Gobi Gajar Shalgam Achar RecipePin

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Best Gobi Gajar Shalgam Achar Recipe

Gobi gajar shalgam achar recipe is a sweet and sour Punjabi winter special pickle made with cauliflower, carrots, and turnips.

Gobi gajar shalgam achar recipe is traditionally served with any Punjabi dish. This achar recipe is very popular in the northern part of India, especially in Punjabi cuisine. You can also serve it with dal chawal (rice), paranthas(grilled Indian flatbread), etc.,

This Gobi gajar shalgam achar is extremely easy and quick to make in a very short time.

I had learnt it as a newlywed from a brother officer’s wife and made this pickle for the first time when my husband’s friends were here and we had limited ingredients at home, so I just used carrots, cauliflower, and turnips that were kept for making vegetable broth.

Turnip is an important part of the recipe, but if you don’t have turnip you can just replace it with more of either cauliflower or carrots.

When I was working as a mentor, I used to take pickles I used to make at home and keep the jars in the staff room so that anyone who didn’t have time to cook veggies for their tiffin always had my homemade pickles to eat during the recess and others could also enjoy them whenever they wanted to.

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    Finally, now that I took voluntary retirement and moved out of the city I am sharing the recipe of this popular pickle or achar for my friends back there so that they can also make it at home.

    Over the past two years, I never got around to making this recipe. This year, I did manage to make this pickle.

    I usually cover my pickles with oil because oil is a natural preservative, and I also add vinegar. You can reduce the amount of oil if you prefer.

    The veggies are first blanched and then dried. You can either dry them in the shade or in the sun. Make sure the vegetables are completely dried through and contain no moisture on them. Otherwise, the pickle can become moldy. The jar also needs to be sterilized well before pickling.

    You’ll find crunchy cauliflower, carrots, and turnips in this pickle, which is sweet and tangy with a spicy base. If you love sweet and tangy pickles, you will love eating this one.

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      This recipe yields about 1.4 kg of pickles and keeps well at room temperature. Preparing this pickle takes a lot of time. Therefore, it would be best if you finished all your work and then started making pickles.

      The pickles stay good for about 6 months, but they are so tasty that they won’t last that long and will be eaten within a month if everyone in the household eats pickles.

      It is recommended to keep pickles in the refrigerator if you live in a hot, humid climate.
      Punjabi gobi gajar shalgam achar pairs well with pooris, naans, rotis, and parathas. It can also be served with a dal-rice or roti-sabzi combo.

      How To Make Gobi Gajar Shalgam Achar Recipe

      Gobi Gajar Shalgam Achar RecipePin
      Gobi Gajar Shalgam Achar Recipe

      This Punjabi pickle is prepared with cauliflower, carrots, and turnips, Gobi gajar shalgam achar is sweet and sour.

      Prep Time: 1 hr
      Cook Time: 50 mins
      Total Time: 1 hr 50 mins

      Drying Time: 1 day

      Cuisine: Indian/Punjabi
      Course: Side Dish
      Serving: 1.4Kg

      Author: Ranjeeta Nath Ghai

      Ingredients

      • 500 grams/५०० ग्राम cauliflower फूल गोबी
      • 500 grams/५०० ग्राम turnips or 2 large turnips शलगम
      • 500 grams/५०० ग्राम carrots गाजर
      • 1 cup / १ कप regular vinegar सिरका [BUY ONLINLE]
      • 400 grams/४०० ग्राम गुड़ jaggery [BUY ONLINLE] or 2 cups/ २ कप powdered jaggery/पिसा हुआ गुड़ (gud) [BUY ONLINLE]
      • 30 grams ginger ३० ग्राम अदरक छिला हुआ
      • 23 to 25 medium-sized garlic
      • 1 cup mustard oil सरसों का तेल [BUY ONLINLE]
      • 6 tsp Everest red chilli powder कश्मीरी लाल मिर्च [BUY ONLINLE]
      • 4 tsp FoodAllTime Garam Masala Powder गरम मसाला
      • 2 tsp split mustard seeds राई का कुरीआ [BUY ONLINLE]
      • 8 tsp salt or rock salt नमक
      • 1 kg pet jars for pickling [BUY ONLINE]

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        Cooking Instructions

        1. For blanching the veggies for pickle the cauliflower should first be rinsed and then chopped into medium florets.
        2. Soak the cauliflower in warm water for 15 to 20 minutes. Only do this if the cauliflower contains insects. Drain water and set aside.
        3. Rinse, peel, and then cut the carrots and turnips into 1.5 to 2 inch batons or sticks.
        4. Bring 8-9 cups of water to a rolling boil in a deep pot and pour over the cauliflower florets, carrots and turnips.
        5. Blanch for 2 to 3 minutes while stirring. Be sure to drain the blanched vegetables thoroughly.
        6. Dry Cauliflower Florets, Carrots, and Turnips by spreading them evenly on a cloth. Put them out to dry them in a shade or sunlight. Water or moisture should not be present on the vegetables, and they must be completely dry. Pickles spoil if there is moisture.
        7. You can keep them in the sun for half a day or all day.
        8. After the vegetables are dried, move on to the next step. Add chopped ginger and garlic in a blender or grinder jar.
        9. Lose ground Rai.
        10. Make a smooth paste without adding any water. Set aside the ground paste.
        11. Prepare 2 cups grated or powdered jaggery with 1 cup vinegar in another pan. Add jaggery according to your taste.
        12. Stir the jaggery as it melts in the pan on the stovetop.
        13. On a low flame, simmer this jaggery and vinegar blend until the consistency of 1/2 string or 1 string jaggery is achieved. My consistency was 1/2 string. Remove from heat.
        14. Heat 1 cup mustard oil in another deep pot or pan until it reaches smoking point.
        15. Add the ginger and garlic paste and rai kuria. Stir and cook.
        16. You have to saute often as the ginger-garlic paste tends to stick to the pan. Continue stirring.
        17. Saute it till it turns light brown. The raw aroma of ginger-garlic paste should completely disappear. It takes approximately 15-18 minutes on a low flame.
        18. Once the ginger-garlic paste is sauteed, add the veggies, salt, garam masala powder, red chili powder and rai kuria.
        19. Combine well and add the jaggery+vinegar concoction. Stir again and mix well.
        20. Let the pickle cool down. Avoid covering it with a lid. Cover it with a clean kitchen towel.
        21. Cover tightly with the lid and allow the pickles to sit at room temperature for 2 to 3 days.
        22. I prefer to keep my pickle in the sun and let it cook naturally. If you want, you can keep the pickle in the sun also for 2 days or inside for 4-5 days.
        23. Spoon the pickle into a sterilized jar. Be careful thae the spoon should not be moist.
        24. You can serve this sweet and sour gobi gajar shalgam achar with parathas or as a side dish with dal rice.

        Recipe Notes

        If you don’t have sun then you can simply leave the ceiling fan on and allow the veggies to dry.

        You can also dry them in the shade for a day. Slow drying can also be done in the oven at the lowest temperature for a few hours.

        You Might Like Other Pickles Too

        Quick Overview

        Recipe Name: Gobi Gajar Shalgam Achar Recipe

        Author: Ranjeeta Nath Ghai

        Description: This Punjabi pickle is prepared with cauliflower, carrots, and turnips, Gobi gajar shalgam achar is sweet and sour.

        Preperation time: 1H

        Cook Time: 50M

        Total Time: 1H50M

        Type: side dish, pickle

        Recipe Yield: 1.4 Kg

        Recipe Ingredients: 500 grams/५०० ग्राम cauliflower फूल गोबी, 500 grams/५०० ग्राम turnips or 2 large turnips शलगम, 500 grams/५०० ग्राम carrots गाजर, 1 cup / १ कप regular vinegar सिरका or 250 ml/ २५० मिलीलीटर regular vinegar, 400 grams/४०० ग्राम गुड़ jaggery or 2 cups/ २ कप powdered jaggery/पिसा हुआ गुड़ (gud), 30 grams ginger peels ३० ग्राम अदरक छिला हुआ, 23 to 25 medium-sized garlic, 1 cup mustard oil सरसों का तेल, 6 tsp Everest red chilli powder कश्मीरी लाल मिर्च, 4 tsp Garam Masala Powder गरम मसाला, 2 tsp split mustard seeds राई का कुरीआ – optional, 8 tsp salt or rock salt नमक

        Recipe Instructions: For blanching the veggies for pickle the cauliflower should first be rinsed and then chopped into medium florets. Soak the cauliflower in warm water for 15 to 20 minutes. Only do this if the cauliflower contains insects. Drain water and set aside. Rinse, peel, and then cut the carrots and turnips into 1.5 to 2 inch batons or sticks. Bring 8-9 cups of water to a rolling boil in a deep pot and pour over the cauliflower florets, carrots and turnips. Blanch for 2 to 3 minutes while stirring. Be sure to drain the blanched vegetables thoroughly. Dry Cauliflower Florets, Carrots, and Turnips by spreading them evenly on a cloth. Put them out to dry them in a shade or sunlight. Water or moisture should not be present on the vegetables, and they must be completely dry. Pickles spoil if there is moisture. You can keep them in the sun for half a day or all day. After the vegetables are dried, move on to the next step. Add chopped ginger and garlic in a blender or grinder jar. Make a smooth paste without adding any water. Set aside the ground paste. Prepare 2 cups grated or powdered jaggery with 1 cup vinegar in another pan. Add jaggery according to your taste. Stir the jaggery as it melts in the pan on the stovetop. On a low flame, simmer this jaggery and vinegar blend until the consistency of 1/2 string or 1 string jaggery is achieved. My consistency was 1/2 string. Remove from heat. Heat 1 cup mustard oil in another deep pot or pan until it reaches smoking point. Add the ginger and garlic paste. Stir and cook. You have to saute often as the ginger-garlic paste tends to stick to the pan. Continue stirring. Saute it till it turns light brown. The raw aroma of ginger-garlic paste should completely disappear. It takes approximately 15-18 minutes on a low flame. Once the ginger-garlic paste is sauteed, add the veggies, salt, garam masala powder, red chili powder. Combine well and add the jaggery+vinegar concoction. Stir again and mix well. Let the pickle cool down. Avoid covering it with a lid. Cover it with a clean kitchen towel. Spoon the pickle into a sterilized jar. Cover tightly with the lid and allow the pickles to sit at room temperature for 2 to 3 days. They can even be kept for longer like 4-5 days. If you want, you can keep the pickle in the sun also for 2 days. I prefer to keep my pickle in the sun and let it cook naturally.

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