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.
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.
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!
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
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.
Such a simple recipe. Surely making it.
Thanks for the recipe. But what is the souring agent in these pickles?
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!