Gajar Gobi Shalgam-With Garlic, 200 gms

This is one of the most popular quintessential Punjabi winter pickles. We were lucky to get our hands on this heirloom recipe handed down generations by a dear friend's Biji, Grandmother.  Season's best Carrot, Cauliflower & Turnips are fermented in Pink Himalayan Rock Salt, Cold pressed Mustard oil along with hand pounded mustard seeds and a host of spices. It’s topped with winter jaggery to round off the tart and spices making it crunchy and sweet and tangy Pink Himalayan Salt or Sendha namak is used. Cold Pressed Mustard Oil is used To Taste - Savoury, Tangy & Slightly Sweet  We also have with out Jaggery, Zero-sweet Chose from 200 gm or 400 gm variant 400 gm jar is bigger, different from 200 gm jar