Gajar Gobi Shalgam Achaar

Recipe by
Total Time:
3 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 250 g - carrots
  • 250 g - turnip
  • 250 g cauliflower
  • 1 - grated ginger, medium-size
  • 6 flakes - garlic, finely chopped
  • 1 tsp - mustard seeds
  • Chilli powder as per taste
  • Salt as per taste
  • 3 tbsp - vinegar
  • A small piece of jaggery
  • 3 tbsp - mustard oil

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