Prep Time - 2-4 Days
Cook Time - 60-90 Mins
Serves - As Desired
Ingredients
Turnips 4 lb
Cauliflower 2 lb
Young carrots 2 lb
Shelled peas 1 lb
Green ginger 4 oz
Garlic 4 pods
Onions 1/4 lb
Jaggery 2 lb
Chili powder 2 tbsp
Garam masala 1 tbsp
Ground mustard seeds 1 tbsp
Vinegar 3/4 pint
Turmeric powder 1 tsp
Salt to taste
Mustard oil 1 pint
Cooking Directions
Slice turnips into ¼-inch discs.
Quarter carrots lengthwise and cut cauliflower into 2 inch pieces.
Boil water in a large saucepan, add all the vegetables and cook for 5
minutes to soften.
Drain off the water and spread on a clean towel to dry.
Wipe off excess water. Grind garlic, ginger and onions together to a paste.
Heat oil and fry the paste, add remaining spices and salt and fry till the
oil floats to the top.
Cool and add vegetables.
Shake the vessel to mix well.
Put in a large jar and keep in the sun for 2-3 days till vegetables turn a
little sour.
Shake the bottle well every day.
Heat vinegar with jagger and boil.
Cool and add to the vegetables.
Place jar in the sun for another 2 days till well-blended and tender.
Preserve in airtight jar.
