Ingredients:
1/2 kg Turnips (Shalgam)
1/2 kg Carrots (Gajar)
1/2 kg Cauliflower (Phool gobi)
1 cup Oil (Tel)
2 teaspoons Turmeric (Haldi)
2 teaspoons Red chili pepper (Lal Mirchi)
6 tsps ground Mustard seeds (Rai/Sarson)
Salt (Namak) to taste

Method:
Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days. This pickle can be kept for 2 weeks.

ARBI PICKLE RECIPE
(Arbi / Colocassia or Seppankizhangu is a starchy tuber similar to potato)

Ingredients:
1/2 kg arbi
2 teaspoons ground methi seeds
4 1/2 teaspoons ground spices
4 teaspoons ground aniseed
3 teaspoons Red chili pepper (Lal Mirchi)
4 teaspoons Salt (Namak)
1 1/2 cups Vinegar (Sirka)
juice of 2 Lemons (Nimbu)
1 1/2 cups Mustard Oil (Sarson Ka Tel)
1/4 teaspoon nutmeg
1 small piece mace

Method:
Boil the arbi in salted water until nearly tender.
Drain and cool.
Peel and press a little.
Fry the arbi in hot oil until brown. Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice.
Grated nutmeg, mace and cook till it leaves its oil.
Cool and put in an airtight jar. Serve after two days.
This pickle can be kept for 2 weeks  in summer and two months in winter.

(AMLA PICKLE RECIPE )

Ingredients:
1/2 kg Amla
125 gms Green Chillies (slit)
125 gms Oil
50 gms Salt
1/2 tsp Jeera
1/2 tsp Mustard seeds
2 tblsp roasted & powdered Sesame seeds
1 small Lemon

Method:
Wash and dry Gooseberries and keep aside.
Heat oil in a pan and fry green chillies for 2 minutes.
Remove the chillies from the pan Add jeera/cumin and mustard seeds.
Then add gooseberries and fry for few minutes.
Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.
Turn the flame to medium and stir regularly.