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Gajar Gobhi Shalgum ka Achar | Mix Vegetable Pickle +video

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Gobhi Gajar shalgum ka achar- A very popular sweet and sour mix vegetable pickle of Delhi and Punjab(India)

Gobhi gajar shalgum ka achar / carrot,turnip and cauliflower pickle -this  is a specialty from Punjab,a must have pickle during winter  as these vegetables are easily available during this season. I always make this pickle in the starting  of winters and enjoy with  all the stuffed parathas which we usually make during winters ,it taste great with paratha ,poori and rice and daal combo too.
The main vegetables used to make this delicious tangy Gobhi Gajar Shalgum ka khatta meetha achar are carrot,cauliflower and turnips .I have used them in equal preparation but you can adjust the ratio according to your choice or can use any two vegetables instead of three but in authentic pickle these three are must.
The recipe is quit easy to make but you have to be careful in few things.First and foremost is to dry the extra moisture from the vegetable by sun drying them on a cloth for a day.The jaggary should be just melted in vinegar ,don’t overcook it as it may alter the taste.
Gobhi gajar shalgum ka achar taste best when its fresh so try to make in small batches.
It taste delicious with parathas ,poori and rice
You can also check these delicious recipes-
gobhi gajar aur shalgum ka achar

Gobhi gajar aur shalgum ka achar

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3.89 from 18 votes

Gobhi, Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle

Seasonal sweet and sour pickle of cauliflower,turnip and carrots
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Pickles/Achar
Cuisine: Pickles, Punjabi Cuisine
Keyword: achar, gajar, gobhi,shalgum, gobhi gajar pickle, khatta meetha ACHAR, mix vegetable pickle, pickle, turnip
Author: Anjana Chaturvedi

Ingredients

  • 600 grams Cauliflower /phool gobhi
  • 600 grams Turnip / Shalgum
  • 600 grams Carrot / Gajar
  • 1/3 cup White Vinegar / Sirka 1 cup
  • 1/2 tsp Asafoetida / Hing powder
  • 1 Cup Jaggary / Gud * grated
  • 1 tsp Turmeric Powder / Haldi Powder
  • 2.5 tbsp kashmiri Red Chilli powder / Laal mirch powder
  • 150 grams Ginger / Adrak
  • 3 tbsp Salt / Namak
  • 1.5 tsp Fenugreek Seeds / Methidana
  • 1.5 tbsp Fennel Seeds / Saunf
  • 2.5 tbsp Mustard Seeds / Rai *
  • 250 ml Mustard Oil / Sarso ka tel 1 cup
  • 2 tbsp Garam Masala (whole) *listed in the notes

Instructions

  • Seperate the florets from cauliflower and peel and chop turnip and carrots in baton shape.*
  • Grind garam masala ( 2 black cardamom,6 small cardamom,1.5 t.s black pepper,1/2 t.s cloves,2 tbs.s cumin,1/2 t.s cinnamon OR use readymade garam masala. ) fenugreek seeds ,fennel and mustard seeds coarsely,and peel and grate the ginger.
  • Boil enough water in a pan,add 1 tsp turmeric and 1 tbls salt add cauliflower florets and boil for 1 minute ,
  • Now add turnip and carrots and boil for one more minute.drain and spread on a towel to absorb the moisture.
  • Keep in sunlight for atleast 4-5 hours,or,till all the extra moisture dries up completely.(this step is important as moisture can spoil the pickle)
  • Heat vinegar in a separate pan,when it start boiling add crushed jaggery,and stir and mix,cook till jaggary dissolves completely
  • Take mustard oil in a pan and heat very well.remove pan from heat and then let it cool down slightly.
  • Then add grated ginger, fry for few seconds and then add asafoetida ,red chili powder, turmeric, salt and all the spices and stir-fry for a minute on low heat.
  • Now add the vinegar and jaggery mix and let it boil for 2-3 minutes.
  • Add the vegetables in this pan and mix well till vegetables get well coated with masala.
  • Let it cool a bit and then cover with a lid and let it rest for a day.(the pickle should be covered with the syrup )
  • Next day Transfer the pickle in a sterlized jar ,cover and keep in sunlight for 3 days if possible.
  • Now your pickle is ready to eat. Enjoy!

Notes

NOTE-
1-Garam masala -Grind 6 black cardamom,12 small cardamom,1.5 tsp black pepper,1/2 tsp cloves,1.5 tsp cumin,1/2 tsp cinnamon OR use readymade garam masala.
2-This pickle taste best when it is fresh i.e. with in a month. so don't make in large quantity. because vegetables taste better when they are crunchy. when pickle matures, they become soft and  may become too sour in taste.
3-You may increase or decrease the proportion of vegetable according to your personal choice.
4-You can substitute mustard oil with refined oil ,if you don't like the strong taste of mustard oil.
5-Batons-chop like french fries
6-Pickle should always be covered with a layer of oil to avoid spoiling.
7-You can adjust the quantity of jaggery and vinegar to suit your taste. 

Comments

  1. SV says

    can I use brown sugar instead of jiggery and how much sugar to use.

    • anjanaskc says

      Yes you can use equal quantity of brown sugar

  2. SV says

    should the vegetables be weighed before boiling in water

  3. Neelima Shende says

    Very nice recipe. Can you name the whole garam masalas and the praportion ?

    • anjanaskc says

      Thank you Neelam, The list of garam masala was already given in the note section ,but I have updated the recipe again,please check

  4. Mini says

    I visited India a few days back and a relative served this achar. I liked it but never asked the recipe, When I came back , I wanted to make the achar badly. Looked up on the internet and the recipe popped. The achar turned out yummy and is even hit amongst my colleagues.

  5. Zenib says

    would it be okay to make this a month from when i expect to eat it or is it better to make it 3 days before i need it?

    • anjanaskc says

      Zenib-you can easily make it a month before ,it stays well for 3-4 months

  6. Mita says

    Hello

    Request you to please share the whole garam masala with the exact quantity

    Thankyou so much

  8. shreya says

    Achar with Gobi I never heard about but the dish looks yummy as well. Hope if I can prepare it as u have made it out…

  9. Emily says

    Wonderful Post, I highly appreciate those people who share some good information, because I like those people who actually share :).

  10. Maayeka says

    @anonymous-this is a authentic and traditional way of making this punjabi mix pickle ,but if you wish then skip jaggary and increase the amount of oil in it to cover the pickle

  11. Anonymous says

    Hi!mam i dont like sweet in pickles can this pickle be made without jaggery. if yes then do i have to make any other alterations in the masala.

  14. Hema says

    Had tasted this at a Punjabi friends place, looks superb, bookmarked..

  19. Carole says

    Anjana, thanks for following Carole's Chatter Blog Tips. You might like my main blog as well, Carole's Chatter. I have followed you right back. Cheers

  22. naaz says

    Hi thanks for stopping by my place.
    Started following u,
    And the pickle looks mouthwatering,
    Have a wonderful day.

  26. faseela says

    superb pickle……….happily following you……U have a wonderful space here……

  28. Anonymous says

    looking delicious as your food always taste

  30. Suja says

    Tempting pickle..look so delicious..
    You have a wonderful space,happy following u:)

  34. Swathi says

    veggie pickle looks delicious. Love it. Thanks for vising my blog you a wonderful space. I am following you.

  37. Nisha says

    I have been looking for this recipe from quite some time . Thank you .

    Bookmarked it

3.89 from 18 votes (18 ratings without comment)