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Turnip & Carrot pickle – 200 GM

180.00

Turnip and Indian carrots (red carrots) are both seasonal winter vegetables and hence, this pickle is made only during the season. Svaguna’s turnip & carrot pickle is from our seasonal pickle basket, hence available only for a short duration each year. We recommend to consume the pickle during the season as the fresh pickle is wholesome, crunchier and flavourful. It is best to consume the same during the season as otherwise it needs to be stored in the fridge post which it doesn’t taste the same. Most North Indian homes have some variant of seasonal winter vegetable pickle, we have picked ours from our mom’s kitchen and she from her grandmother’s kitchen.

We pickle the turnip and red carrots with few spices like red chilly powder, natural haldi powder, mustard seeds, mustard oil, etc. Both the mustard oil and mustard seeds take care of the fermentation process, it takes 4 to 5 days for the pickle to be ready.

Winter seasonal vegetable pickle is the part of most meals during the winter season and is one of the easiest and best ways to make grown-ups and kids eat nutritious and healthy vegetables. Turnip & carrot pickle can be had as an accompaniment to meals as a side vegetable with parathas or rotis as it is tangy, crunchy, nutritious and flavourful. One needs to refrigerate it once the souring process is completed or else it continues with the fermentation process.

Ingredients:

  • • Red carrots (Indian carrot)
  • • Turnip
  • • Mustard Seeds
  • • Rock Salt
  • • Red Chilly Powder
  • • Natural Haldi Powder
  • • Mustard Oil

Why Svaguna?

Svaguna’s turnip and carrot pickles are freshly made and mostly on order only with very little mustard oil and some natural spices to enhance the taste. Our pickle is made in North Indian style during the winter months and we recommend to consume within a month itself to get the authentic taste and flavour.

Note:

One must refrigerate the pickle when one wants the fermentation process to stop as otherwise the process will continue.

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