Gajar gobhi shalgam ka achar
This pickle of seasonal vegetables goes well with meals of parathas, makke ki roti saag, or with dal chawal.
Servings Prep Time
1.5kg 30 minutes
Cook Time
5minutes
Servings Prep Time
1.5kg 30 minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Scrape and wash turnips and carrots and cut them into small pieces. Cut cauliflower florets and wash them in warm water. Pt dry the vegetables, and keep them in sun to dry further. In the meantime, take a clean glass jar that will be used for storing the pickle, and keep it in sunlight as well. Sunlight sanitizes the jar.
  2. Heat mustard oil in a kadai or pan till smoking point. Switch off the gas. Add garlic and ginger paste to it and stir well. When the oil becomes slightly cold, switch on the gas, and saute ginger garlic paste till golden brown. Add cut vegetables and salt, and stir well. Cook vegetables on low flame till all the juices of vegetables evaporate.
  3. Switch off the gas. Add all the spices and jaggery powder, and stir well till the jaggery melts. Allow the mixture to cool down.
  4. Once the mixture is cold, spoon the mixture in sterilized jar, and top it with vinegar. Close the lid properly and keep it in sunlight to ferment. In bright sunlight and warmer weather, the pickle will be ready in two to three days.In cold weather it might take a week or more.
  5. Once the mustard seeds have fermented, and all the spices have percolated in the vegetables, the pickle can be consumed. It can be stored at room temperature for about five to six months.
Recipe Notes
  • The jar in which pickle is to be stored should be completely dry and sterilized.
  • The time taken for pickle to be ready depends upon room temperature. It gets ready in two days in hot climes, but takes more time at colder places.
  • If you prefer tangy pickle, and do not want sweet taste, do not add jaggery.

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