Go Back
Print Recipe
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.