A spicy sweet and sour pickle made during winter season. This is a typical Punjabi style of preparation. The use of garlic, ginger and Jaggery gives this Achaar a Punjabi touch. Gajar Gobhi Shalgam Ka Achaar (Carrot Cauliflower Turnip pickle) is eaten with paratha during winter along with hot adrak wali chai (ginger tea).
Winters for me is never complete without this delicious Punjabi pickle. This amazing crisp relish-like pickle having sweet, tangy and spicy taste is made specifically from red carrot, turnip and cauliflower. I remember how every winter, the freshest of produce is bought and huge quantities of different kind of pickles like nimboo ka khatta achaar, khatta meetha nimboo ka achaar and mooli ka achaar are made.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Aam ka Achaar (Mango Pickle) and Kathal Ka Achaar (Jackfruit Pickle).
Prep time: 10 minutes
Resting time: 2 hours
Cooking time: 10 minutes
Total time: 2 hours and 20 minutes
Ingredients for Gajar Gobhi Shalgam achaar
300 grams cauliflower florets
300 grams carrot peeled and cut in 2” long sticks
300 grams turnip (shalgam) peeled and cut in 2” long sticks
4 green chilies slit in two (optional)
2 tablespoon garlic minced
2 tablespoon ginger minced
1 tablespoon Kashmiri chili powder
2 tablespoon powered Mustard seeds
Pinch of Hing (asafoetida) optional
150 grams tablespoon Jaggery grated (Gur)
1/4 cup vinegar
11/2 tablespoon Salt or to taste
1/3 cup mustard oil
For the Garam Masala
2 tablespoon saunf (fennel seeds)
2 tablespoon jeera (cumin seeds)
1 teaspoon methi dana (fenugreek seeds)
1 teaspoon kali mirch (pepper corns)
4 laung (cloves)
2 black cardamoms
Directions for Gajar Gobhi Shalgam ka achaar
- Blanch the vegetables in boiling water for 3-4 mins. Drain and spread it on a kitchen towel to dry for 2-3 hours.
- In a pan add all the ingredients of garam masala and roast on low flame for 2 mins. Let this cool and then grind to a coarse powder.
- Heat the oil in a deep pan. Add garlic, ginger and sauté till light golden brown.
- Add slit green chillies and saute for a minute.
- Add mustard powdered, chilli powder, garam masala, hing and sauté for a few seconds.
- Now add vinegar, Jaggery and salt and cook till the jaggery melts.
- Add the vegetables and cook on high heat for 5 minutes or untill the gravy is thick.
- Let it cool and come to room temperature.
- Store in a glass bottle.
