Instant Punjabi-style pickle recipe
 Madhur Jaffrey's easy Indian pickle is the perfect accompaniment to an Indian feast, or a great snack alongside some poppadoms! 3 tbsp jaggery (cane sugar), palm sugar or light brown sugar175ml/6fl oz cider vinegar120ml/4fl oz extra virgin olive oil (you can use peanut oil or vegetable oil)1–2 garlic cloves, peeled and crushed1 tsp finely grated fresh ginger400g/14oz small cauliflower florets5 medium carrots, peeled and cut into 5cm/2in pieces225g/9oz baby turnips, peeled and halved2 tsp whole brown mustard seeds, ground2 tsp salt1 tsp chilli powder1½ tsp bright red paprika½ tsp garam masala 3 tbsp jaggery (cane sugar), palm sugar 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/2in pieces 225g/9oz baby turnips, peeled and halved 2 tsp whole brown mustard seeds, ground 2 tsp salt 1 tsp chilli powder 1½ tsp bright red paprika ½ tsp garam masala Method 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, paprika 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. 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. 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. 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. 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, paprika and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices. Reduce the heat to low and add the ground mustard, salt, chilli powder, paprika 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. 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. 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.