Gobi Gajar Ka Achaar

Recipe by
Total Time:
8.5 hours
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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

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5

Ingredients

  • 1 - cauliflower, whole divided into florets of medium size
  • Few - carrots, cut into long pieces
  • 3 tbsp - ginger, grated
  • 4 tbsp - garlic, grated
  • salt to taste
  • 2 inch square - Jaggery
  • 1/2 cup - vegetable oil
  • 1/2 cup - Balsamic Vinegar
  • 2 tbsp - Kashmir Red Chilli powder.

How to Make Gobi Gajar Ka Achaar

  • Heat water in a big saucepan and when it begins to boil, switch off the heat and add the cauliflower and carrots to it.
  • Leave it for a minute.
  • Take out and spread on clean absorbent cloth or paper towel.
  • Leave for about an hour so that all the water dries out.
  • Now, heat the pan and add oil.
  • When it heats up add the ginger garlic paste and fry till golden brown.
  • To this add chilli powder, jaggery and salt.
  • Fry on medium flame for about 1 minute.
  • Add the balsamic vinegar and keep stirring for another 2-3 minutes till it begins to boil.
  • Now finally add the vegetables and stir for another 2 minutes.
  • Take off from the heat and cool, store in an airtight and dry jar.
  • Pickle is ready to eat in another 2-3 hours.
  • Eat with dal and rice, paranthas or any sabzi.