Instant Punjabi-style pickle

1. 1

   Combine the sugar and vinegar in a small pan set over a low heat, stirring occasionally. Heat until the sugar has dissolved, then turn off the heat.

2. 2

   Pour the oil into a large pan set over a medium heat. When the oil is hot, add the garlic and ginger and stir for 30 seconds.

3. 3

   Add the cauliflower, carrots and turnips to the pan. Stir and cook for about a minute or until the vegetables are coated with oil and still fairly crisp.

4. 4

   Reduce the heat to low and add the ground mustard, salt, chilli powder, paprika and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices.

5. 5

   Pour in the palm sugar-vinegar mixture and stir. Take off the heat and allow the pickle to cool.

6. 6

   Spoon the finished pickle into one or two clean jars, with its juices, then refrigerate. The pickle may be eaten immediately but will keep in the fridge for 3-4 weeks.

1 serving ≈ 30 g

Nutrition values are estimates. - means data is unavailable.