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.


Carrot, Cauliflower & Turnip Pickle Recipe

Garlic – 25 cloves
Veggies – Carrot (cut length – wise),
Turnips (cut in round slices)
& Cauliflower (small pieces) – 2 ½ kgs
Mustard powder – 6 tsp
Ginger – ¼ cup
Oil – 3 cups
Salt – ¾ cup
Ground spices – 8 tsp
Vinegar – 2 cups
Red chilli powder – 4 tsp
Jaggery – 200 g

Method Of Preparation:
1.Boil water and turn off the fire. Put all the veggies in it and cover it for about 15 – 20 mins.
2.After a while drain the veggies and remove all water possible.
3.In a pan heat the oil. Let it smoke, then turn off the gas and cool for a couple of minutes.
4.In this fry ginger and garlic till they are brown.
5.Cool oil and add ½ cup water. Then cover this.
6.Place it back on fire and let all water evaporate.
7.Then add all veggies and other ingredients. Cook till oil comes out.
8.Cool it and put them in a jar.
9.Leave the jar under sun for about 8 days (in the winter season). Shake it everyday.
10.Keep this pickle for 6 months or even more than that.

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Carrot Chutney Recipe


Grated carrots :-  200 grams

Grated coconuts  :-   2 tablespoon

Coriander leaves chopped :-   1 bunch

Green Chilies :-   4 nos

Grounded pepper  :-  to taste

Lemon juice :-   1 teaspoon

Salt  :-    to taste

Method of Preparation

Grind all the above mentioned ingredients to fine paste.


Spicy Carrot Chutney Recipe


Carrot (Gajar)   :-   ½ kilo

Red Chili powder (Lal Mirch) :-  ½ tsp

Ginger fresh (Adrak)   :- 30 gms, cut in long strips

Garlic (Lasun) :-  2 cloves

Blanched almond (Badam) :-  8 nos, cut in half

Raisins (Kishmish) :-     60 gms or 4 tsp

Salt (Namak)   :-  4 tsp

Sugar (Cheeni) :-  360 gms or 2 cups

Cardamoms Crushed (Elaichi Moti) :-   ¾ tsp

Vinegar (Sirka)  :-  11/2 cups

Water  :- 1 cup

Method of Preparation

1)   Take carrots, scrape and grate it. Garlic needs to be chopped and ginger needs to be sliced into long strips

2)   Put all these things in water and cook it on low flame. Keep cooking it till it is tender and complete water is soaked up.

3)   Keep stirring it well.

4)   In this add salt, sugar, vinegar, almonds, cardamoms, raisins and keep cooking till it is little thick.

5)   Once done, pour this into a jar and close it with lid tightly. This can be served after 2 days.


Sweet Turnip Carrot Pickle Recipe

2 1/2 kgs Turnips (Shalgam) and Carrots (Gajar) (peeled and scraped)
75 grams Red chili pepper (Lal Mirchi)
120 grams ground Mustard seeds (Rai/Sarson)
15 grams ground white Cumin Seeds (Jeera)
1/2 teaspoon Cinnamon (Dalchini) powder
60 grams dry Dates (Khajoor)
60 grams Tamarind (Imli)
30 grams Ginger (Adrak)
90 grams Onion (Pyaj)
30 grams Garlic (Lasun)
125 grams Salt (Namak)
1 1/2 teaspoons Vinegar (Sirka)
75 grams jaggery
250 ml Mustard Oil (Sarson Ka Tel)
How to make sweet turnip and carrot pickle:
  • Soak tamarind and dry dates separately each in the cup of water overnight.
  • Mash and take out pulp from the tamarind.
  • Cut the dates in long slices and remove the stones.
  • Heat the oil and fry ground onion, ginger and garlic and in it stir tamarind pulp and long slices of date, round pieces of turnip, 1/8 inch thick, and long pieces of carrots, ground spices, salt, cumin seeds and Red chili pepper and mix well.
  • Put in a clean jar, keep in the sun for 4 days, and shake it every other day.
  • Make thick syrup of jaggery with a cup of water and mix into the pickle and again keep in the sun for 6 days shaking it once daily.
  • Serve after 10 days

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200 gms grated carrots
2 tbsp grated coconut
1 bunch coriander leaves chopped
4 green chillies
1 tsp lemon juice
Salt To Taste
grounded pepper as per taste
How to make carrot coconut chutney :

  • Grind all the ingredients to a smooth consistency.


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