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Pickled Turnip & Carrot Recipe
A winter special instant recipe that calls for No Oil and has some amazing digestive properties.
Pickled Turnip
Course condiments
Cuisine indian
Prep Time
10 minutes

Cook Time
15 minutes
Servings
servings
Ingredients
Course condiments
Cuisine indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Pickled Turnip
Instructions
  1. Cut vegetables into thick slices and wash it nicely.
  2. Add 1.5 cups of water and the vegetables in a cooker and pressure cook only till 1 whistle.
  3. Turn off the gas and allow the steam to release.
  4. Once the steam is completely released and the lid of the cooker opens easily, transfer the vegetables along with the water in a pan and keep aside.
  5. In a separate pan, dry roast mustard seeds, cumin and fennel along with some fenugreek seeds and crush them partially through a mortar pestle.
  6. Add vinegar , salt and the crushed spices to the cooked turnip and carrot and stir nicely.
  7. Give a gentle boil and switch off the gas.
  8. Allow the pickle to cool down completely and later transfer it in a jar or any container and store in fridge.
Recipe Notes

This is an instant pickle and has a short shelf life so try consuming it withing 2-3 days. You can either make in small batches such that it gets easily finished in time.

Pickled Turnip

If you liked this easy instant recipe then try making at home and share your feedback with me in comments below.

Love : Shaheen

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