the recipe, but we could relish it after two days as I added a little extra vinegar.
Lankan Curry Powder
Menu for the Sri Lankan Meal
Labels: Blogging Marathon, International Cuisine, Pickles and Preserves