We used to eat this pickle in winters. If there is no curry or anything you can eat bread or roti with it…tasty and pungent aroma of mustard seeds makes your mouth watery every time you open the container.
Ingredients:
Carrots,radish,turnip (cut into long pieces)-1 cup each
Cauliflower florets-1cup
Brown mustard powder-3tbsp
Turmeric powder-2tsp
Red chilly powder-2tbsp
Salt to taste
Mustard oil-2 tbsp
Method:
Dry all the vegetables in sunlight or under fan for 8 hours.
In a large bowl mix all spices along with dry vegetables.Mix thoroughly so that all spices stick to the vegetables.
Put these vegetables in a glass container and cover the lid.
Next day heat mustard oil in a pan ,cool it and add to the pickled vegetables and close the lid.
Put the container in sunlight for 7-10 days.Don’t forget to shake it regularly.
Ready to eat and can be used for one month.