Easy Gajar-Gobhi-Turnip Pickle Recipes

Easy Gajar-Gobhi-Turnip Pickle Recipes

The ingredients Easy Gajar-Gobhi-Turnip Pickle Recipes

  1. 500 gms cauliflower
  2. 500 gms turnip (shalgam)
  3. 500 gms carrots
  4. 1 cup white vinegar
  5. 400 gms powdered jaggery (gur)
  6. 1/4 cup roughly chopped ginger
  7. 3 tbsp chopped garlic
  8. 1 cup roughly chopped onions
  9. 1 cup mustard oil
  10. 6 tsp red chilli powder
  11. 4 tsp garam masala (I used homemade garam masala)
  12. 2 tsp split mustard seeds
  13. 8 tsp rock salt or regular salt

Step-step making Easy Gajar-Gobhi-Turnip Pickle Recipes

  1. Chop the cauliflower and keep within warm water for 15-20 minutes in order to remove any insects in the cauliflower. Drain and set aside.
    Get ready the carrots and turnip by peeling and chopping to 1. 5 in order to 2 inches sticks.

  2. Within a large pan, boil some drinking water for blanching the vegetables.
    As soon as the water comes to a moving boil, add the cauliflower florets, celery and turnips and blanch for 2-3 minutes. Drain the water out.

  3. Dry the vegetables out upon a cloth evenly. You can dried out them in the sun for the day or in the shade intended for a day or two. Make certain there is no moisture left plus the vegetables are completely dry.

  4. When dry, prepare the masala. Puree the onions, ginger and garlic clove in a blender, without adding any kind of water.

  5. Mix the jaggery with vinegar in a saucepan upon low flame. You can adjust the particular quantity of jaggery used as for each your tastes. Stir till the jaggery dissolves and the cook till blend reaches 1 string consistency. Switch fire off and keep aside.

  6. In another large pan, heat the particular mustard oil till it’s smoking stage. Add the ground paste and prepare it, stirring continuously. Saute till the particular onions become light brown, about 15-18 minutes on low flame. Add the particular salt, garam masala. red chilli natural powder and split mustard seeds. Stir nicely.

  7. Add the chopped vegetables and stir till combined and eliminate from flame. Add the jaggery plus vinegar solution and stir well. Permit the pickle to cool down, with out covering it with any lid.

  8. In clean, sterilized and definitely dry jars, add the cool pickle making sure the oil covers the particular top of the veggies in the particular jar. Cover tightly and let sit down at room temperature or in the particular sun for 2-3 days. Enjoy.