Sweet and Sour Winter Pickle Cauliflower+Carrot+Turnip+Dates

Posted by in Pickle

My kitchen garden has given me a generous crop of cauliflowers and carrots.  So I bought a few turnips, opened the box of dates kept in the fridge and made a sweet and sour pickle of them.  Ah bliss!  It is a common pickle made by Punjabi households.  I am sure everyone has a recipe of it.  My mother always added dates.  She loved dates and would sneak them into some recipes with surprisingly pleasant results.  This is one such recipe.

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Sweet and Sour Cauliflower Turnip Carrot & Date Pickle
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2020 calories
407 g
0 g
37 g
57 g
8 g
3022 g
20539 g
130 g
0 g
25 g
Nutrition Facts
Serving Size
3022g
Amount Per Serving
Calories 2020
Calories from Fat 314
% Daily Value *
Total Fat 37g
57%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 16g
Cholesterol 0mg
0%
Sodium 20539mg
856%
Total Carbohydrates 407g
136%
Dietary Fiber 110g
440%
Sugars 130g
Protein 57g
Vitamin A
6701%
Vitamin C
679%
Calcium
130%
Iron
319%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • Cauliflower, carrot, turnip – 2 kg
  2. • Ginger - 200 grams (make a paste )
  3. • Jeera - 4 tsp
  4. • Methi(fenugreek seeds) - 2 tsp
  5. • Fennel seeds or saunf - 2 tbsp
  6. • Mustard seeds- 2 tbsp
  7. • Black pepper - 2 tsp
  8. • Cloves – 6-8
  9. • Cinnamon - 1 large piece or 1 tsp powder
  10. • Hing(asafoetida) – half tsp
  11. • Turmeric powder - 2 tsp
  12. • Elaichi(black cardamom) - 6 to 7(peel then and use the seeds)
  13. • Dates – 10-15
  14. • Red chilli powder – 1 tsp
  15. • Oil - 400 grams ( I used mustard oil)
  16. • Plain salt - 6 tsp
  17. • Black salt - 2 tsp
  18. • Vinegar – 100 grams
  19. • Gur(jaggery) - 600 grams
Instructions
  1. Cut cauliflower into florets and soak them in salt water.
  2. Wash and peel carrots and turnips. Cut them into strips
  3. Drain cauliflower.
  4. Boil water in a large pot. When it comes to a boil, put in all the vegetables, stir a bit and turn the heat off. Cover and let the vegetables sit in the hot water for about a minute or two. The idea is to soften the vegetables a bit. Drain the vegetables and spread them on a cotton cloth to dry. On a sunny day let them dry for about 2-3 hours. I dried them indoors overnight.
  5. Take all the dry spices and roughly grind them. My mother used to pound them in a mortar pestle but I lack the patience.
  6. Grind the ginger and garlic into a paste.
  7. Take a large wok/karhai, heat up the oil till it smokes
  8. Put in the ginger garlic paste and the dry powdered spices
  9. Add the vegetables and stir them until they all get a coating of the oil and spices. Turn off the heat.
  10. In a clean utensil pour in the vinegar and add the jaggery.
  11. Cook it on low flame cook the mixture until all the jaggery is dissolved. Cool and strain
  12. Add the strained vinegar jaggery mix to the vegetables in the wok
  13. Turn on the flame. Add the dates now.
  14. You will notice that the pickle is liquidy. That is because the vegetables give off moisture when vinegar is added. Cook the pickle on low flame until the liquid thickens and the vegetables get the brownish colour of the jaggery. Turn off the flame.
  15. Cool and bottle your pickle.
Notes
  1. They say the pickle can be kept for over six months. Mine has never lasted that long because the family loves it.
beta
calories
2020
fat
37g
protein
57g
carbs
407g
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Desi Paleo http://cooking.ritulalit.com/