Gobi Gajar Shalgam Achar, also known as mixed vegetable pickle, is a popular Indian pickle made from cauliflower (gobi), carrots (gajar), and turnips (shalgam). It's a delicious and spicy condiment that can be served with a variety of Indian dishes. Here's a recipe to make this pickle:
How to prepare.
Gobi gajar shalgam achar
Ingredients:
➤1 cup cauliflower florets (gobi)
➤1 cup carrot sticks (gajar)
➤1 cup turnip pieces (shalgam)
➤1/4 cup mustard oil
➤1 teaspoon fennel seeds (saunf)
➤1 teaspoon mustard seeds (rai)
➤1/2 teaspoon fenugreek seeds (methi)
➤1/2 teaspoon nigella seeds (kalonji)
➤1/2 teaspoon asafoetida (hing)
➤1/2 teaspoon turmeric powder
➤2-3 tablespoons red chili powder (adjust to your spice preference)
➤2 tablespoons salt (adjust to taste)
➤1/4 cup white vinegar
➤1-2 tablespoons jaggery or sugar (adjust to taste)
➤Sterilized glass jars for storing the pickle
Instructions:
1. Clean and prepare the vegetables:
➤Wash and thoroughly dry the cauliflower florets, carrot sticks, and turnip pieces. Cut them into bite- sized pieces.
2. Dry roast the spices:
➤In a small pan, dry roast the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, and asafoetida over low heat for a few minutes. This enhances the flavors of the spices. Let them cool.
3. Make a spice powder:
➤Grind the roasted spices into a coarse powder using a spice grinder or mortar and pestle.
4. Prepare the pickle masala:
➤In a mixing bowl, combine the spice powder, turmeric powder, red chili powder, salt, and jaggery or sugar.
5. Prepare the vegetables:
➤ Toss the cauliflower, carrots, and turnips with the spice mixture until they are well-coated.
6. Heat mustard oil:
➤Heat the mustard oil in a pan until it starts to smoke. Remove it from the heat and allow it to cool slightly.
7. Add vinegar:
➤ Once the oil has cooled slightly, add the white vinegar and mix well.
8. Combine oil and vegetables:
➤Pour the mustard oil and vinegar mixture over the spice-coated vegetables. Ensure that the vegetables are fully submerged in the oil mixture.
9. Transfer to jars:
➤Carefully transfer the vegetable mixture along with the oil and spices into sterilized glass jars. Press down to eliminate air pockets and make sure the oil covers the vegetables completely.
10. Seal and store:
➤Seal the jars tightly with lids and place them in a cool, dry place for a few days to allow the pickle to marinate and develop its flavors.
11. Serve:
➤Your Gobi Gajar Shalgam Achar is ready to serve. It's typically ready to consume within a week, but it can be stored for months in a cool, dark place.
This mixed vegetable pickle is a spicy and tangy accompaniment to Indian meals, and its flavors develop and mellow with time. Enjoy it in small quantities with rice, roti, or paratha.
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