[Sprite-1]

Here are three I typed earlier!

Cauliflower Pickle (which is delicious)

Phool gobi ka aachar

Prep and cooking time, 10 mins plus 1 week maturing. Makes about 425ml/15fl oz pickle.

1 medium sized cauliflower, cut into florets
1 green chilli (seeded optional) and finely chopped
5 - 10 garlic cloves, peeled and coarsely chopped
275ml/10 fl oz vinegar
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon caraway seeds
5cm/2in peeled fresh ginger, coarsely grated
1 tablespoon vegetable oil (I prefer extra-virgin olive oil for the flavour)

Put all the ingredients and 275ml/10 fl oz vinegar into a large glass jar or jars and top with non-metallic lids. Shake to mix well and allow the pickle to mature for 1 week in a cool, dark place. (I shake the jars every day)

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Ginger Pickle

Adrak ka achaar

Prep and cooking time, 10 mins plus 1 week maturing.

8 x 10cm/4in fresh root ginger, peeled and finely grated
850ml/1½ pt distilled or white wine vinegar (I prefer white wine vinegar)
275ml/10 fl oz mustard oil (available from Asian grocer shops)
2 tablespoons yellow mustard seeds
12 garlic cloves, peels and halved lengthways
½ tablespoon salt
6 green chillis

Put all the ingredients into a large glass jar or jars and top with non-metallic lids. Shake to mix well. Allow the pickle to mature for one week in a cool, dark place, shaking occasionally.

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Spicy carrot hors d'oevre

Gajjar ka achaar

(Carrots done this way are delicious nibbles)
Prep time, 5 - 10 minutes, plus chilling

6 medium-sized carrots
4 tablespoons vegetable oil (I prefer extra-virgin olive oil for flavour)
1 - 1½ teaspoons chilli powder
1 tablespoon caraway seeds
juice of ½ lemon
½ teaspoon salt
2 teaspoons chopped fresh dill

Cut the carrots length-ways into sticks, then halve them once and place them into a bowl.

Whisk the oil, chilli powder, caraway seeds, lemon juice and salt together.

Pour the mixture over the carrot sticks, toss it well in and refrigerate. Serve chilled, sprinkled if wished, with chopped fresh dill. Keeps refrigerated, covered, up to one week.