Gajar Gobhi Shalgam ka Achar

Ingredients 

• 500 grams carrots cut into 1½ inch pieces
• 500 grams cauliflower separated into florets
• 500 grams turnips (shalgam) peeled and cut into 1 inch pieces
• 12 tablespoons mustard oil
• 6 tablespoons ginger coarsely ground
• 4 tablespoons garlic coarsely ground
• 1 1/2 tablespoons mustard seeds powdered
• 1 1/2 tablespoons kashmiri red chilli powder
• 1 1/2 tablespoons punjabi garam masala powder
• 1 cup jaggery (gur) grated
• 2 tablespoons salt
• 3 tablespoon malt vinegar

Method

1. Heat the oil in a non-stick kadai. Add the coarsely ground ginger and garlic and sauté till light golden.
2. Add the powdered mustard seeds, red chilli powder and garam masala powder and sauté for a few seconds.
   Add the jaggery and salt and mix well.
3. Add the vegetables, mix well and cook for three to four minutes. Take the pan off the heat and set aside to cool completely.Stir in the vinegar and mix well. Store in sterilised bottles. This pickle will keep for one year.

Nutrition Info