Gobi Gajar Shalgam ka Achar

Gobi Gajar Shalgam ka Achar is a delicious Indian pickle made using fresh cauliflower, carrots, and turnips. This traditional pickle tastes best when made in winter when cauliflower is in season, carrots are sweeter and turnips are crisp. Make it in a big batch to last throughout the year. 

Gobi Gajar Shalgam ka Achar

As a kid I was loyal to my aam ka achar and wouldn’t really bother with other pickles at the table. Now an adult, who is much more appreciative of variety, I’ve come to love this quintessential winter achar and can’t stop munching on the crispy, crunchy, pickled vegetables coated in sweet and spicy masala. 

Gobi Gajar Shalgum ka Achar

This is a very simple achar recipe that requires no sun time. A few things you need to make sure so your achar lasts are dry vegetables and a clean jar, more on that below.

Gobi Gajar Shalgum ka Achar

Tips for making Gobi Gajar Shalgam ka Achar

  • Once you wash and chop the vegetables they need to be washed again with boiling and drained.
  • After you’ve drained the water from them, the vegetables need to dry in the sun or under a fan. This is one step you can’t skip, any moisture in the vegetables can spoil the achar. 
  • You can use either canola or mustard oil. Mustard oil is traditionally used however we use a mix as we find only mustard oil overpowers the spices and vegetables.

Gobi Gajar Shalgum ka Achar Gobi Gajar Shalgum ka Achar

  • You have to bhunno (cook down) the onions until they caramelize and all the waters release – I find the best way to do this is to start with puréed onions.
  • Gud/Jaggery deepens the color and balances the spices, you can use the blocks or powdered version.
  • The preserver in this achar is vinegar, it’s not an overpowering taste once cooked but you will smell it while cooking.

Making Gobi Gajar Shalgum ka Achar Making Gobi Gajar Shalgum ka Achar

  • The vegetables in this achar are not cooked down, once bottled they should still have a bite to them, that’s what makes this achar so delicious.
  • I used grams to measure the vegetables and jaggery in this recipe as I find when it comes to ingredients that are cut in odd sizes it’s easier to measure in exact weight than size. If you don’t have a kitchen scale use the following for this recipe: 3 cup chopped cauliflower, 2 cup chopped carrots, 2 cup chopped turnip, 1 cup jaggery 
  • This achar can stay out for 3-4 months if you live in a place with moderately cool temperatures. If you live in warmer climates, I’d suggest refrigerating, in which case the achar can last 10-12 months. 

Gobi Gajar Shalgum ka Achar

Gobi Gajar Shalgum ka Achar
 
Prep time
Cook time
Total time
 
Gobi Gajar Shalgam ka Achar is a delicious Indian pickle made using fresh cauliflower, carrots, and turnips. This traditional pickle tastes best when made in winter whew cauliflower is in season, carrots are sweeter and turnips are crisp. Make it in a big batch to last throughout the year.
Author:
Serves: 4 cups
Ingredients
  • 250 g gobi/cauliflower (approx 3 cup); 2 inch florets
  • 250 g gajar/carrots (approx 2 cup); 1.5 inch batons
  • 250 g shalgum/ turnips (approx 2 cup); 1.5 inch batons
  • 1 cup canola oil
  • 2 tablespoon mustard oil
  • 1 cup onion; puréed (about 1 large onion)
  • 2 tablespoon ginger; crushed
  • 1 tablespoon garlic; minced (3 cloves)
  • 200 g gud/jaggery (approx 1 cup)
  • 1 teaspoon split mustard (rai)
  • ½ teaspoon haldi (turmeric)
  • 1½ tablespoon red chili powder (lal mirch)
  • ⅛ teaspoon hing (asafoetida)
  • 1 cup vinegar
  • 2½ teaspoon salt
  • 1 teaspoon garam masala
Method
  1. Wash and chop the vegetables; the gobi/cauliflower should be in 2 inch florets while the gajar/carrots and shalgum/turnips chopped into 1.5 inch batons.
  2. Place the cut vegetables in a colander.
  3. Heat 10 cups water in a large pan or kettle, once it boils, pour over the vegetables.
  4. Drain the water.
  5. Spread the vegetables on a cotton tea towel or absorbent mat and let them to dry for 3-4 hours. This can be done in the sun or with the help of a fan.
  6. In a heavy bottom pan add the oils and warm on medium heat.
  7. Once the oil is hot add the hing abd puréed onions. Begin cooking them down, they will go from white to pink to golden in color. This will take about 7-8 minutes. Stir often to ensure they don’t stick to the pan.
  8. When the onions are golden in color add the ginger and garlic and continue to cook down until caramel in color, 3-4 minutes.
  9. Add in the ground mustard seeds, chili powder, turmeric powder, hing, garam masala and salt, mix well.
  10. Add in the vinegar and jaggery. Cook for 2-3 minutes, allowing this mixture to melt together and thicken up.
  11. Add in chopped vegetables and mix well ensuring everything gets well coasting with the masala. Cook for 2 minutes before turning off heat.
  12. Allow the achar to cool completely before transferring to clean dry jars.
  13. Allow the flavors if the achar to develop for at least 24 hours before enjoying.
  14. Store in a cool and dry place for up to 3-4 months or refrigerate for up to 10-12 months.

Enjoy, 

7 thoughts on “Gobi Gajar Shalgam ka Achar

  1. Looks yummy! ! I was looking for an easy recepie to make this winter pickle. I searched on a you tube last year but got so overwhelmed with so many different ways to make it, that I dropped the idea. So glad I found it on your site. Will definitely make it. Thank you Nisha!

  2. Nishaji can you offer any suggestions on drying the veg when you don’t have a fan and it’s -40C outside? I was thinking of popping them into a warm oven for a bit. Thoughts or advice from you or your mom?

  3. My partner doesn’t eat sugar and I wondered if we could sweeten this with medjool dates? Do you have any guidance on that?

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