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


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 Amla Pickle, Tomato Pickle, Coriander Coconut Chutney, Dahi Ka Achar .

Gajar Gobhi Shalgam Ka Achar

Gajar Gobhi Shalgam Ka Achar Recipe Card


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!

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.

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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.