VEGETABLE PICKLE

Ingredients:

 

6 green peppers 

1 x 1 inch ginger

4 carrots 

 

5 tsp. chili powder

1/2 lb. beans

 

 2 tsp. black pepper powder

2 beet roots

 

 1 tsp. cumin seed powder

1 c. peas

 

1 tsp. cinnamon powder

2 potatoes 

 

3 Tbsp. tamarind (extract)

2 onions (medium) 

 

5 Tbsp. salt

2 cloves garlic 

 

1/4 c. vinegar

 

Preparation:

 

Cut rst 9 items into tiny pieces.

 

 Dry carrots, beans, peas, potatoes and beet
root in the sun for 2 hours during summer. 

 

During winter, keep it in the oven at
450 degrees until vegetables become dried. 

 

In a saucepan, heat 1 1/2 cups of oil and
saute ginger, garlic and pepper.

 

 After 3 minutes, add spice powders (chili powder
black pepper powder, cumin seed powder and cinnamon powder.) Then add tamarind
extract and onion.

 

 After 5 minutes add all vegetables and salt.

 

 Keep on stirring and
cook vegetables for 10 minutes. 

 

Then add vinegar. 

 

Mix well and remove from heat.

Add the rest of the oil and bottle the mixture. 

 

Keeps for 6 months in refrigerator.