Gajar Gobi Shalgam ka Achaar – pickle made with cauliflower, turnips and carrots, specially in winters.
Gajar Gobi Shalgam ka Achaar is a seasonal pickle made specially in winters when you get fresh veggies in the market. This is a popular pickle made in North India during winters. Every family has its own recipe to make this pickle.
Traditionally, North Indians use jaggery and whole garam masala amongst other things to make this pickle. Hence the traditional Punjabi Gajar Gobi Shalgam ka Achaar is sweet and spicy. However I have not used jaggery and the whole garam masala to make this pickle. So, I do not claim this to be the authentic Punjabi achaar. I have looked up a few recipes on internet and have made this pickle to suit the taste profile of my family.
I have used cauliflower (gobi), turnips (shalgam), winter carrots (gajar), ginger, green chillies as far as vegetables are concerned. As regards the spices, I have used mustard seeds, fennel seeds, cumin seeds, black pepper, methi seeds, nigella seeds, Kashmiri chilli powder and turmeric powder. For preservation, I have used salt and vinegar.
Carrots, Turnips and cauliflowers need to be chopped, blanched and sun-dried /dried under the fan. Once the pickle is made, it needs to be kept in the sun for few days. I have kept the pickle in the sun for 6 days. The pickle stays good at room temperature for 3 to 4 months. But if one is living in a place with humid climate, it’s better to refrigerate the pickle.
Another popular pickle from North India is Banarasi Stuffed Red Chilli Pickle which also is made in winters when the big red chillies are available in the market. Both these pickles are a great accompaniment with rotis, parathas and with everyday meals. So, here is the recipe for Gajar Gobi Shalgam ka Achaar .
Step-wise recipe with pictures:
¼ kg each of cauliflower, carrots and turnips.
Chop them into 1 inch sized pieces.
Heat water in a pot – sufficient enough to dip the chopped vegetables. Add 1 tsp of salt. Bring the water to boil.
Drop the chopped vegetables into boiling water. Let the veggies stand in the pot for 3 minutes.
After 3 minutes, drain the vegetables.
Spread the drained vegetables on a muslin cloth or a kitchen towel. Sun dry the vegetables or leave under a fan till the vegetables are completely dry.
Meanwhile chop the ginger into thick long pieces. Chop the green chillies into large pieces.
Take out the spices and dry roast. Allow the spices to cool completely.
Blend the spices to a coarse powder.
In a mixing bowl, place the vegetables. Add chopped ginger and chillies.
Add Kashmiri chilly powder, turmeric and salt. Mix well.
Heat the oil (preferably mustard oil) to a smoking point and then allow the oil to cool completely. Add asafoetida to the cooled oil.
Add ground spices to the oil and mix.
Pour the oil into the vegetables. Add vinegar and mix well.
Transfer to dry glass or ceramic jars.
Tie muslin cloth around the neck of the jars.
Leave the jars in the sun for 5 to 6 days.
After 6 days, the pickle is ready to be served.
¼ kg cauliflower (phool gobi)
¼ kg turnips (shalgam)
¼ kg red carrots (gajar)
15 green chillies
80 grams ginger
¾ cup oil, preferably mustard oil
4 tbsp mustard seeds
3 tbsp fennel seeds (sauf)
2 tsp fenugreek seeds (methi)
1 tsp cumin seeds (jeera)
1 tsp nigella seeds (kalonji)
1 tsp black pepper (kali mirch)
2 tsp Kashmiri red chilli powder
1 ½ tsp turmeric powder
a pinch of asafoetida (hing)
4 tsp salt
1/3 cup vinegar
- Firstly wash the vegetables.
- Peel the carrots and turnips.
- Chop carrots, turnips and cauliflower into 1 inch sized pieces.
- Heat water in a pot. Add 1 tsp salt into it. Bring the water to boil.
- Drop in the chopped cauliflower, turnips and carrots.
- Let the veggies sit in the boiling water for 3 minutes.
- After 3 minutes drain the vegetables.
- Spread the drained vegetables on a muslin cloth or a kitchen towel.
- Sun dry the vegetables or leave under a fan till the vegetables are completely dry.
- In the meanwhile, peel and chop the ginger into thick long pieces.
- Chop the green chillies into large pieces.
- Dry roast the spices (mustard seeds, fennel seeds, methi seeds, nigella seeds and cumin seeds) one by one for few seconds.
- Allow the roasted spices to cool completely.
- In the meantime, heat oil to a smoking point. Allow the oil to cool completely. Keep the oil aside.
- In a mixing bowl, place the sun-dried vegetables.
- Add chopped ginger and chillies.
- Add Kashmiri chilly powder, turmeric and salt. Mix well.
- Transfer the roasted spices to a mixer jar and blend to a coarse powder.
- To the oil, add hing and ground spices. Mix well.
- Pour the oil into the vegetables. Mix well.
- Transfer the pickle to dry glass or ceramic jars.
- Tie muslin cloth around the neck of the jars and leave the jars in the sun for 5 to 6 days.
- After 6 days, Gajar Gobi Shalgam ka Achaar is ready to be served.
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