This gobhi shalgam gajar ka achaar is a sweet sour pickle that was made regularly by my mother at home in winter. These are tasty winter veggies, and you can eat this pickle as soon as it is ready. I generally have it a lot because the crunchy veggies taste so good. The pickle does taste best in 3-4 days when the masalas have been absorbed by the veggies.
Here is my recipe of gobhi shalgam gajar ka achaar:
Gobhi Shalgam Gajar Achaar | Winter Pickle of Fresh Vegetables
- 500 gm. cauliflower florets
- 500 gm. turnip
- 750. gm. red carrots
- 3 tbsp. ginger finely chopped
- 3 tbsp. garlic finely chopped
- 3 tsp. mustard seeds powdered
- 1 tsp. saunf fennel seeds powdered
- ½ tsp. fenugreek seeds powdered
- 3 tbsp. Kashmiri red chilli powder
- 1 tsp. turmeric powder
- 1 tbsp. red chilli powder
- 1 tbsp. garam masala powder
- 1 tsp. asafetida
- 2 tbsp. salt
- ½ cup grated jaggery
- 200 ml. vinegar
- ½ cup mustard oil
- Cut and clean cauliflower florets, turnips and carrots into big batons. Blanch them in hot water for about 5 minutes. Strain and dry on a muslin cloth under fan for about 2-3 hours till the veggies are dry.
- To prepare the pickle, heat oil in a big pan. Add in the chopped ginger and garlic and cook for about 3-4 minutes. Now add the mustard seeds powder, fennel powder, fenugreek seeds powder, garam masala powder, asafetida, chilli powder, Kashmiri chilli powder, turmeric powder and salt and cook for 2 minutes. Turn off the heat.
- Now add vinegar to grated jaggery and mix well till you get a slurry and the jaggery has dissolved. Add this mix to the hot spice mix and stir well till everything is well mixed.
- Add the blanched vegetables and mix well. Let the pickle cool down and bottle into clean jars. You can keep it outside and consume right away or after 2-3 days.
- If you want to store it for more than a few days, you can keep it in the refrigerator so that it does not spoil.
- Your khatta meetha gobhi shalgam gajar ka achaar is ready to consume. Have it with your meals.
- You can add other seasonal veggies like sem or string beans and even peas.
- Make sure that your veggies are completely dry so that they don’t spoil for longer.
- You can skip chilli powder if you prefer no spice.
- Making fresh garam masala makes the pickle tastier.
Do make this pickle in winter when you get these veggies in abundance. Also, I normally eat larger quantities of this pickle as it almost feels like having a crunchy veggie sabzi.
Do make this sweet sour gobhi, shalgam and gajar pickle.
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