Gajar Gobi shalgam ka achaar

First of all wash and cut all the vegetables required for the pickle. Now blanch it separately in boiling water for 3 to 4 minutes

Now drain the vegetables and let it air dry for 4 to 5 hours on a cotton towel.

To make dry masala mix, add fenugreek seeds, mustard seeds, fennel seeds, cumin, kalonji, cloves, cinnamon, black cardamom and dry red chillies to a pan. Dry roast everything on low heat until aromatic. Let it cool down completely and grind it to a coarse powder.

Heat mustard oil in a pan. Add ginger garlic paste to it and saute it until it is pink in colour.

To make jaggery syrup, add jaggery and vinegar in a pot and cook it on medium heat until the jaggery is melted completely.

Add vegetables in a big bowl along with dry masala mix, Kashmiri chilli powder, red chilli powder, turmeric and salt. Now add warm ginger garlic mixture along with the oil. Mix it well.

Lastly add warm jaggery and vinegar mixture to it and give it a good mix.

When it cools down completely store it in an airtight jar. You can keep the jar in sunlight for 2 days or keep it at room temperature for 4 to 5 days to mature.

Khatta meetha gobi gajar shalgam pickle can be served as a side dish with your main meal.