Gobi gajar shalgam ka achaar. Fried carrots, turnip and cauliflower seasoned with the traditionally prepares spices and condiments.
Recipe Tags
Pickling
Veg
Medium
Everyday
Punjabi
Condiments
Healthy
Ingredients Serving: 30
Carrots - 2 Kg
Cauliflower - 2 kg
Turnip - 1 kg
Ginger paste - 250 gm
Garlic paste - 125 gm
Salt - 300 gm
Red chili powder - 200 gm
Garam masala - 125 gm
Rai seeds - 150 gm
Vinegar - 1 L
Tamarind - 250 gm
Mustard Oil - 750 ml
Jaggery / Gur - 750 gm
Instructions
Wash all the vegetables and spread on a tray to dry overnight.
Soak Gur/Jaggery in 500ml vinegar in a bowl and soak imli /tamarind in the rest 500ml vinegar in another bowl. Keep these soaked overnight. Remember no water should be used in the pickle.In the morning with dry hands, peel and cut the vegetable .
Chop carrots and turnips in thick circles and Gobi / cauliflower in big florets. You may not need to use a knife for the cauliflower, just break the florets with your hands. Keep the veggies in the sun till they are completely dry. No moisture should be left as it will ruin the pickle.
Once, the vegetables are completely dry, we can start frying them. Heat the mustard oil in a frying pan or kadai and bring it to smoking point. Reduce the flame and fry the garlic cloves till light brown and keep aside.
Then fry each vegetable at a time quickly till light brown in color and take them out in a platter. Remember not to put all the veggies together as this will make the oil cold and the vegetables will over cook in medium hot oil.
Frying just ensures that there is no moisture and it seals the vegetables to avoid disintegrating when the pickle is stored for a longer time. Lastly, put the ginger garlic paste in the oil and fry till golden brown. Do this on low flame to avoid burning. Put off the flame when done and leave everything in the oil to cool.
This will eventually be added to the pickle.Now, take the soaked Gur, mash it nicely with a dry masher and sieve the pulp. Remember no water should be added to this at any stage. Now, repeat the same with the tamarind vinegar mix and sieve the pulp.
To assemble the Pickle : Take all the vegetables in a wide and deep pan. Add salt, red chili powder, garam masala and rai powder and mix well to coat every piece properly.
Now, heat the gur + vinegar mixture till gur disssolves completely. Add this to the vegetables. Mix well.
You can keep this pickle stored in an air tight container for about an year.
Reviews (1)  
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Jun-01-2017
Sukhmani Bedi   Jun-01-2017
My dadi makes this pickle. I just love it. Yours looks delicious
Wash all the vegetables and spread on a tray to dry overnight.
Soak Gur/Jaggery in 500ml vinegar in a bowl and soak imli /tamarind in the rest 500ml vinegar in another bowl. Keep these soaked overnight. Remember no water should be used in the pickle.In the morning with dry hands, peel and cut the vegetable .
Chop carrots and turnips in thick circles and Gobi / cauliflower in big florets. You may not need to use a knife for the cauliflower, just break the florets with your hands. Keep the veggies in the sun till they are completely dry. No moisture should be left as it will ruin the pickle.
Once, the vegetables are completely dry, we can start frying them. Heat the mustard oil in a frying pan or kadai and bring it to smoking point. Reduce the flame and fry the garlic cloves till light brown and keep aside.
Then fry each vegetable at a time quickly till light brown in color and take them out in a platter. Remember not to put all the veggies together as this will make the oil cold and the vegetables will over cook in medium hot oil.
Frying just ensures that there is no moisture and it seals the vegetables to avoid disintegrating when the pickle is stored for a longer time. Lastly, put the ginger garlic paste in the oil and fry till golden brown. Do this on low flame to avoid burning. Put off the flame when done and leave everything in the oil to cool.
This will eventually be added to the pickle.Now, take the soaked Gur, mash it nicely with a dry masher and sieve the pulp. Remember no water should be added to this at any stage. Now, repeat the same with the tamarind vinegar mix and sieve the pulp.
To assemble the Pickle : Take all the vegetables in a wide and deep pan. Add salt, red chili powder, garam masala and rai powder and mix well to coat every piece properly.
Now, heat the gur + vinegar mixture till gur disssolves completely. Add this to the vegetables. Mix well.
You can keep this pickle stored in an air tight container for about an year.
INGREDIENTS
SERVING: 30
Carrots - 2 Kg
Cauliflower - 2 kg
Turnip - 1 kg
Ginger paste - 250 gm
Garlic paste - 125 gm
Salt - 300 gm
Red chili powder - 200 gm
Garam masala - 125 gm
Rai seeds - 150 gm
Vinegar - 1 L
Tamarind - 250 gm
Mustard Oil - 750 ml
Jaggery / Gur - 750 gm
Carrot Turnip And Cauliflower Pickle - Reviews
Recent Reviews
5.0
1 Review
Jun-01-2017
My dadi makes this pickle. I just love it. Yours looks delicious
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