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Gajar Gobhi aur Shalgam ka Achar

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Traditional Punjabi pickle made with carrots, cauliflower and turnips.

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

Preparation Time : 6-10 minutes

Cooking time : 26-30 minutes

Servings : 4

Gajar Gobhi aur Shalgam ka Achar

Main Ingredients

Carrots (gajar) , Cauliflower (gobhi)




Pickle Jams Chutneys

Level Of Cooking



  • Carrots (gajar) cut into 1½ inch pieces
    500 grams
  • Cauliflower (gobhi)
    500 grams
  • Turnips (shalgam)
    500 grams
  • Cumin seeds
    3/4 cup
  • Cloves
  • Black cardamoms
  • One-inch cinnamon
  • 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.

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