How to make Gajar Mooli Gobhi Ka Instant Achar - Hot and sour vegetable pickle easy to make.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Carrots (गाजर), Radishes (मूलियाँ)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Gajar Mooli Gobhi Ka Instant 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 Mooli Gobhi Ka Instant Achar checkout Gajar Ka Murabba , Hot Sweet Vegetable Pickle , Pickled Vegetables , Low Calorie Carrot Pickle . You can also find more Pickles, Jams and Chutneys recipes like Inji Thakkali Thuvayal, Raw Papaya Chutney, Palak Ki Chutney, Tomato Chutney.

Gajar Mooli Gobhi Ka Instant Achar Recipe Card

Gajar Mooli Gobhi Ka Instant Achar

Prep Time : 1-2days

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Gajar Mooli Gobhi Ka Instant Achar Recipe

  • Carrots cut into batons 10

  • Radishes cut into batons 10

  • Cauliflower small florets 1 medium

  • Vinegar 1 litre

  • Sugar 3 1/2 tablespoons

  • Black peppercorns 12-15

  • Bay leaves 2

  • Salt 2 tablespoons

  • Fenugreek seeds (methi dana) 1 tablespoon

  • Cumin seeds 2 tablespoons

  • Split mustard seeds (rai ki dal) 3 tablespoons

  • Mustard oil 3 tablespoons

  • Asafoetida 1 teaspoon

  • Turmeric powder 3 tablespoons

  • Red chilli powder 3 tablespoons

  • Lemon juice 4 tablespoons


Step 1

Pour vinegar into a deep pan and heat. Add sugar, black peppercorns, bay leaves, salt and when the mixture is hot add carrots, radishes and cauliflower.

Step 2

Stir and take off the heat. Keep covered for about twenty four hours. Dry roast fenugreek seeds, cumin seeds, split mustard till it gives out a nice aroma. Crush the spices coarsely in a mortar with a pestle.

Step 3

Take the vegetables out of the pickling solution and keep in a bowl. Heat mustard oil to smoking point and cool. Add asafoetida to the oil and mix. Add the crushed spices to the vegetables and mix. Add turmeric powder, red chilli powder, salt and mix. Add lemon juice and mix. Add the oil and mix once more.

Step 4

Keep covered for about four to six hours and then serve.

Step 5

If you want to keep it for some time keep it in a refrigerator but for not more than ten days.

Also try out these recipes from Indian Cuisine like Spinach Roulade with White Gravy, Barbecued Fish, Turai Gosht, Apple pancake eggless.

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MasterChef Sanjeev Kapoor

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 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.