Forget Mango And Lemon: Try This Spicy And Tangy Turnip Pickle Recipe At Home This Winter

With the arrival of winter, fresh, pink, and juicy turnips start appearing in markets. Often, people hesitate to eat plain turnip dishes, but if you skip the old mango or lemon pickle and make a spicy turnip pickle infused with mustard and fennel seeds, it will double the flavor of your meals. This pickle not only enhances the taste of your food but also keeps your digestive system healthy during the chilly winter months.

Ingredients Required For Turnip Pickle

To prepare this delicious pickle, you will need the following ingredients:

• 500g fresh turnips (peeled and cut into long, thin pieces)
• 1/2 cup mustard oil (heated until smoking point and then cooled)
• 2 tbsp yellow or black mustard seeds (coarsely ground)
• 1 tbsp yellow mustard seeds (coarsely ground)
• 1 tbsp fennel seeds (coarsely ground)
• 1/2 tsp fenugreek seeds (coarsely ground)
• 1 tbsp red chilli powder (or Kashmiri red chilli)
• 1 inch ginger and 4-5 green chillies (cut into long pieces)
• Salt to taste and 1 tbsp vinegar (optional, to increase shelf life)

Step-by-Step Easy Recipe

Step 1: First, blanch the cut turnips in boiling water for just 2-3 minutes. Strain them and spread them on a cotton cloth to dry completely under the sun or fan for 1-2 hours (ensure there is no moisture left).

Step 2: In a bowl, mix coarsely ground mustard seeds, fennel seeds, fenugreek seeds, asafoetida, turmeric, red chilli powder, and salt together.

Step 3: Combine the dried turnip pieces with chopped ginger, green chillies, and the prepared spice mix.

Step 4: Pour lukewarm mustard oil over everything and mix thoroughly so that the turnips are well-coated with the spices.

Step 5: Fill the pickle into a clean, dry glass jar. Keeping it in the sun for 2-3 days will allow the tangy flavors to infuse properly. Your delicious turnip pickle is ready to serve!