Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

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

by 43 Comments

Gobhi ,gajar ,shalgum ka achar- A very popular and delicious seasonal mix vegetable pickle of Delhi and Punjab(India)

Gobhi gajar shalgum ka achar /pickle 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 aur Shalgum ka 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 aur shalgum ka achar taste best when its fresh so try to make in small batches.
It taste delicious with parathas ,poori and rice
I also make these delicious pickles-
Print Recipe
3.83 from 17 votes

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

Seasonal sweet and sour pickle of cauliflower,turnip and carrots
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Pickles/Achar
Cuisine: Pickles, Punjabi Cuisine
Author: Anjana Chaturvedi

Ingredients

  • 500 grams Cauliflower /phool gobhi
  • 500 grams Turnip / Shalgum
  • 500 grams Carrot / Gajar
  • 400 ml White Vinegar / Sirka
  • 1/2 tsp Asafoetida / Hing powder
  • 300 grams Jaggary / Gud *
  • 1 tsp Turmeric Powder / Haldi Powder
  • 4 tbsp Red Chilli powder / Laal mirch powder
  • 150 grams Ginger / Adrak
  • 4 tbsp Salt / Namak
  • 2 tbsp Fenugreek Seeds / Methidana
  • 2 tbsp Fennel Seeds / Saunf
  • 2 tbsp Mustard Seeds / Rai *
  • 600 ml Mustard Oil / Sarso ka tel
  • 4 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 ( 6 black cardamom,12 small cardamom,1.5 t.s black pepper,1/2 t.s cloves,1.5 t.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 tbls salt add cauliflower florets and boil for a 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 8 hours,or,till all the extra moisture dries up completely.(this step is important as moisture can spoil the pickle)
  • 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 stir.
  • Add the vegetables in this pan and mix well till vegetables get well coated with masala.
  • Heat vinegar in a seperate pan,when it start boiling add crushed jaggery,and stir and mix,cook till jaggary dissolves completely
  • Let it cool a bit and then add it into the vegetables.mix well.
  • Transfer the pickle in a sterlized jar ,cover and keep in sunlight for 3 days.
  • Now your pickle is ready to eat.

Notes

NOTE-
1-Garam masala -Grind 6 black cardamom,12 small cardamom,1.5 t.s black pepper,1/2 t.s cloves,1.5 t.s cumin,1/2 t.s 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 preportion 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.

Related Recipes

Comments

  4. 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.

    Reply

  5. 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?

    Reply

  10. @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

    Reply

  11. 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.

    Reply

  19. 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

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *