This wonderful  pickle recipe and pic has been sent to me by Mr. Harkirat Oberoi of Gastrnomique L´Affaire . Thank you soo much Harkirat 🙂

Boiled about 2 litres of water and blanched about a KILO each of cauliflower florets, carrot batons and 500 grams of turnip – halved and sliced for a little over a minute and removed to a large towel to dry it completely. Left it to be absolutely dry for about an hour.

Meanwhile prepared the pickle spice blend :
1 black cardamom, a stick of cinnamon, 3 gms saunf(fennel seeds) 3 gms Kalonji (black onion seeds or nigella seeds), 40 gms black mustard seeds (rai), 20 gms methare(fenugreek seeds) 20 gms pepper corns, 20 gms cumin, 3 cloves, a tsp of turmeric, 4 heaped tbsps of red chilli powder – make a coarse dry powder in a mixer – grinder.

Heat a large heavy wok with about 300 mls of mustard oil, to smoke, cooled it and added 50 grams finely grated ginger and about 80 grams well crushed garlic, saute for a minute or so, added the spice blend and 250 grams of shaved jaggery (gurrh).
Cook it on low flame for 1-2 minutes, added a laddle full of salt and about 2 laddles of vinegar, stir well and cook for a minute and as it comes to a boil, add in the veggies and mix them around for a couple of minutes, and remove from fire to cool.

When absolutely cool, fill sterlised bottles and keep them airtight for atleast 2 days of 5-6 hour Sunning, and then enjoy !! You may also go at it right away, who has the patience nowadays to wait for indulgences.

For Jain recipe just omit the ginger and garlic


This entry was posted in Everything Vegetarian, Gluten Free, Healthy Options, Pickles, Spices, Vegan and tagged , , , . Bookmark the permalink.


  1. Esta salmuera tiene que estar rica. Y de paso comes verdura.
    Muy especiada, verdad?.

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