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A special masala is ground in which the base is made. Thereafter the vegetables are simmered only till they are still crunchy to the bite. This is then left undistrubed for three to five days before it is packed and sealed in jars.
At time it so happens that we simply cannot make enough of this pickle to satisfy the needs of our guests/customers. On the process of making this pickle in India, we would leave it on the terrace to root for up to tow to three months or the house wife is satisfied that the pickle is ready for storage for the following year.
