2 1/2 kgs Turnips (Shalgam) and Carrots (Gajar) (peeled and scraped)
75 grams Red chili pepper (Lal Mirchi)
120 grams ground Mustard seeds (Rai/Sarson)
15 grams ground white Cumin Seeds (Jeera)
1/2 teaspoon Cinnamon (Dalchini) powder
60 grams dry Dates (Khajoor)
60 grams Tamarind (Imli)
30 grams Ginger (Adrak)
90 grams Onion (Pyaj)
30 grams Garlic (Lasun)
125 grams Salt (Namak)
1 1/2 teaspoons Vinegar (Sirka)
75 grams jaggery
250 ml Mustard Oil (Sarson Ka Tel)

How to make sweet turnip and carrot pickle:

Soak tamarind and dry dates separately each in the cup of water overnight.
Mash and take out pulp from the tamarind.
Cut the dates in long slices and remove the stones.
Heat the oil and fry ground onion, ginger and garlic and in it stir tamarind pulp and long slices of date, round pieces of turnip, 1/8 inch thick, and long pieces of carrots, ground spices, salt, cumin seeds and Red chili pepper and mix well.
Put in a clean jar, keep in the sun for 4 days, and shake it every other day.
Make thick syrup of jaggery with a cup of water and mix into the pickle and again keep in the sun for 6 days shaking it once daily.
Serve after 10 days.