Gajar-Gobhi-Turnip Pickle. This recipe is for a quick preparation of Carrot, cauliflower and turnip, Punjabi style pickle. In UP, a variant of mix veg pickle is made with almost the same ingredients apart from jaggery and vinegar. There are so many other varieties of pickles made during the end of winters and the beginning of the.
Carrots, cauliflower and turnips tossed in a mustard oil tempering to make this delicious winter pickle. Ingredients for Gajar Gobhi Shalgam ka Achar Recipe. To Prepare Achaar/Gajar Gobhi Shalgam Ka Achaar/Pickle/Carrot Cauliflower Turnip Pickle/Khatta Meetha Achaar. You can have Gajar-Gobhi-Turnip Pickle using 13 ingredients and 8 steps. Here is how you cook that.
Ingredients of Gajar-Gobhi-Turnip Pickle
- It's of cauliflower.
- You need of turnip (shalgam).
- It's of carrots.
- Prepare of white vinegar.
- You need of powdered jaggery (gur).
- You need of roughly chopped ginger.
- You need of chopped garlic.
- It's of roughly chopped onions.
- It's of mustard oil.
- You need of red chilli powder.
- Prepare of garam masala (I used homemade garam masala).
- Prepare of split mustard seeds.
- You need of rock salt or regular salt.
Pickle sweet tasty colourful mouth watering. Our pickling is done with various spices and not just vinegar. Today I am sharing a punjabi recipe of a popular achaar in our parts of the world - gobhi, gajar My grandmother was known for the pickles she made and every winter she would make this cauliflower, carrot and turnip pickle in bulk and send. Today, I am sharing with you my mom's recipe that my family has relished for years.
Gajar-Gobhi-Turnip Pickle step by step
- Chop the cauliflower and keep in warm water for 15-20 minutes to remove any insects in the cauliflower. Drain and set aside. Prepare the carrots and turnip by peeling and chopping to 1.5 to 2 inches sticks..
- In a large pan, boil some water for blanching the vegetables. Once the water comes to a rolling boil, add the cauliflower florets, carrots and turnips and blanch for 2-3 minutes. Drain the water out..
- Dry the vegetables out on a cloth evenly. You can dry them in the sun for a day or in the shade for a day or two. Make sure there is no moisture left and the vegetables are completely dry..
- When dry, prepare the masala. Puree the onions, ginger and garlic in a blender, without adding any water..
- Mix the jaggery with vinegar in a saucepan on low flame. You can adjust the quantity of jaggery used as per your tastes. Stir till the jaggery dissolves and the cook till mixture reaches 1 string consistency. Switch flame off and keep aside..
- In another large pan, heat the mustard oil till it's smoking point. Add the ground paste and cook it, stirring continuously. Saute till the onions become light brown, about 15-18 minutes on low flame. Add the salt, garam masala. red chilli powder and split mustard seeds. Stir well..
- Add the chopped veggies and stir till combined and remove from flame. Add the jaggery and vinegar solution and stir well. Allow the pickle to cool down, without covering it with any lid..
- In clean, sterilized and absolutely dry jars, add the cool pickle making sure the oil covers the top of the veggies in the jar. Cover tightly and let sit at room temperature or in the sun for 2-3 days. Enjoy..
We are a pickle-eating family and I This sweet and sour achar/relish is made with cauliflower, turnips and carrots. I have used baby carrots for this recipe but feel free to use regular. A spicy pickle of mixed vegetables, which is sweet and sour too. Add the shalgam, gobhi and gajar and continue stirring over high heat. This has to be stirred long.
