Name: Panjabi Mix veg. sweet and sour pickle recipe by Pallavi Nayyar at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Ingredients: Cauliflower 1 kg.; Carrots 1 kg; Turnip 250 gm; Raddish 2 big; Green chillies 125 gm; Onion 2 chopped; Ginger 250 gms cut into long pieces; Garlic 4 tablespoon chopped; Cumin seeds 4 tablespoon; Mustard seeds(rai) red 50 gms ( powder); Aniseed 4 tablespoon; Nigella seeds 4 tablespoon ( kalonji); Cloves 8 pieces; Black pepper powder 2 teaspoon; Red chili powder 4 tablespoon; Salt 8 tablespoon or to taste; Garam masala 2 tablespoon; Vinegar 80 ml; Jaggery 1/2 kg grated; Rock salt 1 tablespoon; Mustard oil 100 ml

ABOUT Panjabi Mix veg. sweet and sour pickle RECIPE

It is very yummy pickle which gives the benefits of vegetables. You can eat it in breakfast, lunch and dinner. Even you can carry it in tiffin and also carry it in traveling. Its taste is awesome. This pickle spice up your taste buds. This is my mom- in- law 's receipe.

Ingredients Serving: 10

Cauliflower 1 kg.
Carrots 1 kg
Turnip 250 gm
Raddish 2 big
Green chillies 125 gm
Onion 2 chopped
Ginger 250 gms cut into long pieces
Garlic 4 tablespoon chopped
Cumin seeds 4 tablespoon
Mustard seeds(rai) red 50 gms ( powder)
Aniseed 4 tablespoon
Nigella seeds 4 tablespoon ( kalonji)
Cloves 8 pieces
Black pepper powder 2 teaspoon
Red chili powder 4 tablespoon
Salt 8 tablespoon or to taste
Garam masala 2 tablespoon
Vinegar 80 ml
Jaggery 1/2 kg grated
Rock salt 1 tablespoon
Mustard oil 100 ml

Instructions

Chopped all the vegetables into medium slices and wash properly.
And put these on a cloth and dry in sun till they are dry. Or for 2 days.
When after 2 days veggies becomes dry. Chop ginger and garlic and dry.
Now take everything near you and heat oil in a wok.
Mustard powder is the main ingredient which gives it tanginess and makes it digestive.
First add garlic and onion to hot oil and roast till it becomes golden now add ginger slices and cook for 2 minutes.
Now add all the dry masala mixture. And stir constantly. For 3 minutes.
Add green chillies and cook for 2 minutes. Add jaggery and stir constantly till it becomes melted.
Now add dry veggies to it and mix well. Cook for 10 mintues.
When veggies stop realising water and Mixture becomes thick. Then remove it from flame. And add vinegar to it.
Let it cool for 4 to 5 hours and after this transfer it to a dry airtight container.
After 3 days your pickle is ready. Mustard leaves it's taste.

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