Mixed Vegetable Pickle

Let's Cook

1. Step 1.

   Half fill a large stockpot with water and bring to a boil. Add the cauliflower florets and boil for 1 minute, then add the turnip and carrot batons and boil for another minute. Drain the vegetables well, spread them on a clean paper towel, and let them dry for at least 8 hours. This step is important as any extra moisture can cause the pickle to spoil.

2. Step 2.

   While the vegetables are drying, grind the garam masala, fenugreek seeds, fennel seeds, and mustard seeds in a pestle and mortar until they form a coarse powder. Set aside.

3. Step 3.

   In a large frying pan over medium-high heat, add the mustard oil and heat until it just starts to smoke. Remove from the heat and let it cool slightly for 10 minutes.

4. Step 4.

   After the oil has cooled slightly, add the grated ginger and fry for a couple of seconds. Then add the asafoetida, chilli powder, turmeric, salt, and the coarsely ground spice mixture. Stir to combine.

5. Step 5.

   Add the dried vegetables to the pan and mix well, ensuring everything is fully coated in the spices.

6. Step 6.

   In a separate saucepan over medium-high heat, add the white wine vinegar and bring to a boil. Add the jaggery and cook until completely dissolved, then remove from heat and let cool for 15 minutes.

7. Step 7.

   Once the vinegar mixture has cooled slightly, pour it over the spiced vegetables and mix well. Transfer the pickle to a large sterilised jar, fasten tightly with a lid, and leave in a quiet corner of the kitchen for 3 days. Store in the refrigerator for up to 1 month.