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Gobhi shalgam gajar da achaar is a North Indian pickle recipe of preserving vegetables like cauliflower(gobi), shalgam(turnip) and gajar(carrot) in oil and salt.
Preparation Time: one day
Cooking Time: 10 days
Ingredients
Method
Preparation Time: one day
Cooking Time: 10 days
Ingredients
- 1/2 kg cauliflower
- 1/2 kg carrots
- 1/2 kg turnip
- 350 ml white vinegar
- 1/2 tsp nigella seeds (kalonji)
- 30 gms fenugreek (methi) seeds
- 30 gms black peppercorns (kalimirch)
- 30 gms cumin seeds (jeera)
- 12 gms caraway seeds (shahjeera)
- 6 gms black cardamom (badi elaichi)
- 60 gms mustard seeds ( rai / sarson)
- 1 tbsp fennel seeds (saunf)
- 1 tbsp red chillies
- 1 cinnamon (dalchini)
- 10 cloves (laung / lavang)
- 1 tbsp turmeric powder (haldi)
- 150 gms salt
- 150 gms ginger (adrak)
- 150 gms garlic (lehsun)
- 750 gms jaggery (gur)
- 400 gms mustard (rai / sarson) oil
Method
- Cut clean gobi florets big enough, just separated from gobi,
- Boil water, just blanch, color changes, not soft
- Carrot clean cut, 2” pieces, slightly boil just nail digs in
- Shalgam clean and cut 2” pieces, boil lightly just nail digs in
- Dry all vegetables spreading on cloth
- Make paste of ginger and garlic, put oil on fire, and roast masala
- All masalas one by one, when roasted, lastly add red chili
- Cool it, add vegetables
- Heat vinegar and gur, when gur melts, cool it, sieve it, mix in achar
- Use after one week
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