Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Turnips, peeled and cut into thin batons | 360 g | Pungent, Bitter, Sweet · Heating |
 Lemon juice, freshly squeezed | 50 g | Sour · Heating |
 Fennel seeds, toasted and crushed | 7 g | Sweet, Pungent, Bitter · Cooling |
 Mustard oil, warmed and cooled | 18 g | Pungent, Bitter · Heating |
 Rock salt, finely ground | 5 g | Salty · Cooling |
Step-by-Step Preparation
- For Turnip Fennel Quick Pickle, measure 50 g (about 3 tablespoons) of citrus and keep it separate from the vegetables until their surfaces are dry.
- Blanch the turnip batons and spread them until dry. Use a full boil for 60–90 seconds, drain immediately, and spread the pieces in one layer for 5 minutes until their surfaces are dry.
- Coat them with fennel, lemon, mustard oil, and salt. Turn for 30 seconds with the heat off, stopping when every surface is glossy but no dressing pools at the bottom.
- Allow the pickle to stand at room temperature before eating. Cover loosely and stand at room temperature for 15 minutes, then taste one piece and keep the remainder crisp and intact.
- Transfer Turnip Fennel Quick Pickle to the dry jar after its stated rest, close the lid, and refrigerate any unused portion with a clean spoon kept nearby.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Turnip Fennel Quick Pickle is a concentrated accompaniment; use a small portion with a compatible meal Vata: pair it with warm moist food and avoid an oversized raw portion. Pitta: reduce sourness and hot chili where present. Kapha: keep oil and sweetener restrained while favoring pungent aromatics.
USDA Nutrition Facts for Turnip Fennel Quick Pickle
| Nutrient | Per 100g | Per Serving (1 serving (55g)) |
|---|---|---|
| Energy (Calories) | 68 kcal | 37 kcal |
| Protein | 1.1 g | 0.6 g |
| Total Carbohydrates | 7.2 g | 3.9 g |
| Dietary Fiber | 2.4 g | 1.3 g |
| Total Sugars | 3.4 g | 1.9 g |
| Total Fat | 4.4 g | 2.4 g |
| Calcium | 46.8 mg | 25.7 mg |
| Iron | 0.61 mg | 0.34 mg |
| Magnesium | 16.0 mg | 8.8 mg |
| Phosphorus | 31.7 mg | 17.4 mg |
| Potassium | 199 mg | 109 mg |
| Sodium | 497 mg | 273 mg |
| Zinc | 0.29 mg | 0.16 mg |
| Copper | 0.09 mg | 0.05 mg |
| Manganese | 0.22 mg | 0.12 mg |
| Selenium | 0.6 µg | 0.3 µg |
| Vitamin C | 23.5 mg | 12.9 mg |
| Vitamin A (RAE) | 0.2 µg | 0.1 µg |
| Vitamin E | 0.04 mg | 0.02 mg |
| Vitamin K | 0.08 µg | 0.04 µg |
| Thiamin (Vitamin B1) | 0.04 mg | 0.02 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.02 mg |
| Niacin (Vitamin B3) | 0.43 mg | 0.24 mg |
| Vitamin B6 | 0.09 mg | 0.05 mg |
| Folate (DFE) | 13.5 µg | 7.4 µg |
| Choline | 9.7 mg | 5.3 mg |
