📝 About This Recipe
This classic North Indian oil-based pickle captures the vibrant essence of winter vegetables preserved in a pungent, aromatic blend of mustard oil and artisanal spices. The crunch of fresh cauliflower and the sweetness of carrots are transformed by a tangy 'masala' of mustard seeds, ginger, and jaggery, creating a condiment that is simultaneously spicy, sour, and slightly sweet. It is a labor of love that brings the warmth of the Punjabi sun to your dining table, maturing in flavor with every passing day.
🥗 Ingredients
The Vegetables
- 500 grams Carrots (peeled and cut into 2-inch batons)
- 500 grams Cauliflower (cut into medium-sized florets)
- 50 grams Fresh Ginger (peeled and julienned)
- 50 grams Fresh Garlic (peeled and sliced thinly)
The Pickling Base
- 1.5 cups Mustard Oil (authentic kachi ghani preferred)
- 1/2 cup White Vinegar (acts as a preservative)
- 1/2 cup Jaggery (Gur) (grated or crushed)
The Spice Blend
- 4 tablespoons Black Mustard Seeds (Rai) (coarsely ground)
- 2 tablespoons Fennel Seeds (Saunf) (coarsely ground)
- 1 tablespoon Turmeric Powder
- 2 tablespoons Kashmiri Red Chili Powder (for vibrant red color)
- 3 tablespoons Salt (adjust to taste; acts as preservative)
- 1 teaspoon Nigella Seeds (Kalonji) (keep whole)
- 1/2 teaspoon Asafoetida (Hing) (strong grade)
👨🍳 Instructions
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1
Begin by blanching the carrots and cauliflower florets in boiling water for exactly 3 minutes. They should be slightly tender but still retain a firm snap.
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2
Drain the vegetables thoroughly. Spread them out on a clean cotton cloth or absorbent paper towels and let them air-dry in the sun for 3-4 hours, or indoors under a fan overnight. It is crucial that the vegetables are completely dry to prevent spoilage.
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3
In a heavy-bottomed pan, heat the mustard oil until it reaches its smoking point. You will see blue smoke rising. Turn off the heat and let it cool for 5-7 minutes.
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4
Once the oil has cooled slightly but is still warm, add the asafoetida (hing) and nigella seeds (kalonji). They should sizzle gently.
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5
Add the sliced garlic and julienned ginger to the warm oil. Sauté on low heat for 2 minutes until the raw aroma disappears, but do not let them brown.
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6
In a separate small saucepan, combine the white vinegar and crushed jaggery. Heat gently until the jaggery is completely dissolved into a syrup. Set aside.
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7
Add the ground mustard seeds, fennel seeds, turmeric, red chili powder, and salt to the oil mixture. Stir well to form a thick, fragrant spice paste.
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8
Pour the vinegar-jaggery syrup into the spice paste and whisk together. This creates the 'pickling liquor'.
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9
Add the dried carrots and cauliflower to the pan. Toss thoroughly with a large spatula until every piece of vegetable is evenly coated in the dark, spicy oil.
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10
Allow the mixture to cool completely in the pan. This allows the vegetables to begin absorbing the flavors immediately.
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11
Transfer the pickle into sterilized, bone-dry glass jars. Ensure the vegetables are pressed down firmly.
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12
The oil should ideally rise to the top. If the vegetables aren't submerged, heat a little more mustard oil, cool it, and pour it over.
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13
Cover the mouth of the jar with a clean muslin cloth and secure with a string. Place the jars in a sunny spot for 3-4 days, shaking them gently once a day.
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14
After 4 days, the pickle is ready. Replace the cloth with an airtight lid and store in a cool, dry place. It will last for up to 6 months.
💡 Chef's Tips
Ensure the vegetables are 100% moisture-free after drying; even a drop of water can cause the pickle to mold. Always use a clean, dry spoon to scoop the pickle out of the jar. If you prefer a spicier kick, add 5-6 slit green chilies during the drying process and pickle them along with the vegetables. Mustard oil is essential for the authentic 'zing' and preservative qualities; do not substitute with neutral oils like canola or vegetable oil. If the pickle tastes too salty initially, don't worry—the vegetables will release juices and the saltiness will mellow out after a few days.
🍽️ Serving Suggestions
Serve a generous spoonful alongside hot Aloo Parathas and a dollop of fresh yogurt. Pairs beautifully as a tangy side to a simple meal of Dal Chawal (lentils and rice). Use the spicy pickling oil from the jar to drizzle over steamed rice for an instant flavor bomb. Accompany with crispy papadums and masala chai for a traditional afternoon snack. Complements grilled meats or kebabs by providing a sharp, acidic contrast to the smoky flavors.