Turnip, Carrot and Cauliflower Pickle 2, Geeta's
Shalgam, Gajar aur Gobhi ka Aachar 2
This is a seasonal pickle, made popular by people from Punjab region of India. The proportion of the vegetables can be varied according to taste, as long as the total weight remains the same. Amount of salt, chilli and garam masala can be adjusted according to taste. This recipe comes from my sister in-law Geeta who lives in Roorkee in India.
1 kg. Turnips, cauliflower and carrots (mixed weight)
4-5 tbsp. mustard oil
2 tbsp. mustard seeds or rai,, coarsely ground
2 tbsp. salt, adjust to taste
2 tsp. turmeric powder
1-2 tsp. chilli powder or coarsely ground chillies, adjust to taste
3 tsp. ground fennel seeds (Saunf/Sonf)
100 gm. jaggery (Gur, grated (dark brown sugar can be used)
1 heaped tbsp. peeled and chopped garlic
1 heaped tbsp. peeled and chopped/sliced ginger
Peel and slice turnips into 1 cm. thick, bite size pieces. Peel and cut carrots into thick fingers/ batons or discs. Cut cauliflower into bite size florets.
Wash vegetables and leave to dry on a towel for a few hours in hot sun, until all surface water is dried off. In cold countries like UK, leave in a warm room for at least 24 hours. Spreading vegetables on a towel helps to absorb water. No water should remain, or the pickle will go ‘off’ very quickly.
Heat the oil in a pan to smoking point. This removes the pungent smell. Mustard oil contains erucic acid at levels between 22% and 50%. It is believed that heating it to smoking point reduces this.
Turn heat off and add all spices, salt and jaggery to the oil and mix well.
Place vegetables in a large bowl, add oil and spice mix and mix well to coat all vegetables.
Fill in sterilised jars. Close lids.
Leave jars in a sunny window sill or hot sun. Turn the jar upside down and shake each day. This is necessary to mature the vegetables evenly. It will be ready to eat in approximately a week.
A pinch of sodium benzoate added to pickles, acts as preservative and helps to keep them for longer without getting spoiled.
Also see Pickle Selection.