PICKLING WITH RRO – GOBI GAJAR SHALGAM ACHAR
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 chilli 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
