Gajar-Shaljam ka Achaar | Carrot and Turnip pickle
- Alka Srivastav
- Feb 3, 2020
- 1 min read
A winter classic! Sweet carrots and starchy turnips, in a light spice-mix preserved with mustard oil. Sunlight and homemade comfort food recommended as sides!
Preparation Time: 2 hours
Preservation Time: 3 days
Storage Instructions: Room temperature, away from heat and light
Ingredients:
2 Carrots diced.
2 Turnips, diced.
300 gm Cauliflower cut in florets
7-8 sem strands removed.
Cumin seeds and black pepper- one tsp
saunf 4 tsp
Methi dana 2 tsp
4 tbsp rai/sarson
2 tsp red chilly powder
salt 3 tsp
Recipe:
Wash and dry the vegetables properly and cut them up in equal one inch pieces.
Boil enough water so that all the vegetables are immersed properly.
when the water is boiling add a little salt and put all the veggies and cover the pan.
Boil for exactly 3 mins,
Remove from water and spread on a clean towel to dry in sun for about 2 hours.
Alternatively, you can also spread under a fan till the veggies are dried properly.
While the veggies are drying prepare the spices.
Lightly roast the whole masalas only till they are dried. Transfer to a plate to cool down.
Then grind them coarsely.
Take a cup of mustard oil and let it heat up properly.
Put off the flame and let it cool lightly.
Add a pinch of hing(asafoetida) and a spoonful of haldi.
In a big bowl take all dried vegetables. Add salt, red chilly powder and all ground spices.
You can also add cut and dried ginger and green chillies now.
Now transfer the cooled oil mixture to this bowl and mix thoroughly.
Lastly add 1/3 cup of vinegar and mix well.
The pickle is ready to be eaten but it tastes best after 3 days when all the spices are absorbed well.
Enjoy with hot stuffed parathas or dal chawal.☺
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