Hot Chilli Turnip Pickle

Wings and Things by Ben Ford and David Turofsky is full of delicious chicken recipes (including plenty of chicken wings and some great chicken burgers). In addition, the book shares lots of great ideas for side dishes, sauces and condiments such as this easy-to-make hot chilli turnip pickle.

Read our full review of Wings and Things for the lowdown on the book, and two more great recipes from Ben and David.

I’m a huge fan of pickles, but have never thought to pickle turnip before, even though root vegetables are perfect for pickling.

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Hot Chilli Turnips

Ths hot and spicy turnip pickle makes a great condiment for all kinds of dishes. 

Servings 4

Author Ben Ford and David Turofsky

Ingredients

• 6 Tbsp mustard oil
• 3 Tbsp finely chopped fresh root ginger
• 2 Tbsp chopped garlic
• 1½ Tbsp mustard powder
• 1½ Tbsp Kashmiri red chilli powder
• 1½ Tbsp garam masala
• 2 Tbsp salt
• 500 g (1lb 2oz) turnips, peeled and chopped into 5 mm / ¼ inch chunks
• 3 Tbsp malt vinegar

Instructions

• Heat the oil in a non-stick pan and sauté the ginger and garlic, until slightly golden. Add the spices and fry for a few seconds. Add the salt and mix well.
• Add the turnips to the pan, mix well and cook for 3–4 minutes. Remove from the heat, add the vinegar and set aside to cool completely. 
  
• Store for up to a month in the fridge in an airtight container.
  

These would be great alongside many of the chicken wing recipes from the book, and I I think they’d also work well as a condiment for South Asian food too.

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Kavey Eats received a review copy of Wings and Things by Ben Ford and David Turofsky from publisher Quadrille. Book photography is by Dan Jones.