Gajar Gobhi Shalgam ka achar two ways 

Gajar Gobhi Shalgam ka achar two ways

Winters always mean the sharp punjabi pickles of red carrots, turnip and fresh cauliflower. Every winter freshest of produce would be bought and huge quantities of the pickles would be made multiple times in winter.

And there would be two kinds, one the sharp sour ones with no hint of sweetness. Only the pungency of mustard and chilli. This is the pickle that would be made weekly, partly because it would get over before we would start enjoying it and partly because this is the pickle with a shorter shelf life. A week to 10 days. So every week or 10 days the pickle would be made again.

Gajar Gobhi Shalgam ka achar two ways

The other pickle would last a little longer, a little jaggery is added to reduce the pungency. This was the pickle that was my favorite. Granny and me used to eat this in kilograms almost.

Gajar Gobhi Shalgam ka achar two ways

So today I bring to you not one but two winter pickles from my punjabi household

Gajar Gobhi Shalgam ka achar two waysWinters always mean the sharp punjabi pickles of red carrots, turnip and fresh cauliflower. Every winter freshest of produce would be bought and huge quantities of the pickles would be made multiple times in winter. And there would be two kinds, one the sharp sour ones with no hint of sweetness. Onl...

Summary

5150
  • Cuisineindian
  • Yield6 cups 6 cup
  • Cooking Time45 minutesPT0H45M
  • Preparation Time30 minutesPT0H30M
  • Total Time1 hour, 15 minutesPT1H15M

Ingredients

Red Carrots
500 gms
Turnip
500gms
Cauliflower heads
2
For the Sweet & Sour version
Ginger
100 gms
Mustard Oil
1/4 cup
Salt
to taste
Jaggery
2 tbsps
Mustard powder
4 tbsps
Green Chillies
8-10
For the sharp sour version
Mustard oil
2 tbsps
Salt
to taste
Mustard powder
3 tbsps
Chilli Powder
1 tbsp

Steps

  1. Wash and dry all vegetables.  Cut turnip (shalgam) and carrot (gajar) in 1/2 inch strips. Cut cauliflower (gobhi) in a medium sized florets.
  2. Blanch the vegetables in boiling water for 2 minutes, drain and spread in sun for completely drying. The vegetables need to to be fully dry else the pickle can spoil.
  3. Split the vegetables in two equal parts and make the respective masalas.
  4. For the sour sharp version, mix together the ingredients and pour on the vegetables. Using clean dry hands mix the vegetables and the masalas well. Pour in dry airtight containers  and keep aside for 2 days. You can eat it immediately but it tastes best between 2-8 days.
  5. For the sweet and sharp version of the pickle, heat mustard oil in a kadhai and add sliced ginger to it. Flash fry the ginger and turn off the heat. Add salt, turmeric, green chillies, mustard powder and grated jaggery. Stir till mixed. Pour the mixture on the vegetables. Using clean dry hands mix the vegetables and the masalas well. Pour in dry airtight containers and keep aside for 2-3 days. This pickle will last for 2-3 months.

Make this with the last batch of winter vegetables and relish it, extend the winter as much as you can and treasure the food that comes along

Gajar Gobhi Shalgam ka achar two ways

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