gobi gajar shalgam achar recipe | gajar gobi shalgam pickle recipe

gobi gajar shalgam achar is a sweet and sour punjabi winter special pickle made with cauliflower, carrots and turnips.
4.72 from 7 votes

gobi gajar shalgam achar recipe with step by step photos – sweet and sour punjabi winter special pickle made with cauliflower, carrots and turnips.

gobi gajar shalgam achar recipe, gobi gajar shalgam pickle recipe

finally i am sharing a punjabi recipe of this popular pickle or achar. i never got around to making this recipe in the last couple of years. this time around, i did manage to make this pickle.

usually back home we make a dry pickle. but i like mine to be covered with oil and i also add vinegar. if you want, you can reduce the amount of oil. you can also skip vinegar. this is a family recipe with a few variations of my own.

the veggies are blanched first and then dried. the drying part can be done in sunlight or in shade. its important though, that the veggies are dried completely. there should be no moisture on them. otherwise the pickle can get moldy. also the jar has to be sterilized well.

gobi gajar shalgam achar recipe, gobi gajar shalgam pickle recipe

what you get in this pickle are crunchy cauliflower, carrots and turnips in a spicy, sweet and tangy base. if you love sweet pickles, you will like this one too. i have already shared sweet and sour aam ka achar recipe.

the recipe yields about 1.4 kg of pickle and stays good at room temperature. making this pickle takes a lot of time. so better you finish all your work and then start with the pickle making process. this pickle stays good for about 6 months. if living in a warm, humid or hot climate, then i suggest to keep the pickle in the refrigerator.

this punjabi gobi gajar shalgam achar goes very well with rotis or parathas. you can also serve it with dal-rice or roti-sabzi combo.

if you are looking for more pickle recipes then do check:

gobi gajar shalgam achar

4.72 from 7 votes
Prep Time:1 hr
Cook Time:50 mins
Total Time:1 hr 50 mins
gobi gajar shalgam achar is a sweet and sour punjabi winter special pickle made with cauliflower, carrots and turnips.
gobi gajar shalgam achar recipe
Course:side dish
Cuisine:punjabi
Servings:1 kg of pickle

INGREDIENTS FOR gobi gajar shalgam achar

(1 CUP = 250 ML)
  • 500 grams cauliflower (gobi) or 1 medium sized gobi
  • 500 grams turnips or 2 large turnips (shalgam)
  • 500 grams carrots or 7 to 8 long tender red carrots without stems (gajar)
  • 1 cup regular vinegar or white vinegar or 250 ml regular vinegar
  • 400 grams powdered or grated jaggery (gud) Or 2 cups of powdered or grated jaggery
  • 3 pieces each of 2 inch ginger (adrak) Or 30 grams ginger without peels Or a heaped ¼ cup roughly chopped ginger
  • 23 to 25 medium sized garlic (lahsun) Or 20 grams garlic Or 1 medium garlic bulb Or 3 tablespoon roughly chopped garlic
  • 2 medium onions Or 150 grams onion Or ¾ to 1 cup roughly chopped onion
  • 1 cup mustard oil or 250 ml mustard oil
  • 6 teaspoon red chilli powder (lal mirch powder)
  • 4 teaspoon garam masala powder or punjabi garam masala
  • 2 teaspoon split mustard seeds (rai ka kuria) - optional
  • 8 teaspoon salt or rock salt

HOW TO MAKE gobi gajar shalgam achar

blanching cauliflower florets, carrots and turnips

  • first rinse and then chop the cauliflower to medium florets. keep the cauliflower in warm water for 15 to 20 minutes. this is an optional step and only if there are insects in cauliflower. later drain and keep aside.
  • next rinse, peel and then chop the carrots and turnips in batons or sticks of 1.5 to 2 inches.
  • bring 8 to 9 cups of water to a rolling boil in a deep pot.
  • add the cauliflower florets, carrots and turnips.
  • stir and blanch for 2 to 3 minutes. drain the blanched veggies very well.

drying cauliflower florets, carrots and turnips

  • spread them evenly on a cloth and keep to dry them in a shade or sunlight. you can also keep the ceiling fan on and let the veggies dry. the vegetables should have no moisture or water on them and must be completely dry. 
  • if there is moisture than the pickle gets spoiled. you can keep in the sunlight for half or full day. in the shade you can dry for a day or two. you can also slow dry in the oven at the lowest temperature for a few hours.

making gobi gajar shalgam achar

  • once the vegetables are dried, then proceed to the next step. add chopped onions, ginger and garlic in a blender or grinder jar.
  • blend to a smooth paste without adding any water. keep this ground paste aside.
  • in another pan, take 2 cups grated or powdered jaggery with 1 cup vinegar. you can also add jaggery as per your taste.
  • keep the pan on stove top and stir so that the jaggery dissolves. get ready to smell vinegar while cooking 🙂 however, the taste is good.
  • simmer this jaggery and vinegar mixture on a low flame.
  • you have to cook this mixture till you get 1/2 string or 1 string jaggery consistency. i stopped at 1/2 string consistency. keep aside.
  • in another deep pot or pan, heat 1 cup mustard oil till it smoking point.
  • add the ground onion+ginger+garlic paste. stir and saute.
  • you have to saute often as the onions tend to stick to the pan. so continue stirring.
  • saute till the onion become light brown. the raw aroma of onions should go completely away. takes about 15 to 18 minutes on a low flame.
  • once the onions are sauteed, add the veggies. then add 8 tsp salt, 4 tsp garam masala powder, 6 tsp red chili powder and 2 tsp split mustard seeds (optional).
  • stir very well. add the jaggery + vinegar solution.
  • stir again. simmer for 8 to 9 minutes on a medium flame.
  • allow the pickle to cool down. don't cover with a lid. just place a clean kitchen towel on the pan. in a clean sterilized jar, spoon the pickle.
  • cover tightly with a lid and allow the pickle to jar to sit at room temperature for 2 to 3 days. you can even keep for 4 to 5 days. if you want, you can keep the pickle in the sun also for 2 days.
  • serve this sweet and sour gobi gajar shalgam achar with parathas or as a side condiment with dal rice.
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preparation to make gobi gajar shalgam achar recipe

1. first rinse chop the cauliflower in medium florets. keep the cauliflower in warm water for 15 to 20 minutes. this is an optional step and only if there are insects in cauliflower. later drain and keep aside.

rinse gobi for making achar recipe

2. next rinse, peel and then chop the carrots and turnips in 1.5  to 2 inches batons or sticks.

chop gajar for pickle recipe

3. bring 8 to 9 cups of water to a rolling boil in a deep pot.

water to make gobi shalgam gajar achaar recipe

4. add the cauliflower florets, carrots and turnips.

making gobi shalgam achaar recipe

5. stir and blanch for 2 to 3 minutes.

blanch gobi shalgam gajar

6. drain the blanched veggies very well.

blanched gobi shalgam achaar

7. spread them evenly on a cloth and keep to dry them in a shade or sunlight. since the day i made this, it was just cloudy, i kept in a shade. you can also keep the ceiling fan on and let the veggies dry. the vegetables should have no moisture or water on them and must be completely dry. if there is moisture than the pickle gets spoiled. you can keep in the sunlight for half or full day. in the shade you can dry for a day or two. you can also slow dry in the oven at the lowest temperature for a few hours.

making gobi shalgam gajar achar recipe

8. once the vegetables are dried, then proceed to the next step. add chopped onions, ginger and garlic in a blender or grinder jar.

making gobi shalgam gajar achaar recipe

9. blend to a smooth paste without adding any water. keep this ground paste aside.

paste for gobi shalgam gajar achar recipe

making gobi gajar shalgam achar

10. in another pan, take 2 cups grated or powdered jaggery with 1 cup vinegar. you can also add jaggery as per your taste. here i used apple cider vinegar. though you can even use regular vinegar. here i used organic jaggery which does not have impurities. if there are impurities, then first dissolve the jaggery in vinegar and then strain the solution before cooking it.

jaggery for making gobi shalgam gajar achaar recipe

11. keep the pan on stove top and stir so that the jaggery dissolves. get ready to smell vinegar while cooking :-). however, the taste is good.

jaggery for making gobi shalgam gajar achar recipe

12. simmer this jaggery and vinegar mixture on a low flame.

jaggery for making gobi shalgam gajar achaar recipe

13. you have to cook this mixture till you get ½ string or 1 string jaggery consistency. i stopped at ½ string consistency. keep aside.

jaggery for making gobi shalgam gajar pickle recipe

14. in another deep pot or pan, heat 1 cup mustard oil till its smoking point.

oil - gobi shalgam gajar achaar recipe

15. add the ground onion+ginger+garlic paste.

add paste - gobi shalgam gajar pickle recipe

16. stir and saute on a low flame.

sauting - gobi shalgam gajar pickle recipe

17. you have to saute often as the onions tend to stick to the pan. so continue stirring.

sauting - gobi shalgam gajar achaar recipe

18. saute till the onion become light brown. the raw aroma of onions should go away completely. takes about 15 to 18 minutes on a low flame.

sauting - gobi shalgam gajar achaar recipe

19. once the onion paste is light browned, add the veggies.

making gobi shalgam gajar achar recipe

20. then 8 tsp salt, 4 tsp garam masala powder, 6 tsp red chili powder and 2 tsp split mustard seeds (optional).

spices - gobi shalgam gajar achar recipe

21. stir very well.

stir - gobi shalgam gajar achar recipe

22. add the jaggery + vinegar solution.

making gobi shalgam gajar achar recipe

23. stir again.

making gobi shalgam gajar achaar recipe

24. simmer for 8 to 9 minutes on a medium flame.

simmer gobi shalgam gajar achar

25. allow the pickle to cool down. don’t cover with a lid. just place a clean kitchen towel on the pan. in a clean sterilized jar, spoon the pickle.

gobi shalgam gajar achar recipe

26. cover tightly with a lid and allow the pickle to jar to sit at room temperature for 2 to 3 days. you can even keep for 4 to 5 days. if you want you keep the pickle in the sun too for 2 days. this the pickle after 4 days.

gobi shalgam gajar achar recipe

27. here the pickled veggies after 4 days.

gobi shalgam gajar achar recipe

28. serve this sweet and sour gobi gajar shalgam pickle with parathas or as a side condiment with dal rice.

gobi gajar shalgam achar recipe, gobi gajar shalgam pickle recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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55 comments/reviews

  1. Hi I made the pickle a week back, nice but it is tasting more sweet than sour
    What can I do to increase the sourness??

    • add some vinegar to it. it will balance the sweetness. you can add about 1/4th cup of vinegar. if still the pickle taste sweet, then add 1 to 2 tablespoons more of vinegar.

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