Pickled Jardaloo / Aloo – PARSI CUISINE
PARSI  CUISINE
February 6, 2013 Pickled Jardaloo

Pickled Jardaloo / Aloo

Pickled Jardaloo

1 cup Balsamic Vinegar

10 Aloo (Jardaloo or Dry Plums)

Mix and keep in airtight jar for 10 days.

Enjoy

Suggestion: Serve with Sali Boti.

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