Shalgam Ka Achaar
Turnip pickle with mustard and red chilli. Tangy winter pickle popular in rural Punjab.
People also search this as shalgam achar, turnip pickle, shalgam ka achar.
Ingredients
- Mustard Oil — 100 g
- yellow mustard seeds — 25 g
- Ginger — 20 g
- Jaggery — 60 g
- Vinegar (White) — 40 g
- Red Chilli Powder (Lal Mirch) — 12 g
- Turnip — 500 g
- Garlic — 20 g
- Turmeric Powder — 4 g
- garam masala powder — 4 g
- salt — 22 g
Method
- Peel turnips and cut into thin slices.
- Drop slices in boiling water for 2 minutes. Drain.
- Spread on a cloth and dry in the sun for 4 hours.
- Coarsely grind the mustard seeds.
- Heat mustard oil till it smokes, then cool. Fry ginger-garlic paste lightly.
- Melt jaggery in vinegar on low flame.
- Mix turnips with spices, salt, oil and jaggery-vinegar.
- Fill in a clean dry jar. Keep in the sun 4–5 days, shaking daily.
Common questions
- How many calories in one plate of Shalgam Ka Achaar?
- 124 kcal per plate.
- How much cooking time?
- 15 min.