Cut carrots into thick strips, turnip into cubes, and separate the cauliflower florets. Blanch all the vegetables in water adding half a teaspoon of salt.
Strain and dry it on a muslin cloth under the fan for 3 to 4 hours or in shade.
Grind the mustard seeds coarsely.
Roughly chop onion, ginger, and garlic and grind it to a paste in a grinder, adding a little water.
Heat the mustard oil till smoking hot.
Add the onion-ginger-garlic paste, keep stirring, and transfer the mixture to a large utensil. Let it cool. Add salt, garam masala, red chilli powder, jaggery, black pepper, dried vegetables, mustard seed powder, and vinegar. Mix well, fill the pickle in dry jars, and keep them in the sun for at least 3 to 4 days. Serve!
Best not to.
Stir once or twice for 3 to 4 days when keeping it in the sun. Never use a wet spoon to serve or stir any pickle!
Leave the achar out without refrigeration. Consume quickly if weather is warm.
