Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.
Cauliflower, Carrot, and Turnip Pickle
A good many types of pickles are popular in India. Among them is the cauliflower, carrot, and turnip sweet-sour pickle from the North Indian state of Punjab. This dish is prepared every year during the winter season, which is the season when fresh cauliflower, carrots, and turnips start flooding the markets.
Achar, the name by which we call pickle here, is an integral part of Indian food. Most pickles that are prepared are oil-based so they will keep well for at least a year. This pickle, however, will be at its peak taste and flavor for only about three to four months after it is prepared, so it is best to prepare only as much as will be consumed within this period.
|Prep time||Cook time||Ready in||Yields|
1 hour 45 min
2 hours 30 min
- 1 kilogram cauliflower, carrots, and turnips, washed, peeled and chopped
- 200 milliliters mustard oil
- 200 grams gur (jaggery), broken into smaller pieces
- 75 grams garlic cloves, grated
- 75 grams ginger, peeled and grated
- 125 milliliters white vinegar
- 40 grams rai (mustard seeds), ground
- 40 grams salt
- 2 1/2 teaspoons turmeric powder
- 2 1/2 teaspoons deghi mirch (red chilli) powder
- 2 1/2 teaspoons garam masala, free of coriander powder
- Combine the salt, turmeric powder, deghi mirch, garam masala, and ground mustard seeds. Mix until the spices are well-combined.
- Place the mustard oil in a kadahi (wok) and heat it until it smokes. While the oil is heating up, place the vinegar and jaggery in a separate pot and heat them on a different burner until the jaggery melts completely and the mixture comes to a boil. Remove and let it cool down.
- When the mustard oil in the kadahi is hot, add in the grated ginger and garlic. Stir-fry until their raw smell and taste dissipate, about 4 to 5 minutes.
- Add in the chopped cauliflower, carrots, turnips, and spice mixture. Stir until they combine well. Cook on medium to medium-low heat for 3 to 4 minutes (or a little longer if you wish the veggies to be a bit softer). Remove from the heat, cover, and let cool for 10 to 15 minutes.
- Now strain out the jaggery-vinegar mixture into the cooled veggie mixture and mix well. Cover with a wire mesh and let sit for 1 1/2 hours so that the veggies sweat out as much water as they can.
- Remove the veggies to a bowl, straining out as much water as you can.
- Heat the remaining liquid on high heat until all the water in it dries up and it becomes thick. Keep stirring frequently so that the spices do not stick to the bottom of the wok.
- Remove wok from the heat and add in the veggies. Stir-mix until everything combines well.
- The pickle is ready but not yet ready to be consumed. Once it cools down completely, transfer it to an airtight jar. Keep the jar in sunlight for 4 to 5 days and shake it well each morning and evening so that the spices mix well with the veggies every time.
© 2019 Rajan Singh Jolly