PREPARATION

1. Take a deep pan, add 300 milliliters sugarcane vinegar, 370 grams jaggery and stir continuously until the jaggery is fully dissolved.

2. Bring it to a boil.

3. Remove it from heat.

4. Heat 50 milliliters oil in a heavy skillet, add 2 teaspoons carom seeds, 1 tablespoon mustard seeds, 2 teaspoons ginger and stir for 1 - 2 minutes.

5. Then, add 800 grams garlic and mix it well.

6. Add 2 teaspoons salt, 2 teaspoons black salt, 2 teaspoons red chili, 2 teaspoons cumin powder, 2 teaspoons coriander power, 2 teaspoons garam masala and mix it well.

7. Now, add the prepared sauce in it and mix it well.

8. Bring it to a boil.

9. Remove it from heat and allow it to cool.

10. Serve or store in an airtight container.

Mix Veg Pickle

Servings - 5 - 7

INGREDIENTS

Cauliflower - 900 grams

Turnip - 490 grams

Carrots - 480 grams

Sugarcane vinegar - 300 milliliters

Jaggery - 370 grams

Oil - 50 milliliters

Carom seeds - 2 teaspoons

Garlic - 2 tablespoons

Ginger - 2 tablespoons

Salt - 2 teaspoons

Black salt - 2 teaspoons

Red chili - 2 teaspoons

Coriander powder - 2 teaspoons

Garam masala - 2 teaspoons