Gobhi, Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle

Ingredients

• 600 grams Cauliflower /phool gobhi
• 600 grams Turnip / Shalgum
• 600 grams Carrot / Gajar
• 1/3 cup White Vinegar / Sirka (1 cup)
• 1/2 tsp Asafoetida / Hing powder
• 1 Cup Jaggary / Gud * (grated)
• 1 tsp Turmeric Powder / Haldi Powder
• 2.5 tbsp kashmiri Red Chilli powder / Laal mirch powder
• 150 grams Ginger / Adrak
• 3 tbsp Salt / Namak
• 1.5 tsp Fenugreek Seeds / Methidana
• 1.5 tbsp Fennel Seeds / Saunf
• 2.5 tbsp Mustard Seeds / Rai *
• 250 ml Mustard Oil / Sarso ka tel (1 cup)
• 2 tbsp Garam Masala (whole) (*listed in the notes)

Instructions

1. 1

   Seperate the florets from cauliflower and peel and chop turnip and carrots in baton shape.*

2. 2

   Grind garam masala ( 2 black cardamom,6 small cardamom,1.5 t.s black pepper,1/2 t.s cloves,2 tbs.s cumin,1/2 t.s cinnamon OR use readymade garam masala. ) fenugreek seeds ,fennel and mustard seeds coarsely,and peel and grate the ginger.

3. 3

   Boil enough water in a pan,add 1 tsp turmeric and 1 tbls salt add cauliflower florets and boil for 1 minute ,

4. 4

   Now add turnip and carrots and boil for one more minute.drain and spread on a towel to absorb the moisture.

5. 5

   Keep in sunlight for atleast 4-5 hours,or,till all the extra moisture dries up completely.(this step is important as moisture can spoil the pickle)

6. 6

   Heat vinegar in a separate pan,when it start boiling add crushed jaggery,and stir and mix,cook till jaggary dissolves completely

7. 7

   Take mustard oil in a pan and heat very well.remove pan from heat and then let it cool down slightly.

8. 8

   Then add grated ginger, fry for few seconds and then add asafoetida ,red chili powder, turmeric, salt and all the spices and stir-fry for a minute on low heat.

9. 9

   Now add the vinegar and jaggery mix and let it boil for 2-3 minutes.

10. 10

    Add the vegetables in this pan and mix well till vegetables get well coated with masala.

11. 11

    Let it cool a bit and then cover with a lid and let it rest for a day.(the pickle should be covered with the syrup )

12. 12

    Next day Transfer the pickle in a sterlized jar ,cover and keep in sunlight for 3 days if possible.

13. 13

    Now your pickle is ready to eat. Enjoy!