Instant Punjabi-style pickle

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  • 3 tbsp jaggery (cane sugar) or palm sugar (both available from Asian grocers) or light brown sugar
  • 175ml/6fl oz cider vinegar
  • 120ml/4fl oz extra virgin olive oil (you can use mustard oil, peanut oil or vegetable oil)
  • 1-2 garlic cloves, peeled and crushed
  • 1 tsp finely grated fresh ginger
  • 400g/14oz small cauliflower florets
  • 5 medium carrots, peeled and cut into 5cm/2½in pieces
  • 225g/9oz baby turnips, peeled and halved
  • 2 tsp whole brown mustard seeds, ground in a clean coffee grinder
  • 2 tsp salt
  • a mixture of 1 tsp chilli powder and 1½ tsp bright red paprika
  • ½ tsp garam masala