Gajar Gobhi Shalgam Achar

5 from 4 votes

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, and Green Chilli Pickle.

Gajar gobhi shalgam achar served in a bowl.
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About Gajar Gobhi Shalgam Achar

Pickling is a traditional in 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; in winter, a batch of this gajar gobhi shalgam achar (mixed vegetable pickle) was inevitably made.

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. Serve it with any Indian-style meal to perk up the taste.

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

For the longest time, I did not learn the art of pickling from my mom because she would make pickles for us. But a few years back, when I started to blog, I wanted to document her recipes, and that’s when I finally gave in.

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

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, radishes, 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.

Water boiling in a pan.

When it comes to a rolling boil, add the following ingredients

  • 300 g turnip (peeled, halved, and cut into thin slices)
  • 300 g cauliflower (cut into small florets)
  • 300 g carrots (peeled and cut into thin slices)
Veggies added to the pan.

Cook for 3-4 minutes. Do not overcook; otherwise, the vegetables will become mushy.

Drain the water and run the vegetables under cold water.

Draining the water.

Spread the vegetables on a cotton cloth and let them dry for 3-4 hours. This step is important to eliminate the extra moisture in the veggies and increase the shelf life of the pickle.

Vegetables spread on a cloth.

Mix the following ingredients in a large bowl.

  • blanched 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)
Blanched vegetables added in a bowl.
All the other ingredients except oil added to the bowl.
Everything mixed well.

Fill the mixture in a clean, sterilized glass jar.

Veggies filled in a clean glass jar.

Heat 300 ml mustard oil in a pan over medium-high heat until it fumes.

Mustard oil heating in a pan.

Remove the pan from heat and let it cool for 5 minutes.

Pour the cooled mustard oil into the jar.

Oil poured over the gajar gobhi shalgam achar.

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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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 (vegan).
5 from 4 votes

Gajar Gobhi Shalgam Achar Recipe

Gajar Gobhi Shalgam ka 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.
Prep: 20 minutes
Cook: 20 minutes
Resting Time: 2 days
Total: 2 days 40 minutes
Servings: 20 people

Ingredients 

  • 300 grams turnip (shalgam) (peeled, halved and cut into thin slices)
  • 300 grams cauliflower (phool gobhi) (cut into small florets)
  • 300 grams carrots (gajar) (peeled and cut into thin slices)
  • 60 grams brown mustard seeds (sarson) (coarsely ground)
  • 10 grams red chili powder
  • 5 grams turmeric powder
  • ½ teaspoon asafetida (hing)
  • 60 grams salt
  • 20 grams garlic cloves (crushed)
  • 300 ml mustard oil
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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.

Notes

You can also add beetroot and green peas to it.
Don’t put the lid too tightly for the first 2-3 days. During the 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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5 from 4 votes (3 ratings without comment)

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5 Comments

  1. 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

    1. 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.

      1. 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??

        1. 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.