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.
Servings: 20 people
Ingredients
- 300 grams turnip (shalgam) check notes
- 300 grams cauliflower (phool gobhi) check notes
- 300 grams carrots (gajar) check notes
- 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
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 glass jar.
- Heat mustard oil in a pan over medium-high heat until it starts to fume.
- Remove the pan from the heat and let it cool for 5 minutes.
- Pour the cooled mustard oil into the jar.
- Close the jar’s lid lightly and put it in the sun for 3-4 days. You can also cover the jar with a muslin cloth for the first few days. Shake the jar twice a day.
- The pickle is ready to eat in 3-4 days. It can be stored in a cool and dry place for 3-4 months.
Video
Notes
Peel carrots using a vegetable peeler. Discard the ½-inch top and bottom, then cut them into thin slices. I used red carrots, but you can use orange carrots too.
Peel turnips using a vegetable peeler. Discard the ½-inch top and bottom. Cut them in half and then into thin wedges. If the turnips are too large, you can cut the wedges in half horizontally.
Take a medium-sized cauliflower. Discard the cauliflower stems and cut the cauliflower into small, bite-sized florets.
You can grind the mustard seeds using a mortar and pestle or a spice grinder.
Crush the peeled garlic cloves with a pestle.
You can also add beetroot and green peas to this pickle.
Don't put the lid too tightly for the first 2-3 days. During the fermentation of pickles, gases are released and need a 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
