Gobi Gajar Shalgam Ka Achar
Gobi Gajar Shalgam Ka Achar is a pickle made with cauliflower, carrots and turnips. This pickle is usually made in the winter when all these vegetables are in season. It is a perfect accompaniment for paranthas.
Equipment
- Mixer
- A pig pan/pot
Ingredients
- 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
Instructions
- 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 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. Cook till the jaggery melts completeley.
- Now add the spice mix. Cook for 2 minutes and remove from heat.
- Let this mixture cool a bit.
- Then add the dried vegetables and chillies (optional) and give them a good mix.
- 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 will be ready to eat.