Punjabi Style Gobi, Gajar Aur Shalgham Achaar. (Punjabi style cauliflower,carrot and turnip pickle).

Pickling and chutney making has become a cherished pastime now. With the lock down and working  from home, I have had the luxury of a bit more time to pursue this pastime in earnest. I have been wanting to make this sweet, sour and hot pickle for sometime now and having chanced on some turnips in Tesco I grabbed the opportunity  to make a jar of this sweet, sour and hot delight. It is a great accompaniment to parathas, chappathis, rice and even as a sandwich filling.

What Do I need to Make it?

  • 250 g Cauliflower (cut into small florets)
  • 250 g Carrots (peeled and julienne)
  • 250 g Turnips (peeled and julienne)
  • 11/2 tbsp garlic paste
  • 3 tbsp ginger paste
  • 1 cup white vinegar
  • 100 g jaggery
  • 11/2 tbsp garam masala
  • 3 tsp chilli powder
  • 1 tbsp coarsely ground mustard (rai bhardo)
  • 1 cup mustard oil
  • Salt to taste

How much will I make?

Almost 3/4 of a 1 kg kilner jar.

How do I make it?

Wash, peel and julienne the turnips and carrots. Wash and cut the cauliflower into small florets. Spread the vegetables out on a tray lined with kitchen paper to remove any moisture. Heat the mustard oil in a deep bottomed pan till it is smoking hot. Add the ginger and garlic paste and saute till the raw smell of ginger and garlic disappear. Now add the cauliflower, carrot and turnips and saute for about 5 to 8 minutes till the vegetables lose their moisture but still have a bite to them. In a separate pan bring the white vinegar to a boil. Reduce the heat to simmer and add the jaggery, stirring continuously till the jaggery is completely dissolved. Take off the heat and set aside. Add the garam masala, chilli powder and salt to the vegetables and make sure all the vegetables are coated evenly. Add the jaggery and vinegar mixture and bring to a light simmer. Add the coarsely ground mustard and stir well. Adjust seasoning before taking off the heat. Let the pickle cool completely before transferring to a sterilized jar. This can be stored in the refrigerator for a few weeks. Always use a clean, dry spoon. Enjoy as an accompaniment to your meals. This pickle always tastes better a day after it has been made.

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