Shalgam Ka Achaar
Ingredients
Quantity: 1.5 kgs. (Appx.)
- 1 kg. turnips (shalgam)
- 50 gms. mustard (rai)
- 25 gms. nigella (kalaunji)
- 25 gms. red chilli (ial mirch) ground
- 25 gms. black pepper (kali mirch) whole
- 25 gms. cumin seeds (jeera)
- 100 gms. sugar ground
- 125 gms. Oil
- 50 gms. salt
- 25 gms. fenugreek seeds (methidana)
Method
Wash shalgams and chop them lengthwise. Keep it under the Sun for a little.
Coursely grind rai and methi. Mix together with other masalas and keep aside.
Heat oil to the maximum and keep aside to cool.
Put shalgam pieces in a martban. Add all the masalas and sugar.
When cooled, add oil. Shake and toss the martban to mix all the ingredients well. Do it everyday.
Use this pickle after 8-10 days.