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Gajar Gobhi Shalgam Ka Achaar- Two Ways

Gajar Gobhi Shalgam Ka Achar is what winter memories are made up, well…for me! Same vegetables but there are so many ways you can add spices to them and make them come alive!

Here are two ways to make Gajar Gobhi Shalgam ka Achar.

Gajar Gobhi Shalgam ka Achar

Winters always mean the sharp Punjabi pickles of red carrots, turnip and fresh cauliflower coming together to form amazing pickles. I remember how every winter, the freshest of produce would be bought and huge quantities of the pickles would be made multiple times in winter.

And then there would be two kinds, one the sharp sour one 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

 

The other pickle would last a little longer, a little jaggery is added to reduce the pungency. This was the pickle that remains my favorite! Granny and I used to eat this by the kilo!

 

Gajar Gobhi Shalgam ka Achar

 

It is amazing how we come up with such completely different recipes for pickles using the same vegetables. Add an ingredient here, remove one there, and voila! You get a completely new taste. Pickles are an integral part of any Indian household and I am always at awe at how many different kinds of pickles we manage to make. Pickling is one of the best ways to enjoy fruits and vegetables even after their season is over and that is why I love pickles.

So today I bring to you not one but two winter pickles from my Punjabi household. But before that, have you seen this amazing Instant Raw Mango Pickle recipe?

Gajar Gobhi Shalgam ka achar two ways

Winter special Gajar Gobhi Shalgam ka achar two ways. One which is sharp and pungent with mustard and the one which balances the pungency with slight sweetness of jaggery!
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course condiments
Cuisine Indian
Servings 6 cup

Ingredients
  

  • 500 gms Carrots Red
  • 500 gms turnip
  • 2 cauliflower heads

For the Sweet & Sour version

  • 100 gms ginger
  • 1/3 cup mustard oil
  • to taste salt
  • 2 tbsps jaggery
  • 4 tbsps mustard powder
  • 8 - 10 green chillies
  • 1/4 tspn turmeric powder
  • 1 tbsp malt vinegar

For the sharp sour version

  • 1/4 cup mustard oil
  • to taste salt
  • 3 tbsps mustard powder
  • 1 tbsp chilli Powder
  • 1 tbsp malt vinegar

Instructions
 

  • Wash and dry all vegetables. Cut turnip (shalgam) and carrot (gajar) in 1/2 inch strips. Cut cauliflower (gobhi) in a medium sized florets.
  • 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 get spoilt.
  • Split the vegetables in two equal parts and make the respective masalas.
  • For the sour sharp version, mix together the ingredients and pour on the vegetables. Using clean dry hands to 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.
  • 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.

Notes

The amount of chilli powder can be adjusted depending on how spicy you want this. The quantity mentioned in the recipe makes low to medium spiced pickle.
If you don't have malt vinegar handy, lemon juice can also be used.
 
 
Tried this recipe?Let us know how it was!

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Breakfast & Brunch// Chutneys, Relishes and Pickles// Heirloom Recipes// Kitchen Basics// Ma's Recipes// Seasonal Recipes// Winter Recipes3 Comments

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Comments

  1. Ansima Singh Rao says

    January 28, 2016 at 11:47 am

    Such a simple recipe. Surely making it.

    Reply
  2. Joyshree says

    December 23, 2017 at 11:45 am

    Thanks for the recipe. But what is the souring agent in these pickles?

    Reply
  3. Raji says

    February 4, 2021 at 12:05 pm

    Thanks for sharing the recipe! Just wanted to know if it’s ok to simply wipe down the water well if there’s no sunlight available for drying the veggies..thanks in advance!

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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