Indian
Indian - Chutneys and Sides
Mixed Veg Pickle
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 cups cauliflower florets
- • 1 cup carrot batons
- • 1 cup turnip batons
- • 2 tbsp salt
- • 2 tbsp mustard powder
- • 1 tbsp red chili powder
- • 1/2 tsp turmeric powder
- • 1/2 tsp asafoetida
- • 3/4 cup mustard oil
Preparation Steps
1
Phase 1
Cut the cauliflower, carrots, and turnips into bite-sized pieces and dry them thoroughly so no moisture remains.
2
Phase 2
Toss the vegetables with the salt and turmeric and leave them for 6-8 hours, then drain off any released water.
3
Phase 3
Mix the mustard powder, red chili powder, and asafoetida into the cured vegetables until evenly coated.
4
Phase 4
Heat the mustard oil until it smokes, then cool it slightly so it does not burn the spices.
5
Phase 5
Pack the vegetables into a sterilized jar and pour the warm oil over them until fully covered.
6
Phase 6
Rest the pickle for 4-5 days in the sun before serving, shaking the jar daily.