Cut and clean cauliflower florets, turnips and carrots into big batons. Blanch them in hot water for about 5 minutes. Strain and dry on a muslin cloth under fan for about 2-3 hours till the veggies are dry.

To prepare the pickle, heat oil in a big pan. Add in the chopped ginger and garlic and cook for about 3-4 minutes. Now add the mustard seeds powder, fennel powder, fenugreek seeds powder, garam masala powder, asafetida, chilli powder, Kashmiri chilli powder, turmeric powder and salt and cook for 2 minutes. Turn off the heat.

Now add vinegar to grated jaggery and mix well till you get a slurry and the jaggery has dissolved. Add this mix to the hot spice mix and stir well till everything is well mixed.

Add the blanched vegetables and mix well. Let the pickle cool down and bottle into clean jars. You can keep it outside and consume right away or after 2-3 days.

If you want to store it for more than a few days, you can keep it in the refrigerator so that it does not spoil.

Your khatta meetha gobhi shalgam gajar ka achaar is ready to consume. Have it with your meals.