How to make Gajar Gobhi Shalgam ka Achar - Carrots, cauliflower and turnips tossed in a mustard oil tempering to make this delicious winter pickle.

This recipe is from the book Cooking with Love.

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

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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Gajar Gobhi Shalgam ka Achar Recipe Card

Gajar Gobhi Shalgam ka Achar

This vegetable pickle is a must have during the cold winters in North India. While the hot summers in India are usually the pickling season, this vegetable pickle is best made in winters when veggies are at their best. Made with a mix of carrots, cauliflower and turnips tossed in a mustard oil based masala – this pickle keeps good for upto a year.

For more recipes related to Gajar Gobhi Shalgam ka Achar checkout Gajar Ka Murabba, Hot Sweet Vegetable Pickle, Gajar Mooli Gobhi Ka Instant Achar, Pickled Vegetables . You can also find more Pickles, Jams and Chutneys recipes like Plum Jam, Tomato, Coconut mix Chutney, Onion Tomato Chutney, Instant Onion Pickle.

Prep Time : 0-5 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Gajar Gobhi Shalgam ka Achar Recipe

  • Carrots cut into 1½ inch pieces 500 grams

  • Cauliflower separated into florets 500 grams

  • Turnips (shalgam) peeled and cut into 1 inch pieces 500 grams

  • Mustard oil 12 tablespoons

  • Ginger coarsely ground 6 tablespoons

  • Garlic coarsely ground 4 tablespoons

  • Mustard seeds powdered 1 1/2 tablespoons

  • Kashmiri red chilli powder 1 1/2 tablespoons

  • Punjabi garam masala powder 1 1/2 tablespoons

  • Jaggery (gur) grated 1 cup

  • Salt 2 tablespoons

  • Malt vinegar 3 tablespoon


Step 1

Heat the oil in a non-stick kadai. Add the coarsely ground ginger and garlic and sauté till light golden.

Step 2

Add the powdered mustard seeds, red chilli powder and garam masala powder and sauté for a few seconds. Add the jaggery and salt and mix well.

Step 3

Add the vegetables, mix well and cook for three to four minutes. Take the pan off the heat and set aside to cool completely.Stir in the vinegar and mix well. Store in sterilised bottles. This pickle will keep for one year.