📝 About This Recipe
This vibrant, oil-based pickle is a quintessential staple of North Indian households, capturing the crunch of seasonal vegetables in a bold, mustard-infused embrace. A harmonious blend of cauliflower, carrots, and turnips is preserved in a pungent mixture of toasted spices and cold-pressed mustard oil, creating a condiment that is simultaneously spicy, tangy, and deeply aromatic. As it matures, the flavors deepen and the vegetables soften slightly while retaining their characteristic snap, making it the perfect punchy accompaniment to any meal.
🥗 Ingredients
The Vegetables
- 2 cups Cauliflower (cut into small, bite-sized florets)
- 1.5 cups Carrots (peeled and cut into 1-inch batons)
- 1 cup Turnips (Shalgam) (peeled and sliced into wedges)
- 10-12 pieces Green Chilies (slit lengthwise)
- 2 inch piece Fresh Ginger (peeled and cut into juliennes)
The Spice Blend (Masala)
- 4 tablespoons Yellow Mustard Seeds (coarsely ground)
- 2 tablespoons Fennel Seeds (Saunf) (coarsely ground)
- 1 tablespoon Fenugreek Seeds (Methi) (whole or slightly crushed)
- 1.5 tablespoons Turmeric Powder
- 3 tablespoons Kashmiri Red Chili Powder (for vibrant red color and mild heat)
- 1 teaspoon Nigella Seeds (Kalonji) (kept whole)
- 1/2 teaspoon Asafoetida (Hing) (strong variety preferred)
- 4 tablespoons Salt (acts as a preservative; adjust to taste)
The Preserving Base
- 2 cups Mustard Oil (pure, cold-pressed for authentic pungency)
- 1/4 cup White Vinegar (adds tang and shelf life)
👨🍳 Instructions
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1
Thoroughly wash all the vegetables and pat them completely dry with a clean kitchen towel. Any moisture left on the vegetables can cause the pickle to spoil.
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2
Blanch the cauliflower, carrots, and turnips in boiling water for exactly 2 minutes. They should be slightly softened but still have a firm crunch.
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3
Drain the vegetables immediately and spread them out on a clean cotton cloth. Place them under direct sunlight for 3-4 hours or in a well-ventilated room overnight until all surface moisture has evaporated.
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4
In a small pan, dry roast the fennel seeds and fenugreek seeds over low heat for 1 minute until fragrant. Let them cool, then pulse in a grinder to a coarse powder.
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5
In a large mixing bowl, combine the dried vegetables, slit green chilies, and ginger juliennes.
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6
Add the ground mustard seeds, roasted spice powder, turmeric, red chili powder, kalonji, hing, and salt to the vegetables. Toss thoroughly to ensure every piece is coated in spice.
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7
In a separate heavy-bottomed pan, heat the mustard oil until it reaches its smoking point (you will see wisps of white smoke). This removes the raw, bitter edge of the oil.
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8
Turn off the heat and let the mustard oil cool down to a warm, but not hot, temperature.
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9
Pour half of the warm mustard oil over the spiced vegetables. Add the white vinegar and mix well using a clean, dry wooden spoon.
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10
Transfer the mixture into a sterilized glass or ceramic jar, pressing down firmly to remove air pockets.
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11
Pour the remaining mustard oil over the top. The oil should form a layer of at least half an inch above the vegetables to act as a natural seal.
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12
Cover the mouth of the jar with a thin muslin cloth and secure it with a string. Place the jar in a sunny spot for 2-3 days, shaking it gently once a day to redistribute the spices.
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13
Once the pickle has matured and the flavors have melded, replace the cloth with an airtight lid and store in a cool, dry place.
💡 Chef's Tips
Ensure all utensils, jars, and hands are bone-dry; moisture is the enemy of pickling. If you don't have access to bright sunlight, increase the vinegar by 2 tablespoons to help preservation. Always use a clean, dry spoon to scoop out the pickle to prevent contamination. For a sweeter variation, you can dissolve 50g of jaggery into the vinegar before adding it to the mix. If the oil level drops over time, heat and cool more mustard oil and top up the jar.
🍽️ Serving Suggestions
Serve a spoonful alongside piping hot Aloo Parathas and a dollop of fresh yogurt. It acts as the perfect zesty side to a simple meal of Dal-Chawal (lentils and rice). Pair it with crispy Mathris or crackers for a savory afternoon tea snack. Use the leftover spicy oil from the jar to drizzle over steamed rice or mashed potatoes for an instant flavor boost.