Winter pickles with traditional Indian cooking Netaji Cold Pressed Mustard Oil

Winter pickles with traditional Indian cooking Netaji Cold Pressed Mustard Oil

Why Mustard Oil?

• Natural Preservative: Keeps the pickle fresh for months without refrigeration.

• Strong Aroma: Adds that pungent, authentic North Indian flavor.

• Cold-Pressed Goodness: Retains nutrients, antioxidants, and deep mustard essence.

1. Gobi-Gajar-Shalgam (Cauliflower, Carrot & Turnip) Pickle

A classic Punjabi-style winter pickle!

Ingredients:

• 250 g cauliflower florets

• 250 g carrots (cut into sticks)

• 250 g turnips (cubed)

• 1 cup Netaji Cold Pressed Mustard Oil

• 2 tbsp mustard seeds (rai), coarsely crushed

• 1 tbsp fennel seeds (saunf), crushed

• 1 tbsp fenugreek seeds (methi dana), roasted

• 1 tsp nigella seeds (kalonji)

• 2 tsp turmeric (haldi)

• 2 tsp red chilli powder

• 2 tbsp salt (adjust to taste)

• ½ cup vinegar

• ½ cup grated jaggery (gur)

Method:

1. Blanch & dry veggies:
   Boil vegetables for 2–3 minutes, drain, and spread on a cloth to dry completely (no moisture).

2. Make spice mix:
   Mix all seeds, salt, turmeric, and chilli powder in a bowl.

3. Heat the oil:
   Heat Netaji Cold Pressed Mustard Oil till it starts to smoke lightly; let it cool slightly.

4. Mix everything:
   Add the oil (save some for topping), spices, vinegar, and jaggery to the vegetables.

5. Sun-mature the pickle:
   Store in a glass jar, pour remaining oil on top, and keep in sunlight for 5–7 days — shake daily.

2. Nimbu Mirch (Lemon & Green Chilli) Pickle

Bright, tangy, and perfect for winter digestion.

Key Tip: Use Netaji Cold Pressed Mustard Oil for a sharp, earthy balance to the citrus.
Mix sliced lemons, slit green chillies, salt, turmeric, red chilli powder, and warm mustard oil. Let it sit in the sun for 10–15 days.

3. Mixed Vegetable Pickle

Add cauliflower, carrots, turnips, peas, and radish — all tossed with Netaji mustard oil and spice mix. Sun-cure it for a week for that full-bodied, homemade flavor.