Instant Punjabi-style Pickle
This vibrant and flavorful pickle recipe combines crunchy cauliflower, carrots, and turnips with a blend of aromatic spices and a sweet tangy dressing made from jaggery and cider vinegar. The resulting pickle is a perfect balance of sweet, spicy, and tangy flavors that will add a delicious kick to your meals. Ready to jazz up your dishes with this easy-to-make homemade pickle? Let's get cooking!
— Constant Cookbook
Ingredients
- 3 tbsp jaggery (cane sugar) or palm sugar (both available from Asian grocers) or light brown sugar
- 175ml/6fl oz cider vinegar
- 120ml/4fl oz extra virgin olive oil (you can use mustard oil, peanut oil or vegetable oil
- 1-2 garlic
- 1 tsp finely grated fresh ginger
- 400g/14oz small cauliflower
- 5 medium carrots
- 225g/9oz baby turnips
- 2 tsp whole brown mustard seeds
- 2 tsp salt
- a mixture of 1 tsp chilli powder
- ½ tsp garam masala
Instructions
- Combine the sugar and vinegar in a small pan set over a low heat, stirring occasionally. Heat until the sugar has dissolved, then turn off the heat.
- Pour the oil into a large pan set over a medium heat. When the oil is hot, add the garlic and ginger and stir for 30 seconds.
- Add the cauliflower, carrots and turnips to the pan. Stir and cook for about a minute or until the vegetables are coated with oil and still fairly crisp.
- Reduce the heat to low and add the ground mustard, salt, chilli powder, paprika and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices.
- Pour in the palm sugar-vinegar mixture and stir. Take off the heat and allow the pickle to cool.
- Spoon the finished pickle into one or two clean jars, with its juices, then refrigerate. The pickle may be eaten immediately but will keep in the fridge for 3-4 weeks.
Cook Time
30M
Prep Time
PT30M
Yield
1 litre/2 pints
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