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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