Gobhi Gajar & Shalgum Achaar

A must have winter treat from North India called Gobhi Gajar & Shalgum Achaar.  Usually made in the winters as these veggies are in season and is an absolutely delicious pickle. I just love this achaar (pickle) specially the way my Mom makes it.  Ever since I got married, whenever I visit her in Florida during winter, she makes sure she make this achaar for me.  Moms are the best!!!!!

I always wanted to learn how to make this pickle, but was nervous that I will not do justice to it.  So, today my blog completed a year and I decided to give this pickle a try.  Cant believe its been a year already. Time is flying for sure.

This is the first time I made Gobhi Gajar & Shalgum Achaar, of course directions from my Mom over FaceTime and I must say I am very impressed with the outcome.  My husband just tried a piece of it and goes, “it came out good”.

 Ingredients:

• 1 whole cauliflower
• 3 carrots
• 2 big turnips
• salt to taste
• 1 cup vinegar
• 2 cup vegetable oil or mustard oil
• 10 black cardamom
• 3 whole garlic, chopped
• big piece of ginger, chopped
• 1 big onion, grated
• 3-4 tbsp cumin seeds
• 3-4 tbsp black peppercorns
• 4 oz jaggery
• salt to taste
• 3-4 tbsp red chili powder
• 2-3 tsp paprika
• 1 tsp turmeric
• 4 tbsp mustard seeds

Directions:

First of all cut all the veggies into medium to big size pieces.  Wash it and set aside.  In a big pot, boil the water with salt and blanche all the veggies for a couple of minutes.  Drain it in the strainer and let it sit there for a few minutes until there is no dripping water out of the strainer.

Then spread the veggies on to a piece of cloth or a sheet and let them dry completely outside in the sun or if the weather doesn’t permit then inside.  The veggies should be dried completely.

In a big kadai, heat the oil.  Add the grated onion and sauté till pink.  Add the chopped ginger and garlic and sauté for additional few minutes until the garlic is pinkish too.

Add vinegar and jaggery (Gur) and cook a few minutes more, it will start caramelizing.  Do not over overcook it.  At this time, add salt, turmeric, red chili powder & paprika.  Roast the masala for a few additional minutes.

Turn the gas off.  Slightly roast cumin, black peppercorn, mustard seeds and black cardamom and coarsely grind it.  Add it to the masala and mix well.  Let the masala cool down all the way.

After the veggies are dried, mix the masala with the veggies in a big pot using your hands.  Put it out in the sunlight.  Let it sit in the pot for a couple of days, mixing a few times during the day.  Transfer it to a sterilized airtight glass bottle.  Leave it out in the sunlight for a few more days. If for any reason the pickle didn’t get enough sunlight then you just put it in the fridge after 3-4 days, so that it doesn’t get bad.

Now your achaar is ready.  Serve it with a hot paratha, rice & daal, pooris.

Gobhi Gajar & Shalgum Achaar

Sarika Gunjal

Enjoy this winter special pickle with your hot parathas & pooris.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Chutney, Pickles &amp

Cuisine Indian

Ingredients

  

• 1 whole cauliflower
• 3 carrots
• 2 big turnips
• salt to taste
• 1 cup vinegar
• 2 cup vegetable oil or mustard oil
• 10 black cardamom
• 3 whole garlic chopped
• big piece of ginger chopped
• 1 big onion grated
• 3-4 tbsp cumin seeds
• 3-4 tbsp black peppercorns
• 4 oz jaggery
• salt to taste
• 3-4 tbsp red chili powder
• 2-3 tsp paprika
• 1 tsp turmeric
• 4 tbsp mustard seeds

Instructions

 

• First of all cut all the veggies into medium to big size pieces. Wash it and set aside. In a big pot, boil the water with salt and blanche all the veggies for a couple of minutes. Drain it in the strainer and let it sit there for a few minutes until there is no dripping water out of the strainer.
• Then spread the veggies on to a piece of cloth or a sheet and let them dry completely outside in the sun or if the weather doesn't permit then inside. The veggies should be dried completely.
• In a big kadai, heat the oil. Add the grated onion and sauté till pink. Add the chopped ginger and garlic and sauté for additional few minutes until the garlic is pinkish too.
• Add vinegar and jaggery (Gur) and cook a few minutes more, it will start caramelizing. Do not over overcook it. At this time, add salt, turmeric, red chili powder & paprika. Roast the masala for a few additional minutes.
• Turn the gas off. Slightly roast cumin, black peppercorn, mustard seeds and black cardamom and coarsely grind it. Add it to the masala and mix well. Let the masala cool down all the way.
• DSC_3338-1After the veggies are dried, mix the masala with the veggies in a big pot using your hands. Put it out in the sunlight. Let it sit in the pot for a couple of days, mixing a few times during the day. Transfer it to a sterilized airtight glass bottle. Leave it out in the sunlight for a few more days. If for any reason the pickle didn't get enough sunlight then you just put it in the fridge after 3-4 days, so that it doesn't get bad.
• Now your achaar is ready. Serve it with a hot paratha, rice & daal, pooris.

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