This is the time of the year that I miss Delhi the most. Though I am not very fond of winter season since the winters (like the summers) in plains of India are harsh yet I try to hunt for reasons to like both the seasons. And the reasons why I like winters is that even though the days become short I feel I am able to do much more during these months than during the summer time which leaves me drained of every ounce of my energy. Even my appetite gets charged up! I love to gorge on my favourite sweets and foods. It is best time to go out for a picnic with friends and loved ones. Besides, it is cozy being in the kitchen near the hearth. J


Alas! We don’t have winters here in Bombay. There are only two seasons here – one, warm & sultry and the other wet (monsoon). It is still hot and humid here and a little nip in the air is eagerly desperately awaitedAnyways, I have a reason to cheerthe winter veggies and fruits have finally hit the market! Yippee!!
So this pickle, which is a classic recipe from my mom’s kitchen, is an ode to the winter veggies – carrots, turnip and cauliflower. Though it is supposed to be a pickle, I remember my brother and me eating it more like a side dish. I rather preferred carrying this pickle day in day out for my lunch pack to school with parantha i.e. fried flat bread. Amongst all the pickles that Mom used to make, as a kid this one used to be my favourite since it suited my palate the best – a little hot, a little sweet and a punch of garlic and ginger. Perfect!

Mom’s pickles were most sought after in our friends-circle and by relatives. She used to make pickles in loads (especially this one)! She would keep sufficient amount for us and give away large amounts to friends and relatives. Yet the pickles would not last for more than two months. No meal used to be complete without mom’s pickles for accompaniment. Though my daughter absolutely loves the pickles I make yet I miss out on the taste of Mom’s magical touch


Here is the measurement of ingredients:
1 kg of mixed vegetables (cauliflower, carrots, turnip)
20 grams mustard seeds
250 grams jaggery
2 tbsp red chili powder (not very hot variety)
1tbsp degi mirch or kashmiri lal mirch (cayenne pepper)
2 tbsp plus 1 tsp salt
100 grams onion (shredded)
50 grams ginger (shredded)
20 grams garlic (shredded)
2 tsp garam masala
150 mls mustard oil
To preserve:
2 tbsp glacial acetic acid
½ tsp sodium benzoate

Grind the mustard seeds to a coarse powder and keep aside.
Chop the jaggery and keep it aside (so that it is easy to assimilate them in the masala).
Chop the vegetables as shown in the pics – peel and cut into half the carrots and then slice them into 2½  inch pieces; peel and slice turnip in ¼ inch thickness and break the cauliflower in florets. Wash the veggies well.
In a deep vessel boil 1.5 litres of water and add 1 tsp of salt
Once water is on rolling boil, add the veggies and cook them for about half a minute. 
Drain the vegetables and place them on a kitchen towel and spread them out to dry for approximately 4 hours.
In a non-aluminum wok (it should be broad and deep), add the mustard oil and smoke it.
Switch off the heat and after a minute add the onion. Place the wok on heat again and fry onions till they become golden brown.
Add ginger and garlic and fry till them become golden and aromatic.
Add powdered mustard seeds, chillies, salt and garam masala. Now add the jaggery (see note below) and on a low flame cook till it melts.
Switch off the heat and let it become cool. Add the preservatives and the vegetables.
The masala will become somewhat hard due to the addition of jaggery. (Read notes below) This is perfectly fine since the addition of vegetables will fix it. The vegetables will release water and after 8-10 hours the masala will assimilate well with the vegetables.
The next day, transfer the pickle to a glass jar.
The pickle will be ready in 3-4 days. Serve it with rice or flat bread.


Note: Unlike other pickles, this pickle will be somewhat watery/syrupy. 
Note: This pickle can keep for 6 months.
Note: Instead of glacial acetic acid, you can use white distilled vinegar. Use half a cup of vinegar and on a low flame add the jaggery to it. Melt the jaggery and then add it to the vegetables.

Thanks for visiting and see you soon again!
IT IS ALWAYS ENCOURAGING TO HEAR FROM FRIENDS AND READERS. I CAN ALSO BE REACHED AT: easyfoodsmith@gmail.com
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