Ingredients:
- 500g each of Cauliflower, Carrots, Turnip
- 3 Cloves Garlic, thinly sliced
- 3 tbsp. Fresh Ginger (grated)
- 250ml RRO Mastdil (Premium Mustard Oil Kachi Ghani)
- 250ml Natural White Vinegar
- 1/2 cup Jaggery. Grated
- 30g Black Mustard Seeds
- 2 tsp. Whole Fennel Seeds (Saunf)
- 2 tsp. Onion Seeds (Kalonji)
- 1 tsp. Fenugreek Seeds (Methi)
- 1 tsp. Garam Masala
- 1 tsp. Turmeric Powder
- 1 tbsp. Red Chilli Powder
- Rock Salt to taste
Instructions:
- Bring a large vessel of water to a boil and cut the vegetables in the meantime (Cauliflower into medium florets, Carrots into 2″ sticks and Turnips the same size). Once the water comes to a rolling boil, add the vegetables and blanch them just for 2 minutes.
- Drain the water and immediately spread the vegetables on a clean towel or soft cloth. Dry in sunlight for 4-5 hours. Mix the jaggery and vinegar in a saucepan and boil until it looks syrupy. Allow the mix to cool to room temperature
- Grind the mustard seeds to a coarse powder in a spice grinder.
- Heat the oil in a vessel and keep aside. In a large vessel, (large enough to hold all the vegetables), mix together the thoroughly dried vegetable, the fenugreek seeds, the fennel seeds, onion seeds, garlic and ginger.
- Pour the hot mustard oil over the spiced vegetable and mix it thoroughly
- Stir in the salt and turmeric, and the jaggery-vinegar mixture and let it all come to room temperature. Add the red chili powder and mustard powder. Stir well and check if the amount of salt is enough.
- Transfer the pickle to clean glass jars and cover with lid. (The jars must be washed and dried completely).
- The filled pickle jars are usually left out in the sunlight for a couple of days to cook further. Transfer the jars to the fridge after a couple of days. the vegetables will be crisp but completely infused with the spices
