Ingredients:

• 250 g – Carrots
• 250 g – Turnip
• 250 g Cauliflower
• 1 – grated ginger, medium-size
• 6 flakes – garlic, finely chopped
• 1 tsp – Mustard Seeds
• Chilli powder as per taste
• Salt as per taste
• 3 tbsp – Vinegar
• A small piece of Jaggery
• 3 tbsp – Mustard oil

Method:

1. Peel carrots and turnips. Dice them.
2. Cut the cauliflower into small florets.
3. Boil water in a large pan. Take off heat and blanch the chopped vegetables for about 5 minutes.
4. Drain the water and dry the vegetables in the sun for about 2 hours.
5. Heat oil in a non-stick vessel and crackle mustard seeds.
6. Add ginger and garlic. Saute for about 5 minutes.
7. Add the sun-dried vegetables along with salt and chilli powder.
8. Stir well and cover and cook on a low flame.
9. Heat vinegar in a bowl in the microwave for about 30 seconds and add jaggery to it.
10. Stir vigorously till they blend well.
11. Add to the vegetables. Stir well and continue cooking for another 10-15 minutes.
12. Transfer the mixture into an airtight container and add mustard oil.
13. Ideally, put the pickle container in the sun for 3-4 days. However, it is ready for consumption immediately, too

Recipe courtesy of Riddhima