Mixed Vegetable Pickle Recipe
Ingredients
| Cauliflower carrots and turnips | 2 1⁄2 Kilogram (After Peeling) | |
| Spices | 25 Gram, ground | |
| Mustard powder | 50 Gram | |
| Garlic | 10 Gram | |
| Sugar | 200 Gram | |
| Salt | 100 Gram | |
| Red chili powder | 20 Gram | |
| Ginger | 25 Gram | |
| Glacial acetic acid | 1 Teaspoon | |
| Mustard oil | 1⁄2 Liter |
Directions
GETTING READY
1 Wash the vegetables.
2 Peel and cut the vegetables (carrots into long slices, cauliflower into medium pieces, round slices of turnip in medium thickness).
3 In a pan, blanch the vegetables in hot water for 10 to 15 minutes.
4 Drain out the water.
5 In a grinder jar, grind ginger and garlic finely.
MAKING
6 In a pan, heat the oil.
7 Add in the ginger and garlic and cook till golden brown.
8 Remove from the heat, and add all the spices and the rest of the oil (heated and cooled) and mix well.
9 In a pan add the sugar and 100 ml of water, cook to prepare the syrup of one or two thread consistency.
10 Stir in glacial acetic acid in the syrup.
11 Combine with the masala.
12 Cook for about 5 minutes.
13 Add in all the vegetables, cook until the oil starts floating on the surface.
14 Allow to cool.
15 Transfer to a jar and cover tightly.
SERVING
16 Keep for 10 days, before serving.
1 Wash the vegetables.
2 Peel and cut the vegetables (carrots into long slices, cauliflower into medium pieces, round slices of turnip in medium thickness).
3 In a pan, blanch the vegetables in hot water for 10 to 15 minutes.
4 Drain out the water.
5 In a grinder jar, grind ginger and garlic finely.
MAKING
6 In a pan, heat the oil.
7 Add in the ginger and garlic and cook till golden brown.
8 Remove from the heat, and add all the spices and the rest of the oil (heated and cooled) and mix well.
9 In a pan add the sugar and 100 ml of water, cook to prepare the syrup of one or two thread consistency.
10 Stir in glacial acetic acid in the syrup.
11 Combine with the masala.
12 Cook for about 5 minutes.
13 Add in all the vegetables, cook until the oil starts floating on the surface.
14 Allow to cool.
15 Transfer to a jar and cover tightly.
SERVING
16 Keep for 10 days, before serving.
Chef
