How to make Gajar Gobhi Shalgam Ka Achar - Carrots, cauliflower, turnips stewed in brine.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots (गाजर), Caulfilower

Cuisine : Punjabi

Course : Pickles, Jams and Chutneys

Gajar Gobhi Shalgam Ka Achar Recipe Card

Gajar Gobhi 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 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 Tadka Salad, Green Chutney, Raw mango pickle, Khajur Di Chutney.

Prep Time : 3-Above

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Gajar Gobhi Shalgam Ka Achar Recipe

  • Carrots 1 1/2 inch pieces 500 grams

  • Caulfilower medium size florets 500 grams

  • Turnips (shalgam) 1 1/2 inch pieces 500 grams

  • Ginger paste 5 tablespoons

  • Garlic paste 1 tablespoon

  • Red chilli powder (deghi mirch) 1 1/2 tablespoons

  • Mustard seeds coarsely powdered 1 1/2 tablespoons

  • Black peppercorns coasely powdered 8-10

  • Garam masala powder 1/2 tablespoon

  • Salt 1 tablespoon

  • Vinegar 1 1/2 tablespoon

  • Jaggery (gur) grated 3/4 cup


Step 1

Heat mustard oil in a kadai. Add ginger paste and garlic paste and sauté till golden. Add red chilli powder, powdered mustard seeds, coarsely powdered black peppercorns, garam masala powder and salt.

Step 2

Mix and sauté for half a minute. Add shalgam, gajar and gobhi. Stir and cook for one minute. Add vinegar and jaggery. Stir and cook for two minutes more.

Step 3

Remove from heat and allow it to cool completely. Transfer into sterilized bottles. The achaar will be ready to eat after seven to eight days.