Gajar, Gobhi aur Shalgam ka Achar

Ingredients 

• 500 grams carrots (gajar) peeled and cut into 1 1/2 inch pieces
• 500 grams cauliflower (gobhi) separated into medium sized florets
• 500 grams turnips (shalgam) peeled and cut into 1 1/2 inch pieces
• 3/4 cup cumin seeds
• 12-15 cloves
• 4 black cardamoms
• 3 one-inch stick Cinnamon
• 1 cup jaggery grated
• 3 tablespoons malt vinegar
• 3/4 cup mustard oil
• 6 tablespoons ginger grated coarsely
• 4 tablespoons garlic grated coarsely
• 1 tablespoon ginger-garlic paste
• 1 1/2 tablespoons kashmiri red chilli powder
• 1 1/2 tablespoons mustard powder
• 1 1/2 tablespoons salt

Method

1. To make garam masala powder, dry roast cumin seeds, cloves, black cardamoms and cinnamon in a non-stick pan on low heat till fragrant. Cool and grind to a powder.
2. Place jaggery in a bowl, add vinegar and mix.
3. Heat mustard oil in a non-stick wok till it begins to smoke. Add grated ginger, mix and saute for 1 minute. Add garlic, mix and saute for 1-2 minutes. Add ginger-garlic paste, mix and continue to saute till the raw smells disappear.
4. Add the jaggery-vinegar mixture, mix well and cook till jaggery dissolves.
5. Add the garam masala powder, mustard powder, Kashmiri red chilli powder and salt and mix well.
6. Add all the vegetables, little by little, and keep mixing after each addition till all the vegetables are well coated with the masala. Switch off the heat.
7. Cool it completely and store in sterilized bottles. The pickle will be ready to use after 3-4 days.