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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim any dark bits from the okra stalks but leave the stalks intact. Prick the okra in a few places with a toothpick. | 2. Lay the okra out on a large baking sheet and sprinkle with the salt. Leave to stand, preferably in the sun, for 1 hour. | 3. Rinse the okra under cold running water and dry. Blanche the carrots in boiling water for 2-3 minutes. | 4. Mix together the garlic, chillies and mint. Arrange the okra and carrots in layers in hot sterilized jars, evenly distributing the garlic mixture between the layers. The jars should be full but loosely packed. | 5. For the pickling mixture, put the vinegar, suar or honey and salt in a non-corrosive pan. Bring to the boil and skim well. Add the tumeric and return to the boil for a few minutes. | 6. Pour the hot vinegar into the jars filling them to the top and making sure the okra are covered. Poke the vegetables with a wooden skewer to ensure there are no air pockes, then seal. Will be ready to eat in 2 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
okra	750			24750.0	5587.5	1447.5	142.5
salt	1	tablespoon		-	-	-	-
carrot	275		cut	14432.0	3372.16	327.36	84.48
garlic clove	6		sliced	-	-	-	-
red chilies	3 -4		deseeded sliced	-	-	-	-
mint	1	bunch	chopped	-	-	-	-
cider vinegar	1			50.19	2.2227	0.0	0.0
sugar	4	tablespoons		220.248	55.0896	0.0	0.0
salt	1	tablespoon		-	-	-	-
turmeric	2	teaspoons	ground	18.72	4.0284	0.5808	0.195

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.