Cauliflower Turnip Carrot Pickle is served with all kind of meals. It can be preserved for atleast 4 months. It is very tasty & easy to make.
Ingredients for preparing Cauliflower Turnip Carrot Pickle:
- Cauliflower : 1 piece (diced)
- Turnip : 1 piece (diced)
- Carrot : 2 pieces (diced)
- Red chilli powder : 3 tbsp
- Mustard oil : 1 cup
- Mustard seeds powder : 50 gm
- Jaggery : 150 gm
- Vinegar : 125 gm
- Ginger paste : 1 tbsp
- Garlic paste : 1 tbsp
- Salt : to taste
- Nutmeg : 1 piece
- Mace : 10 gm
- Cumin seed : 10 gm
- Big cardamom : 1 piece
Procedure for preparing Cauliflower Turnip Carrot Pickle:
- Blanch the vegetables with ½ tsp of salt & water.
- Take out & dry. Keep aside.
- Make a powder from nutmeg, mace, cumin seed & cardamom. Keep aside this masala.
- Heat oil in a pan. Add garlic paste, ginger paste, red chilli powder & stir in low flame.
- Add blanched vegetables, mustard seed powder, mixture of jaggery & vinegar. Stir & cook for 5 minutes.
- Add masala & stir & remove from heat.
- Cool & serve with paratha.