Gajar Gobhi Shalgam Achar Recipe

5 from 10 votes

Gajar Gobhi Shalgam Achar Recipe

A Sweet And Spicy Punjabi Pickle Gajar Gobhi Shalgam Achar Recipe made with aromatic spices is THE quintessential winter favorite! A great accompaniment to any meal.

Prep: 30

Cook: 1

Rest: 1

Total: 1 1 30

Course: Sides

Cuisine: Indian

Servings: KG ACHAR

Calories: 168kcal

Author: Ruchi

Ingredients

VEGETABLES

1 kg Cauliflower, washed and cut
1 kg Carrots, washed
1 kg Turnip, peeled, washed and sliced
2 small Beets, peeled, washed and sliced (optional)

SPICES

¼ cup Salt
3 tablespoons Kashmiri Red chili powder (adjust according to taste)
6 pieces of Black Cardamom
½ tablespoon Cinnamon Powder or 2 small sticks of Cinnamon
12 pieces of Cloves
2 tablespoons Haldi (Turmeric powder)
1 tablespoon Rock Salt (kala namak)
1 tablespoon Garam Masala Powder
1 tablespoon Cumin seeds
4 tablespoons Rai (Mustard seeds)
2½ tablespoons Fennel seeds (Sanuf)
3 tablespoons Nigella seeds (kalonji)
3 tablespoons Methi dana (Fenugreek seeds)
½ tablespoon Crushed red chili flakes (optional)

ASSEMBLING OF ACHAR

¾ cup Crushed Garlic (36 medium sized cloves)
¾ cup Crushed ginger
1¼ cup Powdered or grated Jaggery
¾ cup Vinegar
2½ cup mustard oil

Instructions

BLANCH THE VEGETABLES

Remove the cauliflower’s large stem end and cut it into large florets or as needed for the recipe. Set aside. Likewise, cut the green ends of carrots, beetroot, and turnips and peel the upper layer.
Wash the vegetables thoroughly under tap water to get rid of any dirt stuck to them. Cut the carrots and turnip into half vertically.
Now fill a large stockpot 2/3 with and bring it to a boil. Add the cauliflower florets to the boiling water. Boil the cauliflower in water for 2-3 minutes (depending on the size of your florets).
Immediately scoop out the cauliflower florets and cool them instantly in an ice water bath. This ice water bath will help ensure the cauliflower doesn’t continue to cook from its own heat. After blanching, cauliflower should still have a bit of crunch left in it.
Repeat the same process for carrots and turnip. Beetroot doesn’t need to be blanched.
PROTIP – If using whole baby carrots, boil the carrots for 4-5 minutes.

DRY THE VEGETABLES

Once the vegetables have been blanched, remove them from the ice bath, drain and spread them on a clean paper towel or kitchen napkin.
Allow the vegetables to dry in the sun for a whole day. It took me a full day to dry my veggies.

DRY-ROAST THE PICKLE SPICES

Add red chili flakes, fenugreek seeds (methi dana), mustard seeds, fennel seeds, cumin seeds, nigella seeds, and cloves to a skillet.
Over medium-low heat, toast the spices, stirring and tossing frequently, until fragrant and slightly brown.
Remove from heat and allow it to cool. Transfer the cooled spices to a blender or motor-pestle. For a bold and impactful flavor, coarsely grind the spices.
Using a mortar and pestle freshly ground black cardamom. Set aside.

PREPARE THE PICKLING SYRUP

Combine vinegar and jaggery in a small heavy pan. Whisk to combine. Bring the jaggery syrup to a boil. Stir in freshly ground black cardamom and the pickling spice to this mixture.
Mix it well until combined. Boil the syrup until it forms a thick 1-string consistency.
Set aside to cool.

ASSEMBLE GAJAR GOBHI SHALGAM KA ACHAR

Heat mustard oil in a heavy pan. Cook until it starts to fume. Remove from heat once it starts to fume and set it aside to cool slightly.
Once cooled, add ginger-garlic paste to it. Sauté until the ginger-garlic mix becomes slightly brown. The goal is to cook the raw smell of ginger and garlic. It will take about 12-14 minutes on a medium-low flame.
Once cooked, take it off the flame and set it aside.
Transfer the vegetables to a large mixing bowl. Now, add the vinegar+jaggery+spice mix to the vegetables. Next, add the cooked ginger-garlic paste to gobhi, gajar, shalgam, and beetroot.
Add Kashmiri red chili powder, cinnamon powder, and salt.
Use a clean spoon and toss everything together until everything is well blended.
Do not transfer the gobhi gajar shalgam achar to a jar as yet; allow the pickle to cool completely. Cover the pickle bowl with a kitchen towel and let it cool.
Once completely cooled, transfer the pickle to a clean, sterilized, dry jar.
Cover the jar tightly with a lid. Place the jar in the sun to mature. It will take at least 2-3 days at room temperature for the gobhi gajar shalgam achar to mature.
Achar will be ready in 4-5 days. Serve it alongside your favorite meal and enjoy!

Video

Notes

Recipe tips to make the BEST Gajar Gobhi Shalgam Achar

» Cut the vegetables- For this gobhi gajar shalgam achar, cut the vegetables thick. Cut gobhi into 1-inch florets, cut turnip vertically into 1/2-inch-thick. If using baby carrots, then you are all set; add them to the pickle as is.

» Blanch the vegetables - Blanching locks in the flavor and freshness of these veggies and cooks them slightly. Therefore do not skip this process.

» Drying the vegetables- Make sure the vegetables are dried before you add them to the pickle. If there is moisture in the vegetables, the pickle will get moldy.

» Color - The color of the pickle will depend on the type of jaggery you use. If you add a darker shade of jaggery to your pickle, the pickle will turn dark brown in color.

» Long shelf life - Gobhi gajar shalgam achar has a long shelf life because of sodium, vinegar, and oil, which help preserve the pickle for a longer time. Cutting back on any of these ingredients may spoil the achar.

» Jar selection - Choose the jar that has a secure lid. The jar should seal so tightly that air can hardly escape from the pickle jar. This will prevent the achar from going bad.

» Let the achar mature - Place the gobhi gajar shalgam achar jar in direct sunlight to let it ferment properly. The more the achar matures, the better it tastes.

» Other options - To add a spicy touch to Gajar Gobhi and Shalgam pickle, you can slit the green chilies and add them to the achar.

» To preserve the achar for a long time, Gobhi gajar shalgam achar should always be submerged in mustard oil.

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