Traditional Punjabi Style Turnip Pickle | North Indian Turnip Pickle | Turnip Pickle | Turnip Carrot Pickle | Himachal's Famous Turnip Pickle | Shalgam Ka Achar |

 

Traditional Punjabi Style Turnip Pickle | North Indian Turnip Pickle | Turnip Pickle | Turnip Carrot Pickle | Himachal's Famous Turnip Pickle | Shalgam Ka Achar |  Here is a traditional recipe for turnip pickle, prepared in the North Indian/Punjabi style:

Ingredients:

500g Turnips, peeled and cut into small pieces

2 medium-sized Carrots, peeled and cut into long strips (Optional, for color and crunch)

10–12 Green chilies, split lengthwise (Optional, for heat)

1 tbsp Salt (for blanching)

1 tbsp Mustard seeds (Rai)

1 tbsp Fennel seeds (Saunf)

1 tbsp Fenugreek seeds (Methi)

1 tsp Nigella seeds (Kalonji)

1 tsp Cumin seeds (Jeera)

1/2 tsp Turmeric powder

1–2 tsp Red chili powder (to taste)

1 tbsp Coriander powder

1 tsp Black salt

2 tbsp Jaggery or Sugar (Optional, for a sweet note)

1 tbsp Amchur (Dry mango powder) or juice of 1 Lemon

1/2 cup Mustard oil (or as required)

1/2 tsp Asafoetida (Hing)

2–3 tbsp Vinegar

Homemade Turnip Carrot Pickle Recipe

Instructions:

Prepare the Vegetables:

Peel the turnips and carrots and cut them into pieces.

Bring 1 liter of water to a boil with 1 tablespoon of salt added to it. Add the turnip and carrot pieces to this water; blanch them for 3–4 minutes until they become slightly tender (but not completely soft/mushy). Drain the water, spread the pieces out on a cloth, and let them air-dry for 1–2 hours to ensure all moisture evaporates.

Prepare the Green Chilies:

Wash, dry, and slit the green chilies lengthwise (Optional). 

Roast and Grind the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and nigella seeds (kalonji) for 1–2 minutes until they become aromatic.

Once cooled, coarsely grind or crush them.

Combine the Spices:

In a large mixing bowl, combine the ground spices with turmeric powder, red chili powder, coriander powder, black salt, dry mango powder (amchur), and (if using) jaggery or sugar.

Mix the Vegetables and Spices:

Add the dried turnips, carrots, and green chilies to the bowl. Mix everything thoroughly to ensure the spices coat the vegetables evenly.

Temper the Pickle:

Heat the mustard oil until it begins to smoke, then let it cool down slightly. Add the asafoetida (hing).

Pour the tempered oil over the mixture of vegetables and spices. Add the vinegar and mix well.

Allow the Pickle to Mature:

Transfer the mixture into a clean, dry glass jar. Gently press it down.

Allow the pickle to mature at room temperature for 3–5 days; shake the jar daily to mix the contents. For the best flavor, let it sit for a full week.

Storage:

Store in a cool, dry place, or keep it in the refrigerator to maintain freshness for a longer period. Always use a dry spoon when handling the pickle.

Serving Suggestions:

Enjoy this turnip pickle with parathas, theplas, dal-chawal (lentils and rice), or any Indian meal!

If you would like to learn the Himachali-style or "instant" version of this pickle, please let me know!