Carrots, Cauliflower, Turnips pickle

With a balanced and nutritious  meal, I love  serving crisp, tangy vegetables to lighten things up. Here comes the recipe for  vegetables that can be served as a side, starter or with the main course.

Carrots, Cauliflower, Turnips pickle

  • Carrots cut into 1½ inch pieces- 500 grams
  • Cauliflower -500 grams
  • Turnips – 500 grams
  • Cumin seeds – 1/4 cup
  • Cloves 8-10
  • Black cardamoms 3
  • One-inch cinnamon piece
  • Xylitol or sugar substitute (Low carb diet ) or Grated jaggery 1 cup
  • Vinegar 3 tablespoons
  • Olive or Mustard oil 3/4 cup
  • Coarsely grated ginger 4 tablespoons
  • Coarsely grated garlic 2 tablespoons
  • Ginger-garlic paste 1 tablespoon
  • Red chilli powder 1 1/2 tablespoons
  • Mustard powder 1 1/2 tablespoons
  • Salt 1 1/2 tablespoons

Method

  1. To make spice  powder, dry roast cumin seeds, cloves, black cardamoms and cinnamon in a non-stick pan. Cool and grind to a powder.
  2. Place Xylitol or jaggery in a bowl, add vinegar and mix.
  3. Wash, wipe and peel turnips, slice them  as per your desired size. Separate cauliflower into medium florets. Mix them with carrot in a large bowl. Spread on a paper towel for 2-3 hours so that its all the water is dried up completely.
  4. Heat oil in a deep non-stick pan till it begins to smoke. Add grated ginger and grated garlic and saute. Add ginger-garlic paste and continue to saute for 8-10 minutes or till they turn brownish.
  5. Add xyltiol or jaggery and vinegar mixture and cook till jaggery melts.
  6. Add red chill powder, mustard powder, spice powder, salt and mix well.
  7. Add vegetables little by little and keep mixing. Switch off heat.
  8. Cool and store in glass jar and enjoy.
  9. You can have it right away.
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