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
- 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
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.
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.