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Gajar Gobi Shaljam ka Achar

Ingredients

 1 Kg Carrots ( red winter carrots) - cut into long 1 inch pieces.
1 Kg cauliflower - separated into florets 
1/2 kg turnips - cubed 
1/2 liter Mustard Oil 
30 gms Rai
30 gms Chilli powder
3 tablespoon salt ( or to taste)
1 tsp Haldi
1 Small Cup Vinegar
400 gms of Jaggery 
5 Number Onions
25 gms ginger
1 whole peeled garlic pod

 Method

 Previous day ( evening)

 1. Wash and dry all the vegetables on a cloth.
2. Heat the 500 ml mustard oil and cool.
3. Soak the jaggery in vinegar and keep aside.

 Next day

 1. Make the ginger garlic paste and keep aside.
2. Grind Onions into a paste in a mixer grinder.
3. Take two ladles of the cooled oil and stir fry vegetables in a kadhai. Ensure you do not cook the vegetables. They should be kacha kacha.
4. Add 2 more ladles of oil and cook the onions and ginger garlic paste, till golden. Keep it aside to cool.
5. Once the vegetables and onion garlic ginger paste has cooled down, mix the paste with the vegetables.
6. Mix the dry spices and salt and coat all the vegetables.
7. Add the vinegar and jaggery mixture to the vegetables.
8. Add remaining of the oil to the vegetables and mix well.
9. Keep the bottle cover aside. Close the lid the next day only. 

 Note - This pickle is made in winter.

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