East Indian weddings are renowned for their vibrant celebrations and, of course, the incredible food! Central to the feast is often a tangy, spicy pickle, a flavour bomb that cuts through the richness of other dishes. This recipe delivers an authentic East Indian wedding pickle experience, bursting with the complex flavours of traditional spices and the satisfying crunch of perfectly pickled vegetables. Forget the oil-laden versions; this recipe is surprisingly healthy, boasting zero added oil while still delivering intense flavour. We utilize a unique blend of spices and a clever fermentation technique to create a pickle that's both delicious and incredibly easy to make.
This zero-oil, tangy delight is far simpler to create than you might think. Ready to experience the magic of homemade East Indian wedding pickle? Let's dive into the step-by-step process and unlock the secrets to this cherished culinary tradition.
Tools Needed
- Steel Vessel
- Glass Bottle
Ingredients
- Carrots: 250g
- Raw Papaya: 250g
- Vinegar
- Sugar
- Yellow Mustard Seeds
- Turmeric Powder
- Chili Powder
- Dates
- Salt
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Marinate
- Cut carrots and papaya into long Julians (1 1/2 to 2 inches). Ensure they are dry.
- Mix carrots and papaya with salt and turmeric powder to draw out excess water. Let it sit to dry.
- Prepare chilies, ginger, and garlic, cut into Julians (chilies slit).
Step 2. Make the Tangy Brine
- In a steel vessel, combine vinegar, sugar, mustard seeds, turmeric powder, chili powder, and dates (soaked in vinegar).
- Bring the mixture to a boil over medium heat, stirring constantly.
- Remove from heat and let the mixture cool completely.
Step 3. Layer and Combine
- In a sterilized, dry glass bottle, layer the dried carrots and papaya with chilies, ginger, and garlic.
- Pour in the cooled brine, layering the ingredients to ensure even distribution.
- Mix well to ensure all ingredients are soaked in the brine.
Step 4. Mature and Enjoy
- Cover and let it mature for at least 7 days, stirring daily with a clean, dry spoon.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Do not cut the carrots and papaya too thick to allow proper vinegar absorption.
- Turmeric's antibacterial properties help preserve the pickle.
- Ensure no moisture remains in the glass bottle to prevent spoilage.
- Layering the pickle helps prevent settling.
- Prepare in advance as it requires 7 days of maturing and daily stirring.
Nutrition
- Calories: approximately 200-250
- Fat: 0.5-1g
- Carbs: 50-60g
- Protein: 2-3g
FAQs
1. Can I use different vegetables in this recipe?
Absolutely! Feel free to experiment with other vegetables like carrots, cauliflower, or beans, but keep the proportion of the main ingredients (mango, lime, etc.) similar for best results.
2. How long will the pickle last?
Stored properly in a sterilized jar in the refrigerator, this pickle should last for at least 2-3 weeks. The fermentation process helps preserve it.
3. What if my pickle isn't tangy enough?
Add more lime juice or a pinch of citric acid to increase the tartness. Taste and adjust to your preference.
This zero-oil East Indian wedding pickle recipe is a testament to the fact that healthy and flavorful can coexist beautifully. Enjoy this vibrant condiment with your favorite dishes, adding a burst of authentic flavour to any meal. Now go forth and impress your friends and family with your culinary prowess!