Gobhi Gajar Shalgam Achaar (Sweet and Sour Winter Pickle)

Ingredients

• Cauliflower: 300 g (small florets)
• Carrots: 300 g (sticks)
• Turnips (shalgam): 300 g (thin slices)
• Mustard oil: 1 cup
• Ginger garlic paste: 2 tbsp
• Black mustard seeds (rai), coarsely ground: 3 tbsp
• Salt: 3 tbsp
• Red chilli powder: 2 tbsp
• Garam masala: 1 tsp
• Vinegar: 1/2 cup
• Jaggery (gur): 150 g (or 3/4 cup sugar)

Method

1. 1
   Step 1

   Bring a large pot of water to the boil. Add the vegetables for just 1 to 2 minutes, then drain them in a colander.

2. 2
   Step 2

   Spread the vegetables on a clean cloth and dry them for 4 to 5 hours. They must hold no water.

3. 3
   Step 3

   In a small pan, heat the vinegar and jaggery on low until the jaggery dissolves, then let it cool.

4. 4
   Step 4

   Heat the mustard oil until it smokes, lower the heat, fry the ginger garlic paste for 1 minute and switch off the heat.

5. 5
   Step 5

   Once the oil has cooled a little, stir in the mustard seeds, salt, red chilli and garam masala.

6. 6
   Step 6

   Add the vegetables to this masala and mix, then add the jaggery vinegar and mix again.

7. 7
   Step 7

   Pack into a dry jar and keep it in the sun for 3 to 4 days, stirring daily with a dry spoon.

Chef's Tips

• Sugar works instead of jaggery, but jaggery gives a more desi colour and taste.
• Don't over-boil the vegetables, or the pickle will lose its crunch.

Storage

Once ready, keep it in the fridge and finish it within 1 month.