I am sharing a Punjabi recipe of this popular pickle or achar. Gobi gajar shalgam achar is a sweet and sour Punjabi winter special pickle made with cauliflower, carrots and turnips.

Ingredients of Gobi Gajar Shalgam Khatta Meetha Achar 

  • 1 kg Cauliflower
  • 1 kg Carrots
  • 1 kg Turnip, peeled, washed and sliced
  • 2 small Beets, peeled, washed and sliced
  • ¼ cup Salt
  • 3 tablespoons kashmiri red chillies
  • 6 pieces of black cardamom
  • ½ tablespoon Cinnamon Powder 
  • 12 pieces of cloves
  • 2 tablespoons haldi
  • 1 tablespoon kala namak
  • 1 tablespoon garam masala
  • 4 tablespoons rai
  •  tablespoons Fennel seeds
  • 3 tablespoons Nigella seeds
  • 3 tablespoons methi daana
  • ½ tablespoon red chilli flakes
  • ¾ cup Crushed Garlic 
  • ¾ cup Crushed ginger
  •  cup Powdered or grated Jaggery
  • ¾ cup vinegar
  •  cup mustard oil

How To Make Gobi Gajar Shalgam Khatta Meetha Achar 

  • Remove the cauliflower’s large stem end and cut it into large florets, cut the green ends of carrots, beetroot, and turnips and peel the upper layer.
  • Wash the vegetables, Cut the carrots and turnip into half vertically.
  • Now fill a large stockpot 2/3 with and bring it to a boil., Boil the cauliflower in water for 2-3 minutes .
  • Immediately scoop out the cauliflower florets and cool them instantly in an ice water bath. This ice water bath will help ensure the cauliflower doesn’t continue to cook from its own heat.
  • Repeat the same process for carrots and turnip.
  • Once the vegetables have been blanched, remove them from the ice bath, Allow the vegetables to dry in the sun for a whole day.
  • Allow the vegetables to dry in the sun for a whole day.  It took me a full day to dry my veggies.
  • Add red chili flakes, fenugreek seeds (methi dana), mustard seeds, fennel seeds, cumin seeds, nigella seeds, and cloves to a kadhai.
  • Over medium-low heat, toast the spices, stirring and tossing frequently, until fragrant and slightly brown.
  • Remove from heat and allow it to cool. Transfer the cooled spices to a blender or motor-pestle. For a bold and impactful flavor, coarsely grind the spices.
  • Mix it well until combined. Boil the syrup until it forms a thick 1-string consistency.
  • Heat mustard oil in a heavy pan. Cook until it starts to fume. Remove from heat once it starts to fume and set it aside to cool slightly.
  • Once cooled, add ginger-garlic paste to it.
  • Sauté until the ginger-garlic mix becomes slightly brown. The goal is to cook the raw smell of ginger and garlic.
  • Once cooked, take it off the flame and set it aside.
  • Transfer the vegetables to a large mixing bowl. Now, add the vinegar+jaggery+spice mix to the vegetables. Next, add the cooked ginger-garlic paste to gobhi, gajar, shalgam, and beetroot.
  • Add Kashmiri red chili powder, cinnamon powder, and salt.
  • Use a clean spoon and toss everything together until everything is well blended.
  • Once completely cooled, transfer the pickle to a clean, sterilized, dry jar.
  • Cover the jar tightly with a lid. Place the jar in the sun to mature. It will take at least 2-3 days at room temperature for the gobhi gajar shalgam achar to mature.
  • Achar will be ready in 4-5 days. Serve it alongside your favorite meal and enjoy!

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