Sweet Turnip and Carrot Pickle Recipe
The sweet turnip and carrot pickle is a vegetable pickle. Made with shalgam and gajar, as popularly known in India, the sweet turnip and carrot pickle is a cooked pickle and is flavored with spices like ginger, garlic, cumin and chili peppers along with tamarind pulp. sweetened with jaggery, the sweet turnip and carrot pickle is very appetizing.
Ingredients
Turnips and carrots (peeled and scraped) 2 1/2 kg
Red chilli pepper 75 gms
Ground mustard seeds 120 gms
Ground white cumin
seeds 15 gms
Cinnamon powder 1/2 tsp
Dry dates 60 gms
Water 1 cup
Tamarind 60 gms
Ginger 30 gms
Onion 90 gms
Garlic 30 gms
Salt 125 gms
Vinegar 1 1/2 tsp
Jaggery 75 gms
Mustard oil 250 ml
Directions
1) Soak tamarind and dry dates in separate bowls overnight.
2) Remove the seeds from tamarind, mash them and take out the pulps.
3) Remove stones from the dates and cut into long slices.
4) Fry the ground onion, ginger and garlic in hot oil and add tamarind pulp, long -sliced dates, round pieces of turnip about 1/8 inch thick, long pieces of carrots, ground spices, salt, cumin seeds, red chilli pepper and mix well.
5) Store in a clean jar, keep in the sun for 4 days and shake it every other day.
6) Make a thick syrup of jaggery with a cup of water, mix into the pickle and again keep in the sun for 6 days, shaking it once daily.
2) Remove the seeds from tamarind, mash them and take out the pulps.
3) Remove stones from the dates and cut into long slices.
4) Fry the ground onion, ginger and garlic in hot oil and add tamarind pulp, long -sliced dates, round pieces of turnip about 1/8 inch thick, long pieces of carrots, ground spices, salt, cumin seeds, red chilli pepper and mix well.
5) Store in a clean jar, keep in the sun for 4 days and shake it every other day.
6) Make a thick syrup of jaggery with a cup of water, mix into the pickle and again keep in the sun for 6 days, shaking it once daily.
