How to make Gajar Gobhi aur Shalgam ka Achar - Traditional Punjabi pickle made with carrots, cauliflower and turnips.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Carrots (गाजर), Cauliflower (फूलगोभी)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Gajar Gobhi aur Shalgam ka Achar Recipe Card

Gajar Gobhi aur Shalgam ka Achar

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

For more recipes related to Gajar Gobhi aur Shalgam ka Achar checkout Gajar Gobhi Shalgam ka Achar, Gajar Ka Murabba, Hot Sweet Vegetable Pickle, Gajar Mooli Gobhi Ka Instant Achar . You can also find more Pickles, Jams and Chutneys recipes like Coconut Thuvayal, Mango and Papaya Chutney, Kele Ki Chutney, Gongura Pachadi.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Gajar Gobhi aur Shalgam ka Achar Recipe

  • Carrots cut into 1½ inch pieces 500 grams

  • Cauliflower 500 grams

  • Turnips (shalgam) 500 grams

  • Cumin seeds 3/4 cup

  • Cloves 12-15

  • Black cardamoms 4

  • One-inch cinnamon 3

  • Grated jaggery 1 cup

  • Malt vinegar 3 tablespoons

  • Mustard oil 3/4 cup

  • Coarsely grated ginger 6 tablespoons

  • Coarsely grated garlic 4 tablespoons

  • Ginger-garlic paste 1 tablespoon

  • Kashmiri red chilli powder 1 1/2 tablespoons

  • Mustard powder 1 1/2 tablespoons

  • Salt 1 1/2 tablespoons


Step 1

To make garam masala powder, dry roast cumin seeds, cloves, black cardamoms and cinnamon in a non-stick pan till fragrant. Cool and grind to a powder.

Step 2

Place jaggery in a bowl, add vinegar and mix.

Step 3

Peel turnips, slice them vertically and then horizontally into fingers. Separate cauliflower into medium florets. Mix them with carrot in a large bowl.

Step 4

Heat mustard oil in a deep non-stick pan till it begins to smoke. Add grated ginger and grated garlic and saute. Add ginger-garlic paste and continue to saute for 8-10 minutes or till they turn reddish.

Step 5

Add jaggery and vinegar mixture and cook till jaggery melts.

Step 6

Add red chilli powder, mustard powder, garam masala powder and salt and mix well.

Step 7

Add vegetables little by little and keep mixing. Switch off heat.

Step 8

Cool and store in sterilized bottles to use when required.