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You are here: Home / East Indian Recipes / Cauliflower Turnip Carrot Pickle Recipe

Cauliflower Turnip Carrot Pickle Recipe

By Madhumita

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.

Filed Under: East Indian Recipes

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