gobi gajar shalgam achar recipe | gajar gobi shalgam pickle

gobi gajar shalgam achar recipe with step by step photos – sweet and sour punjabi winter special pickle made with cauliflower, carrots and turnips.

finally i am sharing a punjabi recipe of this popular pickle or achar. i never got around to making this recipe in the last couple of years. this time around, i did manage make this pickle.

usually this is a dry pickle. but i like mine to be covered with oil. if you want, you can reduce the amount of oil. i have also added vinegar, but you can skip vinegar too. this is a family recipe with a few variations of my own.

the veggies are blanched first and then dried. the drying part can be done in sunlight or in shade. its important though, that the veggies are dried completely. there should be no moisture on them. otherwise the pickle can get moldy. also the jar has to be sterilized well.

what you get in this pickle are crunchy cauliflower, carrots and turnips in a spicy, sweet and tangy base. if you love sweet pickle, you will like this one too. the recipe yields about 1.4 kg of pickle and stays good at room temperature. making this pickle takes a lot of time. so better you finish all your work and then star with the pickle making process.

this punjabi gobi gajar shalgam achar goes very well with rotis or parathas. also can be served with dal-rice.

step by step punjabi gobi gajar shalgam achar recipe:

1. first rinse chop the cauliflower in medium florets. keep the cauliflower in warm water for 15 to 20 minutes. this is an optional step and only if there are insects in cauliflower. later drain and keep aside.

2. next rinse, peel and then chop the carrots and turnips in batons or sticks.

3. bring 7 to 8 cups of water to a rolling boil in a deep pot.

4. add the cauliflower florets, carrots and turnips.

5. stir and blanch for 2 to 3 minutes.

6. drain the blanched veggies very well.

7. spread them evenly on a cloth and keep to dry them in a shade or sunlight. since the day i made this, it was just cloudy, i kept in a shade. you can also keep the celing fan on and let the veggies dry. the vegetables should have no moisture or water on them and must be completely dry. if there is moisture than the pickle gets spoiled. you can keep in the sunlight for half a day. in the shade you can dry for a day. you can also slow dry in the oven at the lowest temperature for a few hours.

8. once the vegetables are dried, then proceed to the next step. add chopped onions, ginger and garlic in a blender or grinder jar.

9. blend to a smooth paste without adding any water. keep this ground paste aside.

10. in another pan, take 2 cups grated or powdered jaggery with 1 cup vinegar. you can also add jaggery as per your taste.

11. keep the pan on stove top and stir so that the jaggery dissolves. get ready to smell vinegar while cooking however, the taste is good.

12. simmer this jaggery and vinegar mixture on a low flame.

13. you have to cook this mixture till you get 1/2 string or 1 string jaggery consistency. i stopped at 1/2 string. keep aside.

14. in another deep pot or pan, heat 1 cup mustard oil till it smoking point.

15. add the ground onion+ginger+garlic paste.

16. stir and saute.

17. you have to saute often as the onions tend to stick to the pan. so continue stirring.

18. saute till the onion become light brown. the raw aroma of onions should go completely away. takes about 20 minutes on a low flame.

19. once the onions are sauteed, add the veggies.

20. then 8 tsp salt, 4 tsp garam masala powder, 6 tsp red chili powder and 2 tsp spilt mustard seeds (optional).

21. stir very well.

22. add the jaggery + vinegar solution.

23. stir again.

24. simmer for 8 to 9 minutes on a medium flame.

25. allow the pickle to cool down. don't cover with a lid. just place a clean kitchen towel on the pan. in a clean sterilized jar, spoon the pickle.

26. cover tightly with a lid and allow the pickle to jar to sit at room temperature for 2 to 3 days. you can even keep for 4 to 5 days. if you want you keep the pickle in the sun too for 2 days.

27. here the pickle is ready after 4 days.

28. serve this sweet and sour gobi gajar shalgam pickle with parathas or as a side condiment with dal rice.

if you are looking for more pickle recipes then do check amla pickle, gujarati mango pickle, fresh turmeric pickle, green chilli pickle, bitter gourd pickle and punjabi mango pickle recipe.

gobi gajar shalgam achar recipe below:

gobi gajar shalgam achar recipe

gobi gajar shalgam achar - sweet and sour punjabi winter special pickle made with cauliflower, carrots and turnips.

AUTHOR: dassana

RECIPE TYPE: side

CUISINE: punjabi

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 500 gms cauliflower/gobi, 1 medium
• 500 gms turnips/shalgam, 2 large
• 500 gms carrots/gajar, 7 to 8 long carrots without stems
• 1 cup vinegar or 250 ml, i used apple cider
• 400 gms jaggery/gur or 2 cups
• 3 pieces of 2 inch ginger/adrak or 30 gms ginger without peels or a heaped ¼ cup roughly chopped ginger
• 23 to 25 medium sized garlic/lahsun or 20 gms garlic or 1 medium garlic bulb or 3 tbsp roughly chopped ginger
• 2 medium onions, 150 gms or ¾ to 1 cup roughly chopped onion
• 1 cup mustard oil or 250 ml
• 6 tsp red chilli powder/lal mirch powder
• 4 tsp garam masala powder or punjabi garam masala
• 2 tsp split mustard seeds/rai ka kuria
• 8 tsp salt

INSTRUCTIONS

1. first rinse chop the cauliflower in medium florets. keep the cauliflower in warm water for 15 to 20 minutes. this is an optional step and only if there are insects in cauliflower. later drain and keep aside.
2. next rinse, peel and then chop the carrots and turnips in batons or sticks.
3. bring 7 to 8 cups of water to a rolling boil in a deep pot.
4. add the cauliflower florets, carrots and turnips.
5. stir and blanch for 2 to 3 minutes. drain the blanched veggies very well.
6. spread them evenly on a cloth and keep to dry them in a shade or sunlight. since the day i made this, it was just cloudy, i kept in a shade. you can also keep the celing fan on and let the veggies dry. the vegetables should have no moisture or water on them and must be completely dry. if there is moisture than the pickle gets spoiled. you can keep in the sunlight for half a day. in the shade you can dry for a day. you can also slow dry in the oven at the lowest temperature for a few hours.
7. once the vegetables are dried, then proceed to the next step. add chopped onions, ginger and
8. garlic in a blender or grinder jar.
9. blend to a smooth paste without adding any water. keep this ground paste aside.
10. in another pan, take 2 cups grated or powdered jaggery with 1 cup vinegar. you can also add
11. jaggery as per your taste.
12. keep the pan on stove top and stir so that the jaggery dissolves. get ready to smell vinegar while cooking :-) however, the taste is good.
13. simmer this jaggery and vinegar mixture on a low flame.
14. you have to cook this mixture till you get ½ string or 1 string jaggery consistency. i stopped at
15. /2 string. keep aside.
16. in another deep pot or pan, heat 1 cup mustard oil till it smoking point.
17. add the ground onion+ginger+garlic paste. stir and saute.
18. you have to saute often as the onions tend to stick to the pan. so continue stirring.
19. saute till the onion become light brown. the raw aroma of onions should go completely away. takes about 20 minutes on a low flame.
20. once the onions are sauteed, add the veggies.
21. then 8 tsp salt, 4 tsp garam masala powder, 6 tsp red chili powder and 2 tsp spilt mustard seeds (optional).
22. stir very well. add the jaggery + vinegar solution.
23. stir again. simmer for 8 to 9 minutes on a medium flame.
24. allow the pickle to cool down. don't cover with a lid. just place a clean kitchen towel on the pan. in a clean sterilized jar, spoon the pickle.
25. cover tightly with a lid and allow the pickle to jar to sit at room temperature for 2 to 3 days. you
26. can even keep for 4 to 5 days. if you want you keep the pickle in the sun too for 2 days.
27. the pickle is ready after 4 days.
28. serve this sweet and sour gobi gajar shalgam achar with parathas or as a side condiment with dal rice.

3.2.2925

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