Gajar Gobhi Shalgam Pickle

Finger licking gajar, gobhi, salgam pickle made during every winter season..!!

Ingredients

• Carrots cut into 1½ inch pieces                                    500 gms
• Cauliflower separated into florets                                500 gms
• Turnips (shalgam) peeled and cut into 1 inch pieces   500 gms
• Mustard oil                                                                   12 tbsp
• Ginger coarsely ground                                                6 tbsp
• Garlic coarsely ground                                                 4 tbsp
• Mustard seeds powdered                                              1 1/2 tbsp
• Kashmiri red chilli powder                                           1 1/2 tbsp
• Punjabi garam masala powder                                      1 1/2 tbsp
• Jaggery (gur) grated                                                      1 cup or 500 gms
• Salt                                                                                2 tbsp
• Vinegar                                                                          3 tbsp

Method

Heat the oil in a kadai. Add the ginger and garlic coarsely ground and sauté until golden light. Now, add the mustard seeds powder, red chili powder and garam masala and saute for a few seconds. Add jaggery, salt and mix well.

Add the vegetables, mix well and cook for three or four minutes. Take the pan off the heat and let cool completely.Stir in the vinegar and mix well. Store in sterilized bottles. This pickel can be maintained for a year.