Instant Punjabi-style pickle
Method
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Combine the sugar and vinegar in a small pan set over a low heat, stirring occasionally. Heat until the sugar has dissolved, then turn off the heat.
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Pour the oil into a large pan set over a medium heat. When the oil is hot, add the garlic and ginger and stir for 30 seconds.
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Add the cauliflower, carrots and turnips to the pan. Stir and cook for about a minute or until the vegetables are coated with oil and still fairly crisp.
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Reduce the heat to low and add the ground mustard, salt, chilli powder and paprika mixture and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices.
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Pour in the palm sugar-vinegar mixture and stir. Take off the heat and allow the pickle to cool.
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Spoon the finished pickle into one or two clean jars, with its juices, then refrigerate. The pickle may be eaten immediately but will keep in the fridge for 3-4 weeks.
Ingredients
- 3 tbsp jaggery (cane sugar) or palm sugar (both available from Asian grocers) or light brown sugar
- 175ml/6fl oz cider vinegar
- 120ml/4fl oz extra virgin olive oil (you can use mustard oil, peanut oil or vegetable oil)
- 1-2 garlic cloves, peeled and crushed
- 1 tsp finely grated fresh ginger
- 400g/14oz small cauliflower florets
- 5 medium carrots, peeled and cut into 5cm/2½in pieces
- 225g/9oz baby turnips, peeled and halved
- 2 tsp whole brown mustard seeds, ground in a clean coffee grinder
- 2 tsp salt
- a mixture of 1 tsp chilli powder and 1½ tsp bright red paprika
- ½ tsp garam masala
Shopping List
Instant Punjabi-style pickle
Fruit and vegetables
Cooking ingredients