How to make Gajar Gobhi Shalgam ka Achar Recipe - 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.

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

Cuisine : Indian

Course : Pickle Jams Chutneys

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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 Ka Murabba , Gajar Mooli Gobhi Ka Instant Achar , Pickled Vegetables , Low Calorie Carrot Pickle . You can also find more Pickle Jams Chutneys recipes like Green Chutney, Aam aur Karele ka Achaar, Kori Uppenkai, Plum Jam. Or try out these recipes from Indian Cuisine like Achari Kumbh, Mashed Potato Curry, Aloo Angoor, Corn Capsicum Masala.

Gajar Gobhi Shalgam ka Achar Recipe Card

Gajar Gobhi Shalgam ka Achar

Prep Time : 0-5 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Gajar Gobhi Shalgam ka Achar

  • 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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