Instant Punjabi-style pickle(Veg)
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
Preparation 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.
