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–+ servings

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!
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 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.
 
 
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