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| Ingredients: |
 |
Turnips 4
lb
|
|
Cauliflower 2
lb
|
|
Young carrots 2
lb
|
|
Shelled peas 1
lb
|
|
Green ginger 4
oz
|
|
Garlic 4
pods
|
|
Onions ¼
lb
|
|
Jaggery 2
lb
|
|
Chili powder 2
tbsp
|
|
Garam masala 1
tbsp
|
|
Ground mustard seeds 1
tbsp
|
|
Vinegar ¾
pint
|
|
Turmeric powder 1
tsp
|
|
Salt to
taste
|
|
Mustard oil 1
pint
|
|
| Directions:
|
- Slice
turnips into ¼-inch discs. Quarter carrots lengthwise and
cut cauliflower into 2 inch pieces. Boil water in a large
saucepan, add all the vegetables and cook for 5 minutes to
soften. Drain off the water and spread on a clean towel to
dry.
- Wipe
off excess water. Grind garlic, ginger and onions together
to a paste. Heat oil and fry the paste, add remaining spices
and salt and fry till the oil floats to the top. Cool and
add vegetables. Shake the vessel to mix well.
- Put in
a large jar and keep in the sun for 2-3 days till vegetables
turn a little sour. Shake the bottle well every day. Heat
vinegar with jagger and boil.
- Cool
and add to the vegetables. Place jar in the sun for another
2 days till well-blended and tender.
- Preserve in
airtight jar.
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