Gajar Gobhi Shalgam Achar is a delicious Indian pickle made using fresh carrots, cauliflower, and turnips. This special winter pickle can be stored for 3-4 months. Here is how to make it.
Here are some more Indian pickle recipes: Starfruit Pickle, Rajasthani Mango Pickle, Avakaya, and Green Chilli Pickle.
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About This Recipe
Gajar Gobhi Shalgam Achar is a North Indian pickle made using fresh carrots, cauliflower, and turnips.
It is a winter specialty, as turnips, red carrots, and cauliflower are available during this season.
This pickle recipe is vegan and can be made gluten-free. Serve it with any Indian-style meal to perk up the taste.
Ingredients
Fresh Veggies – To make this pickle, you will need carrots (gajar), turnips (shalgam), cauliflower (phool gobhi), and garlic cloves.
You can also add beetroot and green peas to it.
Spices – You will need brown mustard seeds, red chili powder, turmeric powder, asafetida (hing), and salt.
Skip adding asafetida for a gluten-free pickle.
Mustard Oil – North Indian pickles are made using mustard oil. It gives them a unique flavor.
How To Make Gajar Gobhi Shalgam Ka Achar
Heat 4-5 cups of water in a large pan over medium-high heat.
When it comes to a rolling boil, add the following ingredients
- 10 oz (300 g) turnip (peeled, halved, and cut into thin slices)
- 10 oz (300 g) cauliflower (cut into small florets)
- 10 oz (300 g) carrots (peeled and cut into thin slices)
Cook for 3-4 minutes.
Drain the water and run the vegetables under cold water.
Spread the vegetables on a cotton cloth and let them dry for 3-4 hours.
Mix the following ingredients in a large bowl.
- blanched vegetables
- 2 oz (60 g) brown mustard seeds, coarsely ground
- 0.35 oz (10 g) red chili powder
- 0.18 oz (5 g) turmeric powder
- ½ teaspoon asafetida
- 2 oz (60 g) salt
- 0.7 oz (20 g) garlic cloves (peeled and lightly crushed)
Fill the mixture in a clean, sterilized glass jar.
Heat 10 fl oz (300 ml) mustard oil in a pan over medium-high heat until it fumes.
Remove the pan from heat and let it cool for 5 minutes.
Pour the cooled mustard oil into the jar.
Close the jar’s lid and put it in the sun for 2 days. Shake the jar twice a day.
Note: Don’t put the lid too tightly for the first 2-3 days. During pickle fermentation, gases are released and need somewhere to escape.
The pickle is ready to eat in 2 days. It can be stored in a cool and dry place for 3-4 months.
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Recipe Card
Gajar Gobhi Shalgam Achar Recipe
Ingredients
- 10 ounces turnip (shalgam) (300 g, peeled, halved and cut into thin slices)
- 10 ounces cauliflower (phool gobhi) (300 g, cut into small florets)
- 10 ounces carrots (gajar) (300 g, peeled and cut into thin slices)
- 2 ounces brown mustard seeds (sarson) (60 g, coarsely ground)
- 0.35 ounce red chili powder (10 g)
- 0.18 ounce turmeric powder (5 g)
- ½ teaspoon asafetida (hing)
- 2 ounces salt (60 g)
- 0.7 ounce garlic cloves (20 g, crushed)
- 10 fluid ounces mustard oil (300 ml)
Instructions
- Heat 4-5 cups of water in a large pan over medium-high heat.
- When it comes to a rolling boil, add turnips, cauliflower, and carrots. Cook for 3-4 minutes.
- Drain the water and run the vegetables under cold water.
- Spread the vegetables on a cotton cloth and let them dry for 3-4 hours.
- Mix blanched vegetables, mustard seeds, chili powder, turmeric powder, asafetida, salt, and garlic in a large bowl.
- Fill the mixture in a clean, sterilized glass jar.
- Heat mustard oil in a pan over medium-high heat until it starts to fume.
- Remove the pan from heat and let it cool for 5 minutes.
- Pour the cooled mustard oil into the jar.
- Close the jar’s lid and put it in the sun for 2 days. Shake the jar twice a day.
- The pickle is ready to eat in 2 days. It can be stored in a cool and dry place for 3-4 months.
Meghna Sharma
Very simple and easy recipe. I will surely try this. Thank you 😊
Sahana
Hi,
This is the only recipe I found which has no Jaggery in it. Which is what I was looking for. I also noticed that one of the bottle is wrapped in muslin(photo) but in the instructions there is no mention of that.
If it is need, then at what stage do we wrap muslin cloth.
Also appreciate any steps/tips to strategize jars.
Thanks,
Sahana
msnehamathur
Hello Sahana, You actually don’t have to wrap the bottle with the muslin cloth. Just put the lid on and keep the jar in the sun and shake it well once a day. To sterilise the jar, clean it nicely with soap water. Heat water in a big pot and once it comes to boil, add the jar in it and let it boil for 3-4 minutes.
ankita
i followed the same recipe.. but somehow i found my glass jar cracked the fifth day without any mishandling.this happened twice..can u suggest a reason why this is happening and solution??
Neha Mathur
Oh. Did you close the lid tightly. Because when the pickle ferment, some gases are released. If the jar is closed too tightly, it may crack.