Recipe for Gobi Gajar Shalgam Ka Achar

Gobi Gajar Shalgam Ka Achar is a winter pickle recipe for north India, in which three winter vegetables, namely cauliflower, carrots and turnips, are combined with spices, oil and vinegar.

During the winter months in India, the vegetable markets get loaded with these three vegetables. It is the best time to buy these vegetables and use them in various recipes because they are local, fresh and in season.

In Germany, where I live, I get to buy these vegetables from local Indian and Turkish stores during winter, and I make sure to make these lovely Indian delicacies and enjoy them in German Winter 🙂

I have already shared many winter recipes. You can find the links in my article: Warm Up with Indian Winter Recipes in Germany.

In many homes in north India, pickles are usually served with parathas, rice, roti sabzi, etc. Unlike many other pickles, this pickle, i.e. Gobi Gajar Shalgam Ka Achar, is not very hot because of the minimal use of chilli powder. Due to the presence of jaggery, vinegar and spices, it tastes tangy, sweet and spicy.

Traditionally, red carrots are used in this recipe (also used for making gajar ka halwa). Living in Germany, access to red carrots is not that easy. But you do find them in Indian and Turkish shops in winter. Feel free to use the orange ones if you don’t find them.

So, let us start with the recipe:

Ingredients needed to make Gobi Gajar Shalgam Ka Achar:

• 1 Cauliflower; washed and cut into florets
• 3 Carrots; washed, peeled and cut into strips of medium thickness
• 3 Turnips; washed, peeled and cut into strips of medium thickness
• 8-10 Green Chilies(optional)
• 2 tbsp Fenugreek Seeds
• 1 tbsp Mustard Seeds
• 2 cups Mustard Oil
• 1½ cups Vinegar
• 250 gm Jaggery
• 3 tbsp Salt
• 2 tbsp Kashmiri Red Chilli Powder
• 4 tbsp Ginger Paste
• 4 tbsp Garlic Paste
• 4 tbsp Onion Paste

Method to make Gobi Gajar Shalgam Ka Achar:

Heat water in a pot. When it comes to a boil, all the cut cauliflower, carrots and turnips. Cook for 3-4 minutes.

Then remove the water and spread them on a clean cloth. Leave these vegetables overnight or till all the moisture is completely removed.

Roast fenugreek seeds and mustard seeds.

When cooled, ground them into a fine powder.

Combine this powder with Kashmiri red chilli powder and salt. Keep aside. This is the spice mix for the pickle.

Heat mustard oil till it starts smoking.

Add ginger, garlic and onion paste and cook on medium heat for about 10 minutes till the rawness of all the vegetables is removed.

Add vinegar and jaggery. Let the jaggery melt.

Now add the spice mix. Cook for 2 minutes and remove from heat.

Let this mixture cool and come to room temperature.

Then, add the dried vegetables and chillies (optional) and mix them well.

After about an hour, transfer this to any plastic or glass jar with an airtight cover.

Cover and let it rest for 3-4 days, after which the pickle will mature and be ready to eat.

Some additional notes:

1. The key to preserving any pickle for a long time is adding the right amount of salt and avoiding contact with moisture. In this recipe, we have added vinegar, which, along with salt, also acts as a preservative. So, the pickle should stay good for at least three months when stored in an airtight container. However, if you have made a larger quantity, just like I did, you can keep the jar in the fridge after it has matured. Keep a smaller quantity in a smaller jar at room temperature for everyday use. Refill it with smaller amounts when the pickle in the small jar gets over, retaining the larger part in the fridge.
   
2. When you use a spoon to take out the pickle, ensure it is absolutely clean and has no moisture. If the pickle comes in contact with water, the chances of it spoiling are high.
   
3. When you add vegetables, during the preparation of the pickle, make sure that there is no moisture in them.

Check out other pickle recipes here.

Check out other recipes from my kitchen here.

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Here is the recipe in printable format.