Vegetable Pickles
Winter gobhi-shalgam-gajar achar, stuffed red chillies, garlic and mixed vegetable pickles in mustard or sesame oil for the side of your thali.
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When cauliflower, turnips and carrots flood the winter mandi, Punjabi kitchens cut them into chunks, sun them for a day and set them with jaggery, vinegar and mustard seed. That sweet-sour gobhi-shalgam achar is just one of the vegetable pickles in this section.
Others are sharper. Rajasthani bharwan lal mirch stuffs fat red chillies with a spiced mustard-fennel mix. Garlic pickle is pungent and mellow at once, green chilli pickle is quick and hot, and mixed achar combines carrot, lotus stem, kachri or whatever the region favours, in mustard, sesame or groundnut oil.
Choose by oil and heat first, then flip the jar over. An FSSAI licence, the address of the company that made it, its packed date and how long it stays good should all be printed, along with any vinegar or preservative used.
Keep pieces under the oil, use only a dry spoon and close the lid tightly after every serving.