How to make Oil free Shalgam ka achaar, Recipe of Indian turnip pickle, Shalgam mustard pickle, Pickled Turnip in mustard sauce, No oil quick and delicious shalgam pickle recipe, Quick Turnip Pickle
I'm back with one more easy, oil free, water based recipe of pickle which is made with turnips, mustard and vinegar. Sharing super quick, easy and super cool recipe of turnip pickle with step by step pictures.
Shalgam mustard pickle is one of the easiest and tastiest pickle recipe. Trust me, you can't find easier than this recipe. It's so awesome, you will simply love this pickle recipe once you'll give a try.
This same pickle preparation can also be used for onions and carrots. This is an oil free pickle recipe prepared mainly in this winter season. The star ingredient in this pickle is mustard powder. The USP of this pickle is that it is beneficial for digestion.
Let's get started
☑ Recipe details
- Prep time 5-7 min
- Cook time 10-12 min
- Cuisine Indian
- Type Pickles
☑ Ingredients required
- 300 grams shalgam
- 3tsp mustard powder
- 1tsp red chilli powder
- 1tsp turmeric powder
- ⅛tsp asafoetida powder (hing)
- 1tbsp vinegar
- Salt to taste
- 300 ml boiled and cool down water.
♨ Step 1 Mise en place
✅Turnips - Washed - Peeled - Cut into medium size blocks and then pressure cook with enough water and allow 2-3 whistles.
✅Split Mustard seeds - ground it or use mustard powder
✅Water - boiled and allow it to cool down.
✅Pickle bottles - sterilized
♨Step 2 Pickle Preparation
♦ Take a sterilized glass bottle or ceramic jar, add turnip cubes, mustard powder, asafoetida powder, chilly powder, turmeric powder and salt to taste.
♦ Pour the boiled, but cool down water and see to it that it should cover the shalgam nicely. Finally, add vinegar. Cover the jar and shake it well.
♦ Keep this jar in sunlight or a warm place for two to three days and allow it to mature and shake this bottle every day. It will be ready to use within 5-6 days.
This pickle has a short shelf life, so prepare this in small quantity, store this pickle in a cool place and the best is consumed within 3-4 weeks time.