CAULIFLOWER, TURNIP AND CARROT PICKLE RECIPE

Cauliflower, Turnip and Carrot Pickle Recipe image

Provided by indraniparui

Categories Asian

Time 30m

Yield 1 jar

Number Of Ingredients 8

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1/2 kg turnip (Shalgam)
1/2 kg carrot (Gajar)
1/2 kg cauliflower (Phool gobi)
1 cup oil (Tel)
2 teaspoons turmeric (Haldi)
2 teaspoons red chili peppers (Lal Mirchi)
6 teaspoons ground mustard (Rai or Sarson)
salt (Namak)

Steps:

Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days.

Nutrition Facts : Calories 2508.2, Fat 226.4, SaturatedFat 33.3, Sodium 833.2, Carbohydrate 116.9, Fiber 39.4, Sugar 55.5, Protein 24.4