Punjabi cauliflower, carrot, turnip pickle

A sweet, tart, spicy pickle you will surely ask for seconds! Enjoy with fresh parathas, and meals.

Ingredients:

1 medium cauliflower

4-5 fresh carrots peeled and cut into small long pieces

2 medium white turnip 

Water for blanching

1 tbsp Mustard seeds

1 tbsp red chilly powder

1 tsp Garam masala

1-2 inch ginger

6-7 garlic cloves

14-15 black pepper corn

3-4 tbsp jaggary (gud)

1-2 tbsp White vinegar

2-3 tbsp Salt

Recipe:

1. Cut the cauliflower florets and wash.

2. Chop turnips and carrots after thoroughly washing. 

3. In a preboiling water add the three vegetables for about 2 minutes. 

4. Spread the cut vegetables and let them dry for about 1-2 hours. 

5. In the mean time lets prepare the spices. Grind the dry spices (mustard, pepper corn).

6. In a preheated 3-4 tbsp oil, fry the finely grated ginger and garlic. 

7. When they turn golden, add the remaining ground spices and salt.

8. When the vegetables are completely dried mix them in above spices for about 3-4 minutes. 

9. Mix vinegar and jaggery.

10. Add the melted jaggery and cook for another 3-4 minutes.  Mix thoroughly and let it cool completely by leaving the lid off or covering partially. Then transfer them into a large pickling jar. Keep in sun for 3-4 days, ensure thorough regular mixing. Store in refrigerator and enjoy them with meals and paranthas. YUMMM!