Gajar Gobhi Shalgam Achar (Indian Pickle Recipe)
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
1 d
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Total Time
1 d 15 mins
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Servings
2 bowls
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Calories
27 kcal
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Course
Condiments
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Cuisine
Indian
Gajar Gobhi Shalgam Achar (Indian Pickle Recipe)
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Gajar Gobhi Shalgam Achar is a popular Indian Pickle that is made with seasonal vegetables during the winter season. Spicy and tangy, this pickle recipe is simple and amazing!
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Ingredients
- 250 gm cauliflower chop or separate cauliflower florets
- 2 medium carrots chopped vertically, 1 small bowl
- 2 medium turnip chopped long slices, 1 small bowl
- 2-4 small dried red chilli
- 2 teaspoon mustard seeds
- 2 tsp fenugreek
- 2 tsp fennel seeds
- 1 teaspoon kali mirch
- 1 tsp jeera (cumin seeds)
- 1 tsp kala namak
- 1.5 teaspoon haldi
- 2 teaspoon vinegar or lemon juice
- 1.5 tablespoon mustard oil
- 2 tablespoon jaggery
- ¼ cup water
- salt as per taste
Instructions
- Gather all the veggies. Chop them. Blanch for 2 min max. Transfer to a colander and then to a clena kitchen cloth. Sun dry for 1-2 days depending upon your temperature conditions.Note: If you don't have enough sun, use room fans and avoid blanch. Instead wash before chopping. Dry in open air. Chop and dry again.
- After 1 day of drying, gather whole spices and coarse grind them in jar. Burn mustard oil till its transparent.
- Add ground spices from the previous step. Add kala namak, plain salt, kali mirch and haldi. Add dried gobhi, gajar and shalgam. Mix well and cook for one min.
- While veggies are cooked, you may make jaggery syrup in vinegar and water. Boil till jaggery is dissolved and then add it to achar after sieving.Let it cool for sometime. Then transfer to a glass jar and keep in sun for 2-3 days. Achar will be ready in 2 days max.
- The Gobi Gajar Shalgam Achar looks so tempting. Team it with paratha and enjoy!
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