Ingredients

• 3 tbsp jaggery (cane sugar) or palm sugar (both available from Asian grocers) or light brown sugar
• 175ml/6fl oz cider vinegar
• 120ml/4fl oz extra virgin olive oil (you can use peanut oil or vegetable oil)
• 1-2 garlic cloves
• peeled and crushed
• 1 tsp finely grated fresh ginger
• 400g/14oz small cauliflower florets
• 5 medium carrots
• peeled and cut into 5cm/2½in pieces
• 225g/9oz baby turnips
• peeled and halved
• 2 tsp whole brown mustard seeds
• ground in a clean coffee grinder
• 2 tsp salt
• a mixture of 1 tsp chilli powder and 1½ tsp bright red paprika
• ½ tsp garam masala

Directions

• Combine the sugar and vinegar in a small pan set over a low heat
• stirring occasionally. Heat until the sugar has dissolved
• then turn off the heat.
• Pour the oil into a large pan set over a medium heat. When the oil is hot
• add the garlic and ginger and stir for 30 seconds.
• Add the cauliflower
• carrots and turnips to the pan. Stir and cook for about a minute or until the vegetables are coated with oil and still fairly crisp.
• Reduce the heat to low and add the ground mustard
• salt
• chilli powder and paprika mixture and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices.
• Pour in the palm sugar-vinegar mixture and stir. Take off the heat and allow the pickle to cool.
• Spoon the finished pickle into one or two clean jars
• with its juices
• then refrigerate. The pickle may be eaten immediately but will keep in the fridge for 3-4 weeks.