Gobi, Gajar aur Shalgam Ka Achaar Recipe
The cozy, warm winter sun and the bountiful local produce is ideal to make the Gobi, Gajar aur Shalgam Ka Achaar. When the vegetable market is flooded with bright and shiny cauliflower, turnips and plenty of long and lustrous carrots, Gobi, Gajar, Shalgam pickle is one of the best ways to relish and preserve the seasonal yield.
- 1 medium-size cauliflower cut into florets
- 2 medium size carrot cut into sticks
- 2 medium size turnip chopped
- 100 gram green chili cut into half
- 1 tbsp turmeric powder
- 2 tbsp mustard seeds
- 1 tsp achaar ka masala (optional)
- Salt to taste
- 1 Cup mustard oil
- To make the Gobi, Gajar aur Shalgam Ka Achaar, first cut the vegetables into broad size pieces.
- Boil water in a deep pan, add turmeric and salt to the boiling water.
- Add the cauliflower florets in the boiling water and blanch for 5 - 10 minutes or till the colour changes. Transfer to a colander.
- Similarly, blanch the carrots and turnip till just soft, drain and keep aside. Make sure not to cook the vegetables while blanching.
- Spread all the blanched vegetables on a large baking sheet or tray. Cover with a muslin cloth and sun dry for 1 - 2 days.
- After sun drying continuously for a day or two will evaporate excess moisture from the vegetables.
- You can dry the blanched vegetables in the shade as well.
- Meanwhile gently pound the mustard seeds once or twice in a stone mortar and pestle. You can do the same in mixer as well. Pulse mustard seeds once in dry items grinding jar of mixer.
- Once the vegetables are ready to be pickled, transfer them to a large bowl.
- Add mustard seeds, green chilies, salt to taste and pickle masala if using any. Combine well so that vegetables are evenly coated with the spice mix.
- Pour the mustard oil over the vegetables and stir to combine.
- Take a clean, dry jar and transfer the pickled vegetables into the jar along with oil and spice mix.
- Seal the jar with a tight fitting lid.
- Allow the pickle jar to sit at room temperature for 2 - 3 days. You can also keep the jar under the direct sun rays for a day or two. Shake the jar once or twice in a day.
- Gobi, Gajar aur Shalgam Ka Achaar is ready to be served. This pickle stays good at room temperature for 10 - 15 days.
- Make sure to use clean and dry spoon to scoop out the pickle.