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Gajar Gobhi Shalgam Achar

Gajar Gobhi Shalgam Achaar

Swati
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
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Prep Time 20 minutes
Cook Time 20 minutes
Vegetables drying time 5 hours
Course Condiments
Cuisine Indian

Equipment

  • Pan/Kadhai
  • Grinder for masala
  • Knife
  • Peeler
  • Ladle
  • Measuring Cups and Spoons

Ingredients
  

  • 1 small Cauliflower head
  • 2-3 Carrots
  • 2-3 Turnips
  • 7-8 Green Chillies or as required
  • ¼ tsp Turmeric Powder
  • 1 tsp Salt

For Achar/Pickle Masala

  • 10-12 Garlic Cloves
  • 2" Fresh Ginger piece
  • ½-¾ Cup Oil
  • ½ Cup Vinegar white
  • ¼ Cup Grated Jaggery or Jaggery Powder
  • 1-2 Cinnamon Sticks
  • 2 Black Cardamoms
  • 8-10 Cloves
  • 8-10 Black Peppercorns
  • 2 tsp Cumin Seeds
  • 3 tsp Fennel Seeds
  • 1 tsp Fenugreek Seeds/Methi Dana
  • 3 tsp Yellow Mustard Seeds
  • 2 tsp Red Chilli Powder or as required
  • Salt as required about 3/4-1 tsp

Instructions
 

Prepare Vegetables

  • Wash and clean the vegetables. Peel carrots and turnips. Then cut carrots and turnips in bite sized cube/slices. Cut cauliflower in small florets.
    1 small Cauliflower head, 2-3 Carrots, 2-3 Turnips
  • Slit green chillies and keep aside.
    7-8 Green Chillies
  • 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.
    ¼ tsp Turmeric Powder, 1 tsp Salt
  • 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.

Prepare Achar Masala

  • Coarsely crush ginger garlic or you can make a paste and then add.
    10-12 Garlic Cloves, 2" Fresh Ginger piece
  • Now dry roast the spices. When the spices cool completely, grind to coarse powder.
    1-2 Cinnamon Sticks, 2 Black Cardamoms, 8-10 Cloves, 8-10 Black Peppercorns, 2 tsp Cumin Seeds, 3 tsp Fennel Seeds, 1 tsp Fenugreek Seeds/Methi Dana, 3 tsp Yellow Mustard Seeds
  • Heat oil in kadhai till smoking point(if using mustard oil). Switch off the gas let the oil cool a bit. Then again switch it on, add hing (if using) and then add ginger garlic. Sauté for few seconds. Garlic should not turn brown.
    ½-¾ Cup Oil
  • Next add jaggery, let it melt and then add vinegar. Cook till it starts to thicken.
    ¼ Cup Grated Jaggery, ½ Cup Vinegar
  • Next add spice powder, red chilli powder and salt and cook for a min. The mixture will get thick, as jaggery cooks.
    2 tsp Red Chilli Powder, Salt as required
  • 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.

Video

Notes

Dry the vegetables completely. There should not be any moisture. This ensures longer shelf life of the pickle.
Use a completely dry bottle to store the pickle , prefer glass jar/bottle.
The vegetables should have a bite or crunch. Do not cook vegetables too long so that the vegetables become soft.
No need to heat the oil till it's smoking point, if you are not using Mustard Oil(Sarson). 
Keyword Gobhi Gajar Shalgam Achar, Punjabi Mixed Pickle for Winters Recipe
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