Gajar Gobi Shalgam Achaar

Recipe by
Total Time:
3 hours
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Baingan Chutney , Best Punjabi Keri ka Achaar, Easy Plain Punjabi Keri ka Achaar

Rate This Recipe


How to Make Gajar Gobi Shalgam Achaar

  • Peel carrots and turnips. Dice them.
  • Cut the cauliflower into small florets.
  • Boil water in a large pan. Take off heat and blanch the chopped vegetables for about 5 minutes.
  • Drain the water and dry the vegetables in the sun for about 2 hours.
  • Heat oil in a non-stick vessel and crackle mustard seeds.
  • Add ginger and garlic. Saute for about 5 minutes.
  • Add the sun-dried vegetables along with salt and chilli powder.
  • Stir well and cover and cook on a low flame.
  • Heat vinegar in a bowl in the microwave for about 30 seconds and add jaggery to it.
  • Stir vigorously till they blend well.
  • Add to the vegetables. Stir well and continue cooking for another 10-15 minutes.
  • Transfer the mixture into an airtight container and add mustard oil.
  • Ideally, put the pickle container in the sun for 3-4 days. However, it is ready for consumption immediately, too