Indian Pickle
5 servings
30 minutes
Indian marinade is a vibrant blend of spices and vegetables steeped in the rich history of Indian cuisine. Its roots go back centuries when pickled vegetables were a way to preserve freshness and add zest to food. This marinade impresses with its flavor nuances: the sweetness of sugar intertwines with the sharpness of vinegar, while turmeric, mustard, and ginger create a spicy aroma characteristic of Indian dishes. It perfectly complements meat dishes, adding depth of flavor, and can be an excellent accompaniment to tea. The finished marinade is rich in texture and colors—soft pumpkin, crunchy beans, and refreshing cucumbers. It can be used as a side dish or a zesty addition to main courses, making the meal truly exotic.
1
Finely chop various vegetables — for example, cucumbers, pumpkin, green beans, onions, cauliflower, and green tomatoes.
- Pumpkin: 500 g
- Tomatoes: 500 g
- Cucumbers: 500 g
- Cauliflower: 500 pieces
- Onion: 500 g
- Green beans: 500 g
2
Put everything on a plate, sprinkle with salt, cover, and leave for a day, then rinse well and drain the water.
- Salt: 500 g
3
Heat vinegar, pouring 3-4 tablespoons first. Mix sugar with turmeric, dry mustard, and ground ginger in warm vinegar, then add vegetables and simmer on low heat for 15 minutes.
- White wine vinegar: 1 l
- Sugar: 150 g
- Turmeric: 15 g
- Mustard powder: 30 g
- Ginger: 30 g
4
Mix flour with vinegar, add to a pot and stir until it boils. Let it simmer for another 30 minutes. Pour the finished marinade into jars and seal them. Serve with meat and tea.
- Wheat flour: 50 g
