Carrot-Turnip-Cauliflower Pickle -sweet &sour

Carrot-Turnip-Cauliflower Pickle

Sweet and sour pickle

Gobi/Gajar/Shalgam ka Achaar

How do I introduce this recipe to you all. Should I say that this is the best sweet and sour pickle recipe I have eaten till date. This recipe is very close to my heart. This is one pickle we have grown eating with looking at the jar and planning for the next preparation before the first jar gets over. The best part is you can make this and instantly have it. It’s easy to make, keeping aside the minimum one needs to do to make any pickle. From cutting to keeping in the sun to dry as water/moisture just ruins the pickle and all the hard work put in just goes waste. As we grew older we just lost touch with recipe, which was very special and a constant in our daily menu. Then I met my cousin and we got all nostalgic about this one Achaar he was mad about and we too used to hog on with plain paranthas and just forget about the poor vegies and dal on the menu very often. And it was time again. I just had to make this yummy sweet and sour pickle which only my mum can make.Once,you try this recipe and follow the method carefully ,you’ll just fall in love with its color, texture and flavors. Trust me you’ll come back again and again to make this one forever.

Here’s what you need to make this pickle.

With these quantities,youll make almost 5kg vegetables in all. You can choose and divide between the individual quantities as per choice or follow this recipe.

Ingredients:

Gobi/Cauliflower-2 kg.

Carrot /Gajar – 2 kg.

Turnip / Shalgam – 1 kg.

Ginger Paste /Adrak -250 Gms.

Garlic/ Lehsun – 125 Gms. Paste and 125 Gms cloves.

Salt -300gms

Red chili powder – 200 Gms( you may put 150 gms if you prefer medium chili)

Garam Masala – 125 Gms.

Rai seeds – 150 Gms  ( powdered)

Vinegar : 1 litre ( 500 ml+500 ml)

Mustard Oil – 750 ml

Gur /Jaggery – 750 Gms.

Imli /Tamarind – 250 Gms.

Preparation :Wash all the vegetables and spread in a tray on the table to dry overnight. Soak Gur/Jaggery in 500ml vinegar in a bowl and soak imli/tamarind in the rest 500ml vinegar in another bowl. Keep these soaked overnight.  Remember no water should be used as it’s a pickle.In the morning with dry hands, peel    and cut the vegetable .Carrots and turnips in thick rounds/circles and Gobi/cauliflower  in big florets.You may not need to use a knife for the cauliflower, just break the florets  with your hands.Keep the vegies in the sun till they are completely dry. No moisture should be left as it will ruin the pickle.

Once, the vegetables are completely dry, we can start frying them. Heat the mustard oil in a frying pan or kadai. Don’t forget to burn the oil as we normally do before start frying. Once the oil is burnt, lower the flame for a few minutes and then on full flame, first fry the 125 Gms garlic cloves till light brown and keep aside. Then fry each vegetable at a time quickly till light brown and take them out in a platter.Remenber,not to put all together as this will make the oil getting cold and vegetables will over cook on medium hot oil.Frying just ensures no moisture and sears the vegetables to avoid breaking when the pickle is stored overtime.Lastly, put the ginger garlic paste in the oil and fry till golden brown. Do this on low flame to avoid burning. Put it off flame when done and leave the same in the oil to cool. This will eventually be added to the pickle.Now, take the soaked Gur ,mash it nicely with a dry masher and sieve the pulp. Remember no water should be added to this at any stage.Now, repeat the same with the tamarind vinegar mix and sieve the pulp.To assemble the Pickle: Take all the vegetables in a wide and deep platter. Add salt, red chili powder,garam masala and rai powder to these vegetables and mix well to coat well. Now, heat the Gur +vinegar mixture till Gur is well blended on low flame and add this to the vegetables. Mix well.