Gajar Gobhi Shalgam ka Achar

Interactive experience

Products and recipes

Serves 4

Carrots, cauliflower and turnips tossed in a mustard oil tempering to make this delicious winter pickle.

Recipe

Serves 4 · Prep 5m · Cook 10m

Ingredients

• 500 gms carrots (gajar), cut into 1½ inch pieces
• 500 gms cauliflower (gobhi)
• 500 gms turnips (shalgam)
• ¾ cup cumin seeds
• 12-15 cloves
• 4 black cardamoms
• 3 one-inch cinnamon
• 1 cup grated jaggery
• 3 tbsps malt vinegar
• ¾ cup mustard oil
• 6 tbsps coarsely grated ginger
• 4 tbsps coarsely grated garlic
• 1 tbsp ginger-garlic paste
• 1½ tbsps Kashmiri red chilli powder
• 1½ tbsps mustard powder
• 1½ tbsps salt

Method

1. To make garam masala powder, dry roast cumin seeds, cloves, black cardamoms and cinnamon in a non-stick pan till fragrant. Cool and grind to a powder.
2. Place jaggery in a bowl, add vinegar and mix.
3. Heat mustard oil in a deep non-stick pan till it begins to smoke. Add grated ginger and grated garlic and saute. Add ginger-garlic paste and continue to saute for 8-10 minutes or till they turn reddish.
4. Add jaggery and vinegar mixture and cook till jaggery melts.
5. Add red chilli powder, mustard powder, garam masala powder and salt and mix well.
6. Add vegetables little by little and keep mixing. Switch off heat.
7. Cool and store in sterilized bottles to use when required.