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
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 Sprouts Ki Chatni, Chhundo, Ginger And Tomato Thuvaiyal, Olive Pickle.
Gajar Gobhi aur Shalgam ka Achar Recipe Card
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
Method
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.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.