Sweet Turnip & Carrot Pickle Recipe

Mustard Oil – 250 ml
Carrots & Turnips (peel and scrape them)  – 2 ½ kg
Jaggery – 75 g
Red chilli powder – 75 g
Vinegar – 1 ½ tsp
Mustard seeds (ground) – 120 g
Salt – 125 g
White cumin seeds (ground) – 15 g
Garlic – 30 g
Cinnamon powder – ½ tsp
Onion – 90 g
Dry dates – 60 g
Ginger – 30 g
Tamarind – 60 g

Method Of Preparation:
1.Soak the dates and tamarind separately in water. Let stay overnight.
2.Mash the tamarind and remove its pulp.
3.Chop the dates in slices lengthwise. Take off the stones.
4.In a pan heat oil and fry garlic, ginger and ground onion. Then stir in the red chilli powder, tamarind pulp, cumin seeds, date slices, salt, turnip pieces (about 1/8th” thick), ground spices and carrots. Mix them well.
5.Then place all in a jar and set it under the sun for about 4 days. Shake everyday.
6.Make jaggery syrup by adding it in 1 cup water. Mix this in the pickle. Again place under the sun for about a week. Shake daily.
7.The pickle will be ready in 10 days.

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