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.
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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.
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.
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.
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.
What is the best way to store Gajar Gobhi Shalgum da Achaar for maximum freshness?
To store Gajar Gobhi Shalgum da Achaar, transfer the pickle to a clean, dry glass jar and ensure it is tightly sealed. Keep it in a cool, dark place or refrigerate it for longer shelf life. Properly stored, this pickle can last for several months.
Can I substitute any ingredients in the Gajar Gobhi Shalgum da Achaar recipe?
Yes, you can make substitutions based on availability or dietary preferences. For example, if you don't have mustard oil, you can use sesame oil or any neutral oil. Additionally, if you prefer a milder flavor, you can reduce the amount of red chili powder and garam masala.
Is Gajar Gobhi Shalgum da Achaar suitable for vegan diets?
Yes, Gajar Gobhi Shalgum da Achaar is completely vegan as it contains no animal products. It is a great addition to a plant-based diet, providing a flavorful and tangy condiment that pairs well with various dishes.
How long should I sun-dry the vegetables for Gajar Gobhi Shalgum da Achaar?
You should sun-dry the vegetables for about one day to ensure they lose enough moisture. This step is crucial as it helps to enhance the flavors and preserve the pickle for a longer time.
What dishes pair well with Gajar Gobhi Shalgum da Achaar?
Gajar Gobhi Shalgum da Achaar pairs wonderfully with Indian meals, especially with parathas, rice, and dal. It adds a spicy and tangy kick that complements the flavors of traditional Punjabi dishes.
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