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...
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Wash carrots and cauliflower thoroughly.
Peel the carrots and cut them into long, bite-sized sticks. Cut the cauliflower into medium-sized florets.
Bring water to a boil in a large pot. Add the carrots and cauliflower.
Blanch for 2–3 minutes until slightly softened.
Drain the vegetables immediately and spread them out on a clean cotton cloth or tray.
Sun-dry for about 2 hours, or air-dry under a fan if the sun isn't available.
Heat mustard oil in a large pan until it reaches the smoking point. Turn off the heat and let it cool slightly.
Reheat the oil over low-medium heat. Add bay leaf and cinnamon stick and sauté for a few seconds.
Add finely chopped ginger and sauté briefly until aromatic.
Add jaggery to the pan and stir continuously until it melts completely.
Mix in red chilli powder, Kashmiri chilli powder, rai, yellow mustard seeds, kalonji, black salt, and regular salt. Stir well.
Add the roasted cumin and vinegar. Mix everything thoroughly and cook the mixture for 4–5 minutes on medium-high heat, stirring continuously.
Add the sun-dried carrots and cauliflower to the pan.
Mix well to coat the vegetables evenly with the syrup.
Cook for about 8–10 minutes until the syrup slightly thickens.
Transfer the pickle into a dry, clean glass bowl and allow it to cool completely at room temperature.
Once cooled, bottle the pickle in a clean, airtight jar.
The pickle tastes better after 2–3 days as the flavors deepen and meld together.
Store the pickle in a cool, dry place. In hot weather, refrigerate to maintain freshness and extend shelf life.
Always use dry utensils to avoid spoilage.
Adjust red chilli and salt to suit your taste.
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.
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.
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.
Can I adjust the spice level?
Yes, you can adjust the amount of red chilli powder and Kashmiri chilli powder to suit your taste.
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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