Sweet and Sour Carrot Cauliflower Pickle (Khatta Meetha Gajar Gobi ka Achaar) You Can Make Anytime!

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Leena Kohli (@leenakohli)

Khatta Meetha Gajar Gobi ka Achaar ( Sweet and Sour Carrot Cauliflower Pickle) is a simple, homemademade pickle made with fresh vegetables, basic spices, jaggery, and mustard oil. It’s quick to prepare, preservative-free, and packed with the comforting flavours of home. Perfect to enjoy with everyday meals or festive feasts!

I...

Sweet and Sour Carrot Cauliflower Pickle (Khatta Meetha Gajar Gobi ka Achaar) You Can Make Anytime! recipe
Prep Time
30min
Cook Time
20min
Total Time
50min

Ingredients

20 Servings
(1 serving = 1 tbsp)
  • carrots
    carrots
    500g
  • cauliflower
    cauliflower
    500g
  • mustard oil
    mustard oil
    1/2cup
  • bay leaf
    bay leaf
    1
  • cinnamon stick
    cinnamon stick
    1in
  • finely chopped or grated ginger
    finely chopped or grated ginger
    1tbsp
  • jaggery
    jaggery
    1cup
  • red chilli powder
    red chilli powder
    1/2tsp
  • Kashmiri chilli powder
    Kashmiri chilli powder
    1 1/2tbsp
  • rai (brown mustard seeds)
    rai (brown mustard seeds)
    2tbsp
  • yellow mustard seeds
    yellow mustard seeds
    1/2tbsp
  • kalonji (nigella seeds)
    kalonji (nigella seeds)
    1/2tbsp
  • black salt
    black salt
    1tsp
  • regular salt
    regular salt
    1 1/2tbsp
  • roasted cumin (coarsely ground)
    roasted cumin (coarsely ground)
    1tsp
  • vinegar
    vinegar
    3tbsp

How to make Sweet and Sour Carrot Cauliflower Pickle (Khatta Meetha Gajar Gobi ka Achaar) You Can Make Anytime!

Prepare the Vegetables

  1. Step 1

    Wash carrots and cauliflower thoroughly.

  2. Step 2

    Peel the carrots and cut them into long, bite-sized sticks. Cut the cauliflower into medium-sized florets.

    Step 1.1: Peel the carrots and cut them into long, bite-sized sticks
    Step 1.2: Peel the carrots and cut them into long, bite-sized sticks

Blanch the Vegetables

  1. Step 1

    Bring water to a boil in a large pot. Add the carrots and cauliflower.

    Step 2.1: Bring water to a boil in a large pot
  2. Step 2

    Blanch for 2–3 minutes until slightly softened.

  3. Step 3

    Drain the vegetables immediately and spread them out on a clean cotton cloth or tray.

    Step 2.1: Drain the vegetables immediately and spread them out on a clean cotton cloth or tray
    Step 2.2: Drain the vegetables immediately and spread them out on a clean cotton cloth or tray
  4. Step 4

    Sun-dry for about 2 hours, or air-dry under a fan if the sun isn't available.

    Step 2.1: Sun-dry for about 2 hours, or air-dry under a fan if the sun isn't available

Prepare the Pickling Base

  1. Step 1

    Heat mustard oil in a large pan until it reaches the smoking point. Turn off the heat and let it cool slightly.

  2. Step 2

    Reheat the oil over low-medium heat. Add bay leaf and cinnamon stick and sauté for a few seconds.

  3. Step 3

    Add finely chopped ginger and sauté briefly until aromatic.

    Step 3.1: Add finely chopped ginger and sauté briefly until aromatic

Make the Syrup

  1. Step 1

    Add jaggery to the pan and stir continuously until it melts completely.

    Step 4.1: Add jaggery to the pan and stir continuously until it melts completely
  2. Step 2

    Mix in red chilli powder, Kashmiri chilli powder, rai, yellow mustard seeds, kalonji, black salt, and regular salt. Stir well.

    Step 4.1: Mix in red chilli powder, Kashmiri chilli powder, rai, yellow mustard seeds, kalonji, black salt, and regular salt
  3. Step 3

    Add the roasted cumin and vinegar. Mix everything thoroughly and cook the mixture for 4–5 minutes on medium-high heat, stirring continuously.

    Step 4.1: Add the roasted cumin and vinegar

Add Vegetables

  1. Step 1

    Add the sun-dried carrots and cauliflower to the pan.

    Step 5.1: Add the sun-dried carrots and cauliflower to the pan
  2. Step 2

    Mix well to coat the vegetables evenly with the syrup.

    Step 5.1: Mix well to coat the vegetables evenly with the syrup
  3. Step 3

    Cook for about 8–10 minutes until the syrup slightly thickens.

    Step 5.1: Cook for about 8–10 minutes until the syrup slightly thickens
    Step 5.2: Cook for about 8–10 minutes until the syrup slightly thickens

Cool and Store

  1. Step 1

    Transfer the pickle into a dry, clean glass bowl and allow it to cool completely at room temperature.

    Step 6.1: Transfer the pickle into a dry, clean glass bowl and allow it to cool completely at room temperature
  2. Step 2

    Once cooled, bottle the pickle in a clean, airtight jar.

Nutrition (per serving)

Calories

116.0kcal (5.8%)

Protein

1.0g (2.04%)

Carbs

15.5g (5.64%)

Sugars

10.5g (21%)

Healthy Fat

4.8g

Unhealthy Fat

0.6g

% Daily Value based on a 2000 calorie diet

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Tips & Tricks

  1. The pickle tastes better after 2–3 days as the flavors deepen and meld together.

  2. Store the pickle in a cool, dry place. In hot weather, refrigerate to maintain freshness and extend shelf life.

  3. Always use dry utensils to avoid spoilage.

  4. Adjust red chilli and salt to suit your taste.

FAQS

  1. How long does the pickle last?

    The pickle can last for several months if stored in a cool, dry place and refrigerated in hot weather.

  2. Can I use a different oil instead of mustard oil?

    Mustard oil is traditional for this recipe, but you can use another oil if preferred, though it may alter the flavor.

  3. Is it necessary to sun-dry the vegetables?

    Sun-drying helps remove moisture, which is important for preserving the pickle. If sun-drying is not possible, air-dry under a fan.

  4. Can I adjust the spice level?

    Yes, you can adjust the amount of red chilli powder and Kashmiri chilli powder to suit your taste.

  5. What is the best way to serve this pickle?

    This pickle pairs well with Indian meals, especially with rice and curries.

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Leena Kohli

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