Gajar Gobhi Shalgam ka Achaar Recipe

Gajar Gobhi Shalgam ka Achaar

  • Prep Time
    20 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Advanced

Gajar Gobhi Shalgam ka Achaar is a colourful winter delicacy and is very yummy side dish to be had.

Gajar Gobhi Shalgam ka Achaar has crunchy cauliflower, carrots and turnips in a spicy, sweet and tangy base. Gajar Gobhi Shalgam ka Achaar is a winter favourite of my family and friends which we can have even in off season. Every year make this Punjabi style Gajar Gobhi and Shalgam ka achaar/pickle and enjoy it. Though it is bit time consuming, but worth it when we taste it.

To know more about such exciting recipes like Gajar Gobhi Shalgam ka Achaar, click on the following links:

  1. Gajar Mirchi Ka Achaar| Red Carrot Chilli Pickle | Instant Recipe
  2. Hari Mirchi ka Achaar ( Methidana Stuffing)
  3. 5 Heat Generating Foods To Eat This Winter

 

Current Recipe Rating

(2.5 / 5)

1 rating

  • Recipe
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Ingredients

  • Carrots, Cauliflower, Turnip - 1 kg all together after cleaning them in ratio of 1:1: 0.5
  • Salt as per taste (abt 50 gms)
  • Red chilli powder - 2 to 3 teaspoon
  • Turmeric/haldi powder - 1 to 1.5 teaspoon
  • Mustard/Rai powder - 2 to 3 teaspoon
  • Jaggery/Gur - 150 gms
  • Mustard oil - 150 to 200 ml
  • White vinegar - 150 ml
  • Garam Masala - 1/2 teaspoon (optional)

Instructions

  1. Keep water for boiling in a large vessel. While it gets boiled, peel, wash and chop cauliflower, Carrots and turnip/shalgam into thick fingers. Add the vegetables into the hot water. Switch off the flame and leave them for 10 to 15 mins.
  2. Remove vegetables with a strainer and spread on a thick cloth. You can keep a layer of 2-3 days newspapers below the cloth to soak the excess water.
  3. Keep vinegar and jaggery (gur) on low flame and heat till gur dissolves.
  4. Heat mustard oil in a big kadahi/wok. Add ginger paste and fry stirring gently till it turns light brown. Switch off the flame.
  5. Add dry masala/spices and mix properly till oil is well absorbed.
  6. Strain the vinegar-gur syrup and add to the Oil & Spices mix.
  7. Once the vegetables are completely dry, take a large container. Fill half with veggies using a spoon. Avoid touching with hands. Pour half masala. Then add rest veggies and top it up with masala.
  8. Close lid and toss and roll the container for a good mixing.
  9. Keep it near good sunlight for 2 to 3 days. Don't close the lid tightly. Just cover it or better tie a the cloth on the mouth of the container.
  10. Gajar Gobhi Shalgam ka Achaar will be ready in 2 to 3 days. This stays good for a year also. Only thing to note is that the veggies after blanching should be completely dry and the oil vinegar mixture should be risen above the veggies.
  • Servings : 20
  • Ready in : 40 minutes
  • Special Category : Pickles

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2 Responses to Gajar Gobhi Shalgam ka Achaar

  1. BEENU December 26, 2017 at 11:49 PM

    THANK U

    Reply
  2. BEENU December 26, 2017 at 11:50 PM

    I WANT TO Y SHOULd v nt air tight it

    Reply

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About Chef

Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.

Read more about this chef...