Instant Punjabi style pickle
Ingredients
- 3 tbsp jaggery (cane sugar), palm sugar or light brown sugar
- 175ml/6fl oz cider vinegar
- 120ml/4fl oz extra virgin olive oil (you can use peanut oil or vegetable oil)
- 1–2 garlic cloves, peeled and crushed
- 1 tsp finely grated fresh ginger
- 400g/14oz small cauliflower florets
- 5 medium carrots, peeled and cut into 5cm/2in pieces
- 225g/9oz baby turnips, peeled and halved
- 2 tsp whole brown mustard seeds, ground
- 2 tsp salt
- 1 tsp chilli powder
- 1½ tsp bright red paprika
- ½ tsp garam masala
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