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    Whisk Affair » Recipes » Dips » Gajar Gobhi Shalgam Ka Achar

    Published: Dec 13, 2015 | Last Updated On: Jul 4, 2020 by Neha Mathur

    Gajar Gobhi Shalgam Ka Achar

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    Gajar Gobhi Shalgam ka Achar is a delicious Indian pickle made using fresh carrots, cauliflower and turnips. It is a winter special pickle which lasts throughout the year. Here is how to make it.

    Gajar Gobi Shalgam Achar served in a bowl.

    With freshest of winter produce flooding the shelves of local vegetable wala’s, I always get tempted to buy a lot of it. Turnips, carrots, cauliflower, peas and many more winter vegetables goes into the many stews, soups and curries that are devoured piping hot during the cold winter days.

    I also remember Mom making this gajar gobhi aur shalgam ka achar every winter and the crispy bite into the flesh of the vegetables wrapped in a tangy masala kept us hogging in to many more pieces even after we have finished the food.

    It’s a very simple recipe and all you have to take care is of the jar in which you store the pickle. It should be very clean to avoid the pickle from getting spoiled soon.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Gajar Gobhi Shalgam ka Achar is a delicious Indian pickle made using fresh carrots, cauliflower and turnips. It is a winter special pickle which lasts throughout the year. Here is how to make Gajar Gobi Shalgam Achar Recipe.

    Gajar Gobhi Shalgam Achar Recipe

    This vegetable Achar is a delicious Indian pickle made using fresh carrots, cauliflower and turnips. It is a winter special pickle which lasts throughout the year.
    5 from 2 votes
    Print Pin Rate
    Course: Pickle
    Cuisine: Indian
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 20 people
    Calories: 33kcal
    Author: Neha Mathur

    Ingredients 

    • 300 g Turnip / Shalgam (Peeled and cut into thin slices)
    • 300 g Cauliflower / Phool Gobhi (Cut into small florets)
    • 300 g Carrots / Gajar (Peeled and cut into thin slices)
    • 60 g Mustard Seeds / Sarson (Coarsely ground)
    • 10 g Chilli Powder
    • 5 g Turmeric Powder
    • ½ teaspoon Asafoetida / Heeng
    • 60 g Salt
    • 300 g Mustard Oil / Sarson ka tel
    • 20 g Garlic (Crushed)
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    Instructions

    • Heat water in a large pan.
    • When it comes to a rolling boil, add the vegetables.
    • 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 ground mustard seeds, chili powder, turmeric powder, asafoetida, salt, garlic and vegetables and fill the mixture in a clean, sterilized jar.
    • Heat mustard oil in a pan and cook till it starts to fume.
    • Remove from heat once it starts to fume.
    • Let it cool slightly.
    • Add the cooled mustard oil in the jar.
    • Put the jar in 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 up to 3-4 months.

    Notes

    You can use beetroot as well in this pickle.
    You can cover the jar with a muslin cloth.
    If putting the lid of the jar, don’t put it tightly. While fermentation of pickles, gases are released and they need some place to escape.

    Nutrition

    Calories: 33kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1196mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2654IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg
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    Comments

    1. Sahana

      September 10, 2016 at 3:57 am

      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

      Reply
      • msnehamathur

        September 10, 2016 at 4:57 am

        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.

        Reply
        • ankita

          December 26, 2018 at 10:17 am

          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??

          Reply
          • Neha Mathur

            December 26, 2018 at 10:51 am

            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.

            Reply

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