Gobhi Shalgam Gajar Ka Achaar Recipe

by Rachna

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.

gobhi shalgam gajar achaar

Here is my recipe of gobhi shalgam gajar ka achaar:

gobhi shaljam gajar achaar

Gobhi Shalgam Gajar Achaar | Winter Pickle of Fresh Vegetables

Rachna Parmar
This is a delicious sweet sour recipe of gobhi shalgam gajar ka achaar. This pickle is commonly made in winter and is relished with any meal.
5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Drying time 2 hrs
Total Time 50 mins
Course Pickle | Side
Cuisine North Indian | Uttar Pradesh | Punjabi
Servings 20
Calories 123 kcal


  • 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.


  1. You can add other seasonal veggies like sem or string beans and even peas.
  2. Make sure that your veggies are completely dry so that they don’t spoil for longer.
  3. You can skip chilli powder if you prefer no spice.
  4. Making fresh garam masala makes the pickle tastier.


Nutrition Facts
Gobhi Shalgam Gajar Achaar | Winter Pickle of Fresh Vegetables
Amount Per Serving
Calories 123 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 625mg27%
Potassium 326mg9%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 8g9%
Protein 1g2%
Vitamin A 7495IU150%
Vitamin C 22.7mg28%
Calcium 43mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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gobhi shalgam gajar achaar

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.

gobhi shalgam gajar achaar

Do make this sweet sour gobhi, shalgam and gajar pickle.

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gobhi shalgam gajar achaar

Check out these other winter recipes on the blog.

Check out these other pickle recipes on the blog.

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Obsessivemom -

It looks really good. I like that the vegetables can be dried under a fan, we don’t get much sun during the winter. Can we make it without jaggery? Also, how long can we keep it in the fridge?

Rachna -

Thank you! I love the crunchy veggies dunked in masala. Yes, you can make the non-sweet version. Just omit the jaggery. Reduce the vinegar quantity to half as well as mustard seeds will be enough as souring agent. I like the savoury version as well.

I have kept in the fridge for 2 weeks now, as I made a larger batch. If your vegetables and everything else is very dry, keeping it out should be no issue as well. Some people say it stays for a year easily. But mine has never lasted that long.

Obsessivemom -

Thanks. I’ll try it.

writershilpa -

I was drooling like crazy while reading your post, Rachna! I love pickles…esp lemon pickle and the mix veg pickle where they use carrots and some berries (I forgot the name) and yes, also chilli pickle…..With daal chawal it tastes amazing! I can have it everyday.. ?

Rachna -

I love veg pickles too. So much variety and so tasty. 🙂

writershilpa -

Oh yeah!

Esha M Dutta -

Yummy pickles! Who doesn’t love them? I can have them every day as an accompaniment with my Daal-Bhaat (dal chawal is a favourite staple of every Bengali). Thank for sharing this recipe, Rachna. This post brought back fond memories of my dadi’s recipe that she used to make for us every time she visited us.

Shalini -

Making achaars of winter veggies is something that I learnt after coming to north. Thanks for the recipe.

Shilpa Garg -

My friend used to get this gajar, gobhi and shalgam achaar in school and I used to love LOVE love that achaar which was made by her mom. Since then, no achaar matches with the taste of that one. I found one good recipe last year, but the salt was too much so it just got wasted. Will try your recipe and hopefully I will make it as good as it looks in your pictures. Your achaar pics are so amazing, I am drooling and so want to have it NOW!!


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