Carrot, Raddish and Cauliflower pickle

Recipe by
Total Time:
60 minutes
Nutrition facts:

52 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

They are the most delicious form of fermentation, they are great with their probiotic capabilities, and can transform any meal into a Sholay-like classic. But is that all to pickles and their ecstasy? Turns out, not. 

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • Mustard Oil - 4 tbsp.

  • Carrot - 500 grams (chopped)
  • Radish - 500 grams (chopped)
  • Cauliflower - 500 grams (chopped)
  • Grounded Rai - 3 tsp.
  • Asafoetida (Hing) - ¼ tsp
  • Coriander Powder - 3 tsp
  • Red Chilli Powder - 1 tsp
  • Turmeric Powder - 1 ¼ tsp
  • Amchur Powder (Dry Mango Powder) - 1 ½ tsp
  • Salt - 3 ½ tsp. (or as per taste)
  • Let it cool and stir in between.
  • Gobhi Gajar Mooli ka Achar or Cauliflower Carrot Radish Pickle is now ready to be served.
  • Finally, enjoy gajar muli gobhi ka achar immediately or store in an airtight container and enjoy for a month when refrigerated.

How to Make Carrot, Raddish and Cauliflower pickle

  • First, cut the cauliflower into medium florets. Peel and then cut the carrots and radish in 1.5 to 2 inches batons or sticks.

  • Further rinse the vegetables and drain the excess water.
  • Now add cut Gajar, mooli, and gobhi in a big utensil and add 2 tsp salt.
  • Mix all the vegetables.
  • Cover the utensil and keep aside for 7-8 hours.
  • After that strain the excess water from the vegetables with the help of a strainer.
  • Dry the vegetables.
  • Further heat a kadhai on high flame and add mustard oil.
  • Now add mixed vegetables, ground Rai, Asafoetida (Hing), Coriander Powder, Red Chilli Powder, Turmeric Powder, Amchur Powder (Dry Mango Powder), 1 ½ tsp Salt.
  • Mix all the vegetables so that the spices coat it well.
  • Cook the vegetables only for 1-2 minutes.