Cauliflower, Turnip and Carrot Pickle Recipe

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Cauliflower, Turnip and Carrot Pickle Recipe

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Ingredients:

Serving

1/2 kg turnip (shalgam)
1/2 kg carrot ( gajar)
1/2 kg cauliflower (phool gobi)
1 cup oil ( tel)
2 tsp turmeric ( haldi)
2 tsp red chili peppers (lal mirchi)
6 tsp ground mustard ( rai or sarson)
salt (namak)

Directions:

Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	608.51 Kcal (2548 kJ)
Calories from fat	494.19 Kcal
		% Daily Value*
Total Fat	54.91g	84%
Sodium	293.11mg	12%
Potassium	1053.14mg	22%
Total Carbs	27.41g	9%
Sugars	13.9g	56%
Dietary Fiber	9.22g	37%
Protein	5.4g	11%
Vitamin C	95.3mg	159%
Vitamin A	1.3mg	42%
Iron	0.6mg	3%
Calcium	112.7mg	11%

Amount Per 100 g
Calories	138.65 Kcal (580 kJ)
Calories from fat	112.6 Kcal
		% Daily Value*
Total Fat	12.51g	84%
Sodium	66.79mg	12%
Potassium	239.96mg	22%
Total Carbs	6.25g	9%
Sugars	3.17g	56%
Dietary Fiber	2.1g	37%
Protein	1.23g	11%
Vitamin C	21.7mg	159%
Vitamin A	0.3mg	42%
Iron	0.1mg	3%
Calcium	25.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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