Gajar Gobhi Shalgam Achar Recipe

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 the summer, my mom made Rajasthani mango pickle and green chili pickle, and, in the winter, a batch of gajar gobhi shalgam achar (mixed vegetable pickle).

She would make this achar at the onset of winter, as soon as the local sabjiwala got them at his stall.

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.

What Is Gajar Gobhi Shalgam Achar?

Gajar Gobhi Shalgam Achar is the quintessential North Indian winter pickle made with three seasonal vegetables: gajar (carrots), gobhi (cauliflower), and shalgam (turnips). Together they’re marinated in heated mustard oil and a bold blend of pickling spices – mustard seeds, fennel, nigella, red chili, and turmeric – then finished with a splash of white vinegar for tang and preservation.

In Punjab, Haryana, and Uttar Pradesh, nearly every household makes a batch as soon as the winter vegetables hit the market. The pickle is khatta (tangy), meetha (lightly sweet if you add jaggery), and teekha (spicy), all at once. No winter thali feels complete without it.

How To Make Gajar Gobhi Shalgam Ka Achar

Preparation

Peel 300 g of carrots using a vegetable peeler. Discard the ½-inch top and bottom, then cut them into thin slices.

Peel 300 g of turnips using a vegetable peeler. Discard the ½-inch top and bottom. Cut them in half and then into thin slices. If the turnips are too large, you can cut the slices in half horizontally.

Take a medium-sized cauliflower (approx 350 g). Discard the cauliflower stems and cut the cauliflower into small, bite-sized florets. You will get 300 g of prepped cauliflower.

Grind 60 g of mustard seeds into a coarse powder. You can use a mortar and pestle or a spice grinder.

Peel 20 g of garlic cloves and lightly crush them with a pestle.

Boil The Vegetables

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 vegetables to the pan and stir gently using a ladle.

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

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

Air Dry The Vegetables

Step 4: While the veggies are cooking, line a baking tray or a plate with an absorbent kitchen cloth. Spread the strained vegetables on the cloth and let them air dry for 3-4 hours. This step is crucial for removing excess moisture from the vegetables and extending the pickle’s shelf life.

Mix The Vegetables With Spices

Step 5: Once the veggies are air-dried, add the following ingredients to a large mixing bowl.

• cooked vegetables
• 60 g black 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 6: Mix them well.

Step 7: Transfer this mixture to a clean glass jar. Press the vegetables down firmly with a clean spoon to remove air pockets. 

Add Oil

Step 8: Heat 300 ml of mustard oil in a pan over medium-high heat until it starts to smoke.

Step 9: Once the oil starts to fume, remove the pan from the heat and let it cool for 5 minutes. Now pour the cooled mustard oil and 2 tablespoons of white vinegar into the jar over the veggies. You can also use a large ladle to pour the oil from the pan to the jar.

Cook The Pickle In The Sun

Step 10: Close the jar’s lid lightly and place it in the sun for 3-4 days. You can also cover the jar with a muslin cloth for the first few days. This is the magic step: sunlight helps the spices penetrate the vegetables, gently ferment the flavors, and dramatically extend shelf life.

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.

This pickle is ready to eat in 3-4 days.

Serving Suggestions

This achar pairs beautifully with Makki Ki Roti and Sarson Ka Saag, the ultimate Punjabi winter combo.

You can also serve it with Dal Tadka Rice, Aloo Paratha, or any Indian-style meal.

Storage Suggestions

Store the pickle at room temperature in a cool, dry place for 3-4 months. Always use a clean, dry spoon to remove it to prevent the pickle from spoiling.

To increase its shelf life, you can refrigerate the ready pickle for up to 8 months.