Instant Punjabi-Style Pickle (Gobi, Shaljum, Gajar Achar)- INDIA

Served with olives

This is a sweet and sour pickle very much like the Western piccalili. Western Piccalili and chow- chow are based one the pickles and chutneys of India. This pickles also very good with turkey and ham and I will make this for part of the Christmas meal.

Makes 3 1/2 cups

3 tablespoons well-crumbled jaggery* or light brown sugar
3/4 cup cider vinegar
1/2 cup mustard oil, extra-virgin olive oil, peanut, or corn oil
1 teaspoon peeled garlic, crushed to a pulp
1 teaspoon peeled and finely grated fresh ginger
4 cups delicate cauliflower florets
5 medium carrots, cut into 2 x 1/2-inch pieces
1 3/4 cups small turnips (about 3) peeled, quarted, and cut into 1/2 inch-thick slices
2 teaspoons salt
2 teaspoons whole brown-mustard seeds, ground in a clean coffee grinder
A mixture of 3/4 teaspoon cayenne pepper and 1 1/4 teaspoon bright red paprika
1/2 teaspoon gram masala

Combine the jaggery and vinegar in a small pan and set over low heat until the jaggery has dissovled. Remove from the heat.

Pour the oil into a large pan and set over medium heat. When the oil is hot, add the garlic and ginger. Stir for 30 seconds, then put in the cauiflower, carrots, land turnips. Stir and cook for 1 minute, or until the vegetables are coated with oil and still fairly crisp. Reduce the heat to low and add the salt, mustard seeds, cayenne, and paprika mixture, and garam masala. Stir to mix. Add the jaggery-vinegar mixture and stir. Take off the heat and allow to cool. Put in a clean jar an refrigerate. This pickle may be eaten immediately but will also keep for 3 to 4 weeks.


*jaggery-a boiled down and solidified forn of sugarcane juice.
Source: Madhur Jaffery