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Mustard Pickle Recipe

Mustard Pickle Recipe

Ingredients :

1/2 cup black mustard seed

10 fresh red chilies

2 teaspoons salt

1 teaspoon tumeric, ground

1 cup shallots, peeled

3 cups vinegar

1 cup sliced unripe pawpaw

1 cup green beans, sliced

1 cup cauliflower sprigs

1 cup carrot strips

1 bitter melon, seeded and cut into strips

6 cloves garlic

1 tablespoon grated fresh ginger

3 teaspoons sugar


Method :

Soak the mustard seed overnight in the vinegar. Next day, boil the remaining vinegar with turmeric and salt using a medium size enamel saucepan. Ad din the onions, and boil for about 1 minute. Left out the ingredients with a slotted spoon and drain using a nylon strainer. Set aside to cool. Do the same process for the other vegetables. Provide more time for the beans, carrots and cauliflower to be tender but still maintain the crisp when bite. When all the vegetables are drained and cool, store them in a clean, dry and sterilized bottle.


With a food processor, blend the soaked mustard with all the other ingredients. Mix in the remaining vinegar from the pan and pour over the vegetables in the bottle. Add more vinegar if preferred. Before closing the lid for the bottle, place 2 pieces of greaseproof paper between them before closing. The mustard pickle can be kept for months in this condition.


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