Sanjeev Kapoor

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Gajar Gobhi Shalgam ka Achar

This pickle is made every year during the winter season for it is then that you get the best gajar gobhi and shalgam.

This recipe is from the book Cooking with Love.

Preparation Time : 0-5 minutes

Cooking time : 6-10 minutes

Servings : 4

Gajar Gobhi Shalgam ka Achar

Main Ingredients

Carrots, Cauliflower




Pickle Jams Chutneys

Level Of Cooking


Try something new


  • 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 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.

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