Gajar Gobhi Shalgam Ka Achar

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.

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.

After I got married, my share of this pickle made by mom was duly delivered to me before the onset of winters and life was good.

This time however, my parents are visiting us and I insisted to learn her recipe and assisted her in making the achar.

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.

Here is the recipe to make this delicious Gajar Gobhi Shalgam Ka Achar.

Gajar Gobhi Shalgam Achar Recipe

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Gajar Gobhi Shalgam Achar Recipe

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.

Course Pickle

Cuisine Indian

Prep Time 20 minutes

Cook Time 20 minutes

Servings 20 people

Calories 33 kcal

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
• 1/2 tsp Asafoetida / Heeng
• 60 g Salt
• 300 g Mustard Oil / Sarson ka tel
• 20 g Garlic Crushed

Instructions

1. Heat water in a large pan.
2. When it comes to a rolling boil, add the vegetables.
3. Cook for 3-4 minutes.
4. Drain the water and run the vegetables under cold water.
5. Spread the vegetables on a cotton cloth and let them dry for 3-4 hours.
6. Mix ground mustard seeds, chili powder, turmeric powder, asafoetida, salt, garlic and vegetables and fill the mixture in a clean, sterilized jar.
7. Heat mustard oil in a pan and cook till it starts to fume.
8. Remove from heat once it starts to fume.
9. Let it cool slightly.
10. Add the cooled mustard oil in the jar.
11. Put the jar in sun for 2 days.
12. Shake the jar twice a day.
13. The pickle is ready to eat in 2 days.
14. It can be stored in a cool and dry place for up to 3-4 months.

Recipe 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 Facts

Gajar Gobhi Shalgam Achar Recipe

Amount Per Serving

Calories 33 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 1196mg52%

Potassium 164mg5%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 2g2%

Protein 1g2%

Vitamin A 2654IU53%

Vitamin C 12mg15%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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