Gajar Gobhi Shalgam Achar is sweet and sour with a hint of chilli in it. It is a must to have in every Punjabi home during winters in India.
As a kid, I remember looking at my mom and Grandma preparing them with the onset of the winters and we are set for the entire winter season.
This year, I decided to give it a try on my own and prepared twice before writing down the recipe.
Gajar Gobhi Shalgam Achar Recipe
- Cauliflower – 500 gms
- Carrot- 500 gms
- Turnip- 300 gms
- Mustard Oil- 1/2 cup
- Garlic- 3 bulbs
- Ginger- 3 tbsp
- Onion- 2
- Jaggery- 1/4 cup
- Red chilli powder- 1 tsp
- Salt- as per taste
- Mustard seeds- 1 tbsp coarsely grounded
Method
- Boil and blanch carrot, cauliflower and turnip for 5 minutes.
- Drain the water and spread the veggies for a couple of hours in the air or under the fan.
- Take another pan, add vinegar and jaggery cook it till it melts with semi-thick consistency.
- You can grate or grind ginger, garlic and onion.
- In a pan, heat mustard oil to a smoking point and then turn it off.
- Add the paste and cook until the raw smell goes off. Keep stirring as it will stick to the bottom easily.
- Add salt and chilli powder to it, mix well.
- Now add the veggies, vinegar and jaggery syrup to it, mixing it well.
- Lastly, add coarsely grounded mustard seeds and mix it again.
- Let it cool down at room temperature before storing them in an airtight jar.
- Enjoy!
Pooja Kawatra
