Madhur Jaffrey’s Punjabi-Style Pickles Recipe
Written by MasterClass
Last updated: Sep 17, 2024 • 2 min read
Indian pickles are often cured in the sun, on a windowsill or even outdoors, and require a bit of patience. But the wait is worth it. This recipe uses brown sugar, mustard seeds, and mustard oil to transform carrots, turnips, and cauliflower into a versatile sweet-and-sour condiment that can be served with any meal.
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What Are Punjabi-Style Pickles?
Punjabi-style pickles, or North Indian–style achar/achaar, are a broad category of fruits and vegetables pickled in a mixture of mustard oil and spices, while South Indian pickles are more likely to include sesame oil. Most Indian pickles have a consistency close to a rough chutney, with large chunks of the featured ingredients smothered in a tangy, spicy oil, stained brilliant yellow from the inclusion of ground turmeric (haldi). As a condiment, the sweet-and-sour notes of achar suit most Indian dishes, eaten with everything from stuffed parathas and plain rotis to sandwiches and eggs.
Raw mango pickle (aam ka achar) lemon or lime pickle (nimbu achar), garlic pickle (lahsun ka achar), and carrot pickle (gajar ka achar) are among the best-known and most beloved pickles, and individual recipes vary greatly in terms of which spices are included. Some may emphasize red chili powder, while others also include asafetida (hing), fenugreek (methi), whole cumin, fennel seeds, and nigella seeds.
Madhur Jaffrey’s Punjabi-Style Sweet-and-Sour Mixed Vegetable Pickle Recipe
makes
1½ quartsprep time
15 mintotal time
20 mincook time
5 minIngredients
- 1
First, blanch the vegetables. Heat a large pot of water over medium-high heat. Once it’s boiling, add the carrots, turnips, and cauliflower, and allow the pot to come to a boil once more. Remove it from the heat, and drain. Arrange the vegetables in a single layer on a large plate or sheet tray to cool.
- 2
In a small skillet, warm the mustard oil over medium heat until wisps of smoke can be seen coming off the surface. Remove the skillet from the heat, and allow it to come to room temperature.
- 3
Combine the brown sugar and vinegar in a large bowl, and stir to dissolve. Using a clean coffee grinder or spice grinder, grind the mustard seeds to a fine powder and add them to the bowl, along with the garlic, ginger, cayenne pepper, and salt.
- 4
Add the blanched vegetables to the spice mixture, and toss to coat. Transfer to a clean, wide-mouthed, 1½-quart glass jar with a noncorrosive lid. Top with the mustard oil, and seal. Give the jar a few good shakes to evenly disperse the oil.
- 5
Place the pickle jar in a sunny place for 10–15 days. (If you’re using a spot outdoors, remember to bring the jar inside at night.) Shake the jar once or twice a day. Once the pickles are mature, keep them in the refrigerator between uses—they’ll last for several months.
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