Instant Punjabi-Style Pickle

A quick Indian vegetable pickle made with cauliflower, carrots, and turnips in a sweet and spicy vinegar-based glaze.

Vegetarian Vegan Gluten-Free Indian Condiment Pickle

Estimated Nutrition

Calories

1546.8

kcal / serving

1546.8 kcal total

Carbs

118.4g

per serving

118.4 g total

Fat

110.5g

per serving

110.5 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

litre

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Jaggery

palm sugar or light brown sugar

CondimentsSauces

175

Cider Vinegar

NutsSeeds

clove

Garlic

crushed

tsp

Brown Mustard Seeds

ground

tsp

Salt

tsp

Chili Powder

mixed with paprika

1.5

tsp

Paprika

mixed with chilli powder

0.5

tsp

Garam Masala

OilsFats

120

Olive Oil

Extra virgin; or mustard, peanut, or vegetable oil

Vegetables

tsp

Ginger

finely grated

400

Cauliflower

florets

piece

Carrot

peeled and cut into 5cm pieces

225

Turnip

peeled and halved

Method

Spoon the pickle into clean jars and refrigerate.

Stir in the vinegar mixture and remove from heat to cool.

Add the ground mustard, salt, chilli, paprika, and garam masala and cook for two minutes.

Sauté the crushed garlic and grated ginger in hot oil for 30 seconds.

Add cauliflower, carrots, and turnips and cook for one minute until coated.

Dissolve the sugar in cider vinegar over low heat and set aside.