Vegetable Pickle recipe
information
Delicious with curries or cold meats.
ingredients
100 g (4 oz) peanuts
3 small onions, peeled
2 cloves garlic, peeled
75 ml (5 tbsp) oil
4 macadamia nuts or almonds
20 g (1 1/2 tbsp) turmeric
300 ml (1/2 pt) white vinegar
45 g (3 tbsp) sugar
salt to taste
600 g (1 1/4 lb) mixed vegetables and fruits, peeled and sliced such as: carrot, cauliflower, green mango, cabbage, cucumber, beans, small onions (leave whole), fresh pineapple, green and red chillies
3 small onions, peeled
2 cloves garlic, peeled
75 ml (5 tbsp) oil
4 macadamia nuts or almonds
20 g (1 1/2 tbsp) turmeric
300 ml (1/2 pt) white vinegar
45 g (3 tbsp) sugar
salt to taste
600 g (1 1/4 lb) mixed vegetables and fruits, peeled and sliced such as: carrot, cauliflower, green mango, cabbage, cucumber, beans, small onions (leave whole), fresh pineapple, green and red chillies
method
1. Roast the peanuts in a moderately hot oven until brown, about 10 - 15 minutes. Rub off the skins and lightly pound; reserve.
2. "Pound the onion and garlic together. Heat the oil and fry the onion and garlic to give off a good smell. Add the macadamia nuts or almonds, fry, then add the turmeric.
3. Stir in the vinegar, sugar and salt. Add the vegetables and fruit. Cook briefly before adding the peanuts.
4. Cool and transfer to a screwtop glass jar. Store in the refrigerator.
2. "Pound the onion and garlic together. Heat the oil and fry the onion and garlic to give off a good smell. Add the macadamia nuts or almonds, fry, then add the turmeric.
3. Stir in the vinegar, sugar and salt. Add the vegetables and fruit. Cook briefly before adding the peanuts.
4. Cool and transfer to a screwtop glass jar. Store in the refrigerator.
serving amount
makes approx. 1 kg (2 lb)
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more information
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