Mixed Vegetable Pickle

Name: Mixed Vegetable Pickle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 2 large kilner jars
Cuisine: Indian
Ingredients: 2 tbsp fenugreek seeds; 2 tbsp fennel seeds; 300 g/10½ oz jaggery; 600 ml/20 fl oz/2½ cups mustard oil; 150 g/5 oz fresh root ginger, peeled and grated; 3¼ tbsp chilli powder; ½ tsp asafoetida; 1¼ tsp ground turmeric; 4 tbsp rock salt; 400 ml/14 fl oz/1⅔ cups white wine vinegar; 2 tbsp mustard seeds; 450 g/1 lb turnip, peeled and sliced into 2.5 cm/1 inch batons; 450 g/1 lb cauliflower, cut into small florets; 450 g/1 lb carrot, peeled and sliced into 2.5 cm/1 inch batons; 4 tbsp garam masala

Preparation info

Makes
2 jars

Difficulty
Easy
Ready in
50 min

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

This is a brilliant way to play creation in your kitchen. A kind of Indian equivalent of piccalilli, it is about the crunch and the tang of sour. I add jaggery, which is a very specialist raw Indian fruit sugar. You can replace this with muscovado/brown sugar and add more if you fancy a kinder, sweeter pickle.

Ingredients

450 g/1 lb cauliflower, cut into small florets
450 g/1

Asia
India
Gluten-free
Vegan

Method

Half fill a stockpot large enough to hold the cauliflower, turnip and carrot with water and bring up to the boil. Add the cauliflower and boil for 1 minute, then add the turnip and carrot and boil for a further minute. Drain the vegetables well, then place on a clean paper towel and leave to dry for at least 8 hours. This step is important as any extra moisture can cause