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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