Gajar Gobhi Shalgam Achar Recipe

Gajar Gobhi Shalgam Achar Recipe +Video | How to make Carrot Cauliflower and Turnip Pickle (Indian Style) | Punjabi Style Gobhi Gajar Shalgam Ka Khatta Meetha Achar

Delicious sweet, spicy and a bit tangy pickle recipe from North India with fresh winter vegetables. It is a great accompaniment with your meals (breakfast, lunch or dinner) and can be stored for a couple of months and even an year if stored properly.

Stepwise Video in Recipe Card

About the Recipe

Winter months in India are full of fresh produce of many vegetables. There is an abundant produce of Amla/India Gooseberry, Peas, Green Chickpeas/Choliya, Cauliflower, Turnips, Red Carrots and many more. Green leafy vegetables like Mustard Greens , Spinach, Green Garlic are few of the greens which are exclusively available in winter months. Although now a days we get most of veggies all round the year, but it is always recommended to have the seasonal vegetables for maximum benefits.

This pickle of Gajar Gobhi Shalgam finger licking delicious pickle made with fresh winter produce of Carrots(Gajar), Cauliflower(Gobhi) and Turnips(Shalgam). Most of the families in North India especially in the states of Punjab, Uttar Pradesh, Haryana make this pickle and use for a months.

You can have it as side with dal rice, parathas, chilla or savory crepes or pancakes.

I am sharing my family's recipe here. My Nana(maternal grandfather) used to make a big batch of this pickle every winter. He even used to give a jar to me when I lived in hostel. I had noted down his recipe years back and now sharing it with all of you. Till few years my mom used to make this pickle but now I have started making it myself and share it with friends and family.

Ingredients to make Gajar, Gobhi, Shalgam Achar

Spices along with ginger garlic and jaggery is used give it a sweet and spicy taste.

Vegetables- Red Carrots which are available in Northern India are used in this pickle. You can also use orange carrots incase the red ones are not available in your region.

Use fresh Cauliflower, Carrots, Turnips. You can use all three or skip any if you want.

Ginger and Garlic for more enhanced flavour. You can skip garlic for No Garlic recipe.

Spices- Fennel Seeds, Methi Dana/Fenugreek seeds, Yellow Mustard, Turmeric Powder, Turmeric Powder, Red Chilli Powder, Cinnamon Stick, Cumin Seeds, Cloves, Black Peppercorns, Salt.

Jaggery- As a sweetener and preservative. You can use jaggery powder, raw cane sugar, coconut palm sugar or dates sugar also.

Mustard Oil- In North India, traditionally people use mustard oil in cooking and making pickles. I suggest using this oil for the recipe. Though you can use olive oil or groundnut oil.

Vinegar- Used as preservative and also for the tangy taste.

How to make Punjabi Style Gajar Gobhi Shalgam Achar

• Wash and clean the vegetables. Peel carrots and turnips. Then cut carrots and turnips in bite sized cube/slices. Cut cauliflower in small florets.
• Boil water in a pan and add salt and turmeric powder. Switch off the flame. Add the chopped vegetables. Keep vegetables in hot water for 2-3 mins. Do not cook vegetables. We need crunch in slices.
• Drain water from spices and leave the vegetables on colander for few minutes, till extra water drains.
• Now spread the vegetables on a cloth let it dry. completely dry the vegetables for 3-4 hrs. If you get good sunlight then dry the veggies in open. There should be no moisture in the veggies.

• Coarsely crush ginger garlic or you can make a paste and then add.
• Now dry roast the spices. When the spices cool completely, grind to coarse powder.

• Heat oil in kadhai till smoking point. Switch off the gas let the oil cool a bit. Then add hing (if using) and then add ginger garlic. Sauté for few seconds. Garlic should not turn brown.
• Next add jaggery, let it melt and then add vinegar. Cook till it starts to thicken.
• Next add spice powder, red chilli powder, salt and cook for a min. The mixture will get thick, as jaggery cooks.
• Now add the vegetables and nicely mix coating all the vegetable slices with masala.
• Cook for another 2 mins. then switch off the flame.

Cool it completely and store it in a glass jar with air tight lid. You can keep the pickle bottle in sun for a week so that flavours blend very nicely.

Enjoy with paratha or dal rice or with your meals.

Tips to make perfect Khatta Meetha Gobhi Gajar Shalgam Achar and keep it for a long time

• Dry the vegetables completely. There should not be any moisture. This ensures longer shelf life of the pickle.
• The vegetables should have a bite or crunch. Do not cook vegetables too long so that the vegetables become soft.
• Use a completely dry bottle to store the pickle , prefer glass jar/bottle.

Checkout few more Pickles and Chutneys from the blog

Amal Hari Mirch Achar, Mango and Chickpeas Pickle/Aam aur Kabuli Chane Ka Achar, Gajar Ka Khatta Meetha Achar, Fresh Turmeric and Ginger Pickle, Aam aur Sirke ki Chutney, Cape of Gooseberries Relish, Tomato Dates Chutney, Amal Chutney/Amla Launji

Recipe Card for Gajar Gobhi Shalgam Achar/Indian Style Winter Veggies Pickle

Do try this sweet and spicy Punjabi Gobhi Gajar Shalgam Ka Achar when there is fresh seasonal produce of these vegetables. It is delicious and is a wonderful side dish served especially with parathas.

Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.

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