Gajar Gobhi Shalgum da Achaar
A traditional Punjabi pickle made with carrots, cauliflower, and turnips, perfect for the winter season. This recipe uses beetroot puree for color instead of the traditional Ratnajot herb.
Ingredients
Vegetables
- 2kgcarrots
- 1kgturnips
- 1kgcauliflower
Spices and Paste
- 1cupmustard oil
- 1tspasafoetida
- 1tbspfenugreek seeds
- 3tbspgarlic ginger paste
- 3cupsonion paste
- 3tbspwhite salt
- 1tbspblack salt
- 1tspblack pepper powder
- 1tbspdegi mirch
- 1tbspred chili powder
- 3tbspgaram masala
- 1/2cupbeetroot puree
Syrup
- 400gjaggery
- 1cupvinegar
- 1tbspmustard seeds powder
How to make Gajar Gobhi Shalgum da Achaar
Prepare Vegetables
Wash, peel, and cut carrots lengthwise.
Wash, peel, and cut turnips into half rounds.
Cut cauliflower into florets and wash.
Sun dry the vegetables for a day.
Cook Spices and Paste
Heat mustard oil and add asafoetida and fenugreek seeds.
Add garlic ginger paste and fry for a minute.
Add onion paste and cook for 4 to 5 minutes.
Add white salt, black salt, black pepper powder, degi mirch, red chili powder, and garam masala. Cook for 3 to 4 minutes.
Add beetroot puree and cook for a minute.
Add the sun-dried vegetables and cook for 5 minutes, mixing well.
Prepare Syrup and Combine
Make a syrup by boiling jaggery and vinegar together.
Mix the syrup with the pickle and add mustard seeds powder.
Mix well and remove from flame.
Cool down and transfer to a jar.
Keep in the sun for 3 to 4 days before serving.
Tips & Tricks
Use beetroot puree for color instead of Ratnajot to avoid doubling the oil and its peculiar smell.
Ensure vegetables are properly sun-dried to enhance the pickle's texture.
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Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia