Gobhi gajar shalgam da achar

Ingredients

• 500 g cauliflower florets
• 250 g carrots, cut into sticks
• 250 g turnips, sliced
• 1 cup mustard oil
• 2 tbsp ginger paste and 2 tbsp garlic paste
• 3 tbsp coarsely ground mustard seeds (rai)
• 2 tbsp red chilli powder and 1 tbsp garam masala
• 2 tbsp salt
• ¾ cup jaggery, melted with ¾ cup vinegar

Method

1. Blanch the vegetables in boiling water for 1–2 minutes, drain and spread on a cloth in the sun for 3–4 hours until no moisture is left.
2. Heat the mustard oil until it smokes, cool slightly and fry the ginger and garlic pastes until golden.
3. Turn off the heat and add the ground mustard, chilli, garam masala and salt.
4. Add the dried vegetables and mix well.
5. Pour in the jaggery-vinegar syrup and mix again.
6. Fill into clean, dry glass jars and keep in the sun for 3–4 days, stirring daily with a dry spoon. Store in a cool place.