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

Name: Sweet and Sour Carrot Cauliflower Pickle (Khatta Meetha Gajar Gobi ka Achaar) You Can Make Anytime!
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 20
Cuisine: Indian
Ingredients: 500 g carrots; 500 g cauliflower; 0.5 cup mustard oil; 1 bay leaf; 1 in cinnamon stick; 1 tbsp finely chopped or grated ginger; 1 cup jaggery; 0.5 tsp red chilli powder; 1.5 tbsp Kashmiri chilli powder; 2 tbsp rai (brown mustard seeds); 0.5 tbsp yellow mustard seeds; 0.5 tbsp kalonji (nigella seeds); 1 tsp black salt; 1.5 tbsp regular salt; 1 tsp roasted cumin (coarsely ground); 3 tbsp vinegar

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 love Gajar Gobi ka Achaar so much that I can never wait for winters to arrive— I end up making it all year round! Every...

finely chopped or grated ginger

Kashmiri chilli powder

rai (brown mustard seeds)

yellow mustard seeds

kalonji (nigella seeds)

roasted cumin (coarsely ground)

Calories

116.0kcal (5.8%)

Protein

1.0g (2.04%)

Step 1

Wash carrots and cauliflower thoroughly.

Step 2

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

Step 1

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

Step 2

Blanch for 2–3 minutes until slightly softened.

Step 3

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

Step 4

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

Step 1

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

Step 2

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

Step 3

Add finely chopped ginger and sauté briefly until aromatic.

Step 1

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

Step 2

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

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 1

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

Step 2

Mix well to coat the vegetables evenly with the syrup.

Step 3

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

Step 1

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

Step 2

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