Baby Corn Pickle
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This recipe has been viewed 4242 times
An innovative sweet and sour baby corn pickle.
- Wash and dry the baby corns, slit them in between and spread them on a paper.
- Let them spread for 5 to 6 hours.
- Blend the onions, ginger and garlic separately in a mixer till smooth.
- Heat oil in a kadhai, add the oniona and sauté for 3 to 4 minutes. Add garlic and sauté it for 2 minutes.
- Add the ginger paste and sauté it for 2 minutes.
- Add the salt, chilli powder, green chillies, mustard powder, asafoetida, garam masala and crushed jaggery and add to paste in kadai.
- Add the vinegar and mix well and add to kadhai.
- Stir all the masala in kadhai continuously until it remains half. Add the baby corns and peeled, grated raw mango, mix well and cook for 10 minutes.
- Remove from gas and cool. Fill in clean and sterilized jars.
This recipe was contributed by suman_001 on 18 Apr 2013
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