Gajar, Gobhi shalgum ka achar- A very popular and delicious seasonal mix vegetable pickle of Delhi and Punjab(India)
Gobhi gajar shalgum ka achar taste best when its fresh so try to make in small batches.
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Gobhi, Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle
- 600 grams Cauliflower /phool gobhi
- 600 grams Turnip / Shalgum
- 600 grams Carrot / Gajar
- 250 ml White Vinegar / Sirka 1 cup
- 1/2 tsp Asafoetida / Hing powder
- 150 grams Jaggary / Gud *
- 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 tsp Fenugreek Seeds / Methidana
- 1 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
- 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 chilli powder,turmeric,salt and all the spices and stirFRY FOR FEW SECONDS.
- 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.
- 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.