Gajar Gobhi Shalgam Ka Achar
Gobhi Gajar Shalgam ka achar is a punjabi mix vegetable pickle extremely popular in northern India during the winter season.
Equipment
- Large Coking Pot
- Colander
- Sauce Pan
- mixing bowls
- Kitchen towel
Ingredients
- 130 g turnip 1 medium turnip, peeled, cut and diced
- 140 g carrots peeled and cut into batons
- 130 g mooli (daikon) peeled and cut into batons
- 100 g cauliflower florets
- 25 g fresh ginger peeled and julienne
- 6-8 green chilli stems removed, whole & slit or halved
- 2 litre water
- ½ teaspoon salt
- 1 teaspoon turmeric powder
Achar Masala
- ¾ cup mustard oil
- 1.25 teaspoon rai seeds brown mustard seeds, crushed into a powder using mortar pestle
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder cayenne
- ¼ teaspoon hing asafetida
- 1.5 tablespoon achar masala store bought our use masala from any home pickle
- 1.25 teaspoon salt
- 1 tablespoon Apple cider vinegar
Instructions
Prepping the vegetables (Cut, Blanch & Dehydrate)
- Thoroughly wash all the vegetables under stream of running water to remove all the dirt. If you are nit peeling carrots, scrub the skins lightly.
- Cut the carrots and daikon into 1.5 inch long, not too thick batons.
- Peel the turnip skins and dice them(keep the thickness same as other vegetables). Cut off the cauliflower stems leaves and cut small size florets.
- Peel the ginger and cut juliennes. Remove stems from green chillies and slit them if leaving whole. Or half them.
- In a large cooking pot, bring water to a rolling boil. Once boiling, add the salt & turmeric, let boil for 3-4 minutes and then take the pot off the stove.
- Immediately add the prepped vegetables and let blanch for 5-6 minutes. Dont let overcook else the pickle wont be crunchy.
- Drain using a colander and then spread the vegetables on a large kitchen towel to air dry completely for 2-3 hours. Turn them around at half time to dry from all sides.
- Add dried vegetables to a large mixing bowl along with prepped ginger and green chillies. Make the achar masala now.
Make The Achar Masala
- Add mustard oil to a pan and heat up on stove till slightly smoky. Take off the stove and wait for a minutes to cool off.
- Temper the oil with powdered rai, turmeric and red chilli powder, achar masala, salt and hing. The spices should not sizzle but we want to add to hot oil to get best flavor. Mix well. Taste a little bit of this oil and adjust the seasonings. At this tome the masala would taste very sharp and pungent. Pro Tip- Taste the store bought achar masala and adjust the red chilli powder accordingly.
Mix together & Let ferment
- Pour the tempered mustard oil over the vegetables. Add the apple cider vinegar. If you want to add sugar or jaggery, add right now.
- Using a clean, dry wooden spoon or your hands, mix well so that all the vegetables are well coated with the spices & oil. At this point, if you taste, the pickle will be very bitter. But dont worry, it will be okay after fermenting.Again taste a tiny bit and adjust the salt and vinegar if needed.
- Transfer the vegetables to dry clean glass container or canning jars. Don't fill till the top of the jar but at the same time do not leave a lot of room for bacteria in air to get moldy. Leaving ½" space from the top is okay. If you are using jars with metal lid, make sure to cover the mouth of jar with muslin or cheesecloth to avoid the contact between pickle & metal.
- Ideally, the pickle should be kept in winter sun for 2-5 days. Here in bright Las Vegas sun, it took 3 days to develop that tang. However, if you don't get much sun where you live, place the container in a dry, warm spot of your kitchen.
- Mix with a clean spoon couple or shake the jar couple times a day. If you feel that the muslin or paper towel is wet, change it. The pickle should be ready to consume in 2-4 days. .In Las Vegas winter sun, it took about 8-10 days to get that stage.
- The pickle is ready when the spices taste sour and you see vegetables releasing their juices at the bottom of the jar. Note - You would want to check the salt of the pickle after 2 days and adjust. By this time, the vegetables would have absorbed the salt and flavors of pickling spices.
- There is no need to refrigerate.This pickles stays good for 2 weeks. Always use a clean spoon to serve. Never touch the pickle with fingers since this can propagate bacterial formation and your achar may go bad.
Nutrition
Calories: 4kcalCarbohydrates: 0.1gProtein: 0.02gFat: 0.4gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 15mgPotassium: 4mgFiber: 0.1gSugar: 0.1gVitamin A: 59IUVitamin C: 0.4mgCalcium: 1mgIron: 0.01mg
Tried this recipe?Let us know how it was!