Spiced Pickled Vegetables

Name: Spiced Pickled Vegetables (Torshi Masalahdar)
Yield: Makes 800 g (1 lb 12 oz)
Cuisine: Afghanistan
Ingredients: 1 tablespoon cumin seeds, coarsely crushed with a mortar and pestle; 2 carrots, peeled, trimmed, sliced lengthways and cut in half; 8 garlic cloves, cut in half; 100 g (3½ oz) cauliflower, separated into small florets; 1 tablespoon chilli powder; 500 ml (2 cups) olive oil or mustard oil (mustard oil will give you a more intense flavour); 1 tablespoon fennel seeds, coarsely crushed with a mortar and pestle; 2 baby cucumbers, trimmed and cut into 2 cm (¾ in) cubes; 1 litre (4 cups) white vinegar, plus 80 ml (⅓ cup) extra; 1 tablespoon nigella seeds; 1 tablespoon mustard seeds, coarsely crushed with a mortar and pestle; 8 whole dried long red chillies; 2 small lemons, unpeeled, cut into 2 cm (¾ in) pieces; 1 tablespoon ground turmeric; 1 tablespoon fenugreek seeds; 2 baby eggplants (aubergines), trimmed and cut in half lengthways; 1 tablespoon coriander seeds, coarsely crushed with a mortar and pestle; 2 medium turnips, trimmed and cut into 2 cm (¾ in) cubes

Torshi Masalahdar

Preparation info

Makes
800 g

Difficulty
Easy

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

This recipe for torshi, or pickles, is slightly tangier than torshi bemasalah due to the inclusion of citrus. It is made using an assortment of seasonal vegetables, but with less vinegar and more oil and spices for a sharp, sour taste.

Ingredients

1 litre (4 cups) white vinegar, plus 80 ml (⅓ c

Asia
Afghanistan
Vegan
Gluten-free

Method

Bring the vinegar, 1 litre (4 cups) water and 2 tablespoons salt to the boil in a large saucepan. Add the ca