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Relish winter-special delicacies with a yummy chatpata pickle made with carrot, radish, and turnip.
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• Start the process of making the pickle by dry roasting cumin, yellow mustard seeds, black mustard seeds, fenugreek, fennel seeds, coriander seeds, and some pickle masala.
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• Once you are done roasting on low flame, keep the spices aside and let the mix cool down. Next, take a blender and blend to form powder. • Then add some oil to a kadhai and let it get heated up. Once it turns hot, turn off the gas and let the oil cool down a bit.
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• It's time to cook everything. Add black cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and aesofetida, and cook for a few minutes. • Now it's time to add the veggies. Add carrot, turnip, radish, ginger, and garlic, and fry in oil on low heat.
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• Next add salt, sugar, red chilli powder, and turmeric powder and cook for some time. • Once everything is cooked well, turn off the flame and let the veggies cool down.
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• In the last step, add vinegar, give the cooked veggies a nice mix, and store in an airtight container.
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Ditch store-bought pickles and make this winter-special pickle at home.
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