Punjabi Mixed Vegetable Pickle
Ingredients
Ginger, Cinnamon Sticks 1tsp , Fenugreek 1/4 tsp, Big Cardamom 6-7, Oil 3-4 cups , Mustard 1 tsp, Lemon juice from 1 lemon, Red chili powder 2-4 tbs (as per taste) , Turmeric 1 tsp, Mustard 1 tsp, cloves 1 tsp, salt 1.5 tsp, Jaggery the size of small lemon, 1/2- 1 cup each of Crunchy vegetables like cauliflower, carrots, Lotus roots, Horse radish, Garlic
Method
Dry grind Cinnamon sticks, big cardamom, cloves, Fenugreek, Mustard. Heat 1 tbs oil in a pan and add all the ground spices with grated ginger, red chili powder turmeric and salt. When it starts to smoke add garlic and other vegetables and turn to coat all the vegetables with the masala. And cook for 2 minutes Turn off the gas and let it cool to room temperature. Transfer to a jar and add lemon juice and the rest of the oil to immerse the vegetables completely. Keep the jar in sunlight for 2-3 days. Open the jar and add shaved jaggery and mix well. Keep it in the sunlight for 2 more days before storing it away in a dry cold place.
This pickle can be had as an accompaniment for stuffed paratha or naan.
Garlic Pickle
Ingredients
Ginger (grated), Garlic, 1 tsp Cinnamon sticks, 6-7 Big Cardamom, 2-4 tbs (as per taste) Red chili powder, 1 tsp Turmeric Powder, 3-4 cups Oil , 1 tsp Mustard, Lemon juice from 1 lemon , cloves 1 tsp, 1.5 tsp salt.
Method
Dry grind Cinnamon sticks, big cardamom, cloves. Heat 1 tbs oil in a pan and Sputter Mustard and add all the ground spices with red chili powder, Turmeric Powder, Grated ginger and salt. Add Garlic pearls and stir for 3-5 minutes . Remove from heat and let it cool to room temperature. Transfer to a jar and add lemon juice and the rest of the oil to immerse the vegetables completely. Keep the jar in sunlight for 2-3 days.
