Gajar Gobhi Shalgam Achar Recipe

About Gajar Gobhi Shalgam Achar

Pickling is a traditional practice in many Indian homes. It is one of the best ways to preserve seasonal vegetables and enjoy them longer.

During summers, my mom made mango, lime, and chili pickles, and in winter, a batch of this gajar gobhi shalgam achar (mixed vegetable pickle) was inevitably made.

Gajar Gobhi Shalgam ka Achar is a delicious North Indian style pickle made with carrots, cauliflower, and turnips.

It is a winter specialty, as turnips, red carrots, and cauliflower are only available during this time of year.

She would make this achar at the onset of winter, as soon as the local sabjiwala got them on his stall. No winter meal was complete without this pickle being served along.

For the longest time, I didn’t learn the art of pickling from my mom because she always made pickles for us at home. But when I started blogging a few years ago, I wanted to document her recipes, and that’s when I finally gave in and learned the recipes from her.

Now I am a pickling expert, too, and my mom says my pickles taste better than hers. But that’s how moms are, right? To be honest, if not better than hers, my pickles are fairly good. Give them a try and let me know in the comments how you liked them.

Gajar Gobhi Shalgam pickle stays good for 3-4 months. You can serve it with any Indian-style meal to enhance its taste.

How To Make Gajar Gobhi Shalgam Ka Achar

Step 1: Add 4-5 cups of water to a large pan and bring it to a boil over medium-high heat.

Step 2: When the water comes to a boil, add the following ingredients to the pan and stir gently using a ladle.

• 300 g turnips (peeled, halved, and cut into thin slices)
• 300 g cauliflower (cut into small florets)
• 300 g red carrots (peeled and cut into thin slices)

Step 3: Cook for 3-4 minutes. Do not overcook them; otherwise, they will become mushy.

Step 4: Drain the water using a mesh strainer and rinse the vegetables under cold tap water to prevent further cooking from residual heat. Strain the water well.

Step 5: While the veggies are cooking, line a baking tray or a plate with an absorbent kitchen cloth.

Step 6: Spread the strained vegetables on the cloth and let them air dry for 3-4 hours. This step is crucial to remove any excess moisture from the vegetables and extend the pickle’s shelf life.

Step 7: Once the veggies are air-dried, add the following ingredients to a large mixing bowl and mix them well.

• cooked vegetables
• 60 g brown mustard seeds, coarsely ground
• 10 g red chili powder
• 5 g turmeric powder
• ½ teaspoon asafetida
• 60 g salt
• 20 g garlic cloves (peeled and lightly crushed)

Step 8: Transfer this mixture to a clean glass jar.

Step 9: Heat 300 ml of mustard oil in a pan over medium-high heat until it starts to smoke.

Step 10: Once the oil starts to fume, remove the pan from the heat and let the oil cool down for 5 minutes.

Step 11: Now pour the cooled mustard oil into the jar over the veggies. You can also use a large ladle to pour the oil from the pan to the jar.

Step 12: Close the lid of the jar and put it in the sun for 3-4 days. Shake the jar twice a day to coat the veggies uniformly with the oil and masala. If you wish, you can bring the jar inside at night and return it to the sun the next day.

Note: Don’t put the lid too tightly for the first 2 days of pickling. Gases are released during pickle fermentation, and they need somewhere to escape. If you secure the lid too tightly, there is a risk that the lid will burst open due to the pressure of the gases.

This pickle is ready to eat in 3-4 days. Store it in a cool, dry place at room temperature for up upto 3-4 months. Always use a clean and dry spoon to remove it, preventing the pickle from spoiling.