This time I prepared pickle for my blog, as the winter season you can easily get seasonal carrots, turnips and cauliflower for making pickle and this season is also appropriate for making any pickle which easily resist for long period with mustard oil and spices.
I prepared this recipe for on-going Blogging Marathon# 25 for 1st week under the theme of cooking from cookbook.
Preparation time: 30 minutes
Cooking time: 10 Minutes
Servings: 1 Bottle
Recipe Source: Cooking With Love
3-4 Carrots/ gajar (peeled and cut into 2 inch long sized)
2 Turnips/ shalgum (peeled and cut into 2 inch long sized)
1 small sized cauliflower/ gobhi (florets)
7-8 Tbsp. Mustard oil
2 Tbsp. Powered Mustard seeds
2 Tbsp. Ginger, grated
1 Tbsp. Red chili powder
1 Tbsp. Garam masala
Salt to taste (1-2 Tbsp)
2 Tbsp. Jaggery, grated (Gur)
2 Tbsp. Vinegar
Heat the oil in a kadai. Add grated ginger and sauté till light golden brown.
Add the powdered mustard seeds, chilli powder and garam masala powder, and sauté for a few seconds. Add the jaggery and salt and mix well.
Add the vegetables, mix well and cook for three to four minutes.
Take the pan off the heat and set aside to cool. Stir in the vinegar and mix well.
Store this achaar in the sterilised glass bottles.
Submit this recipe with the following events:Blogging Marathon page for the other Blogging Marathoners doing BM#25