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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.