By Devi Poojari
December 6, 2023
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A classic North Indian pickle made during the winter, this pickle contains all the crisp seasonal vegetables coated in a flavoursome pickling spice. Enjoy this pickle with parathas, khichdi and even a serving of dahi-chawal.
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1 cup cauliflower florets 1 cup turnip sticks 1 cup carrot sticks ½ cup yellow mustard seeds 3 tablespoons chilli powder 1.5 tablespoons turmeric powder 1 teaspoon asafoetida 15-20 cloves garlic, crushed 1 cup mustard oil ¼ cup + 3 tablespoons salt
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Add the vegetables to a pot of boiling water and blanch for 3-4 minutes.
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Drain the carrots, cauliflower and turnip and dunk into a bowl of cold water, to prevent over-cooking.
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Spread the vegetables on a clean, dry cloth for 48 hours, to let all the moisture evaporate.
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Meanwhile, combine the spices and salt in a bowl and bring the mustard oil up to smoking point.
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Pour the hot oil over the spice blend and allow it to almost get to room temperature before mixing in the vegetables.
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Transfer the pickle to a jar and place in the sun for 4-5 days, stirring with a dry spoon at intervals.
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