Monday, 7 November 2011

Cauliflower, carrot, turnip pickle

Winters have arrived and the vegetable market is stocked. This is the best time to make vegetable pickles. The one I am going to tell you here is very famous up North. It's also known as Punjabi achaar (pickle).

3 kgs cauliflower
2 kgs carrot
1 kg turnip
1/2 kgs green peas
1/2 kg green chilies
250 gms ginger
500 gms salt
150 gms blackrock salt
100 gms red chilly powder
100 gms turmeric
100 gms garam masala
100 gms fennel (powdered)
50 gms kalaunji (onion seeds)
150 gms rai (mustard seeds)
2 gms heeng (asofoetida)
1 kg mustard oil
1/2 cup vinegar

Cut cauliflower, carrot and turnip into small pieces. Put a long incision in the chilies. Boil the vegetables (including peas) for 2-3 minutes, spread them on a cloth and keep them in the Sun for a day. Add salt once they dry up. Heat oil in a pan, add all the spices and vegetables and let them cook for few minutes. Add vinegar after it cools down. Preserve in a bottle.


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