Shalgam Gajar Aur Gobhi Ka Achar Recipe (Turnip, Carrot, and Cauliflower Pickle)
Shalgam Gajar Aur Gobhi Ka Achar is a flavorful and tangy mixed vegetable pickle that combines the earthy taste of turnip (shalgam), the sweetness of carrots (gajar), and the mild crunch of cauliflower (gobhi). This Indian-style pickle is traditionally prepared in the winter months when these vegetables are fresh and at their peak season, giving the pickle an unbeatable taste and texture. It’s a great accompaniment to any Indian meal, especially enjoyed with parathas, mathris, or even simple rice. The best part is that this pickle is ready in just 2-3 days, making it a quick and delicious addition to your meals.
Course: Side Dish
Cuisine: Indian
Dietary Preference: Vegetarian
Prep Time: 40 minutes
Cook Time: 10 minutes
Serves: 4-6 people
Ingredients:
| Ingredient | Quantity |
|---|---|
| Turnips (Shalgam), chopped | 250 grams |
| Cauliflower (Gobi), cut into small florets | 250 grams |
| Carrots (Gajjar) | 250 grams |
| Mustard seeds (Rai/Kadugu), coarsely ground | 2 teaspoons |
| Red Chilli powder | 2 teaspoons (adjust to taste) |
| Salt | 2 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Mustard oil | 1/2 liter |
Instructions:
Step 1: Prepare the Vegetables
Start by thoroughly washing the vegetables. Peel the turnips and carrots and slice them into thin rounds. For the cauliflower, cut it into small, bite-sized florets. This ensures even marination and enhances the texture of the pickle.
Step 2: Blanch the Vegetables
Boil 2 liters of water in a large pot until it reaches a rolling boil. Once the water is boiling, add the prepared vegetables—turnips, carrots, and cauliflower. Let them cook for 3 to 4 minutes to lightly soften. Afterward, drain the water and spread the vegetables out on a clean cotton cloth to dry completely. Leave them for about 3-4 hours, ensuring no moisture remains on the vegetables. This step is crucial as any remaining moisture can affect the pickling process.
Step 3: Mix the Spices
In a large mixing bowl, combine the coarsely ground mustard seeds, red chili powder, turmeric powder, and salt. Add the dried vegetables to this spice mix and toss them well, ensuring the spices coat the vegetables evenly.
Step 4: Heat the Mustard Oil
In a small pan, heat the mustard oil on medium-high heat. Allow it to come to a boil and fume slightly, indicating that it’s hot enough. Once it begins to fume, turn off the heat and let it cool for a minute or two.
Step 5: Combine the Oil and Vegetables
Pour the slightly cooled mustard oil over the spice-coated vegetables and give them a thorough stir, making sure the oil is evenly distributed. This adds depth of flavor and helps the spices penetrate the vegetables.
Step 6: Sun-Dry the Pickle
Transfer the prepared pickle into a sterilized glass jar. Ensure the jar is clean and free from any moisture to avoid spoilage. Pour the remaining oil over the vegetables in the jar, ensuring they are fully submerged. Cover the jar with a muslin cloth and secure it with a string. Place the jar in a sunny spot for 2-3 days. The sunlight aids in marinating the vegetables and removes any remaining moisture, enhancing the flavors.
Step 7: Storage and Serving
Once the pickle has marinated and the vegetables have absorbed all the flavors, it’s ready to be served. This tangy and spicy Shalgam Gajar Aur Gobhi Ka Achar can be enjoyed with parathas, rice, or even as a side dish with mathris. You can store the pickle in a cool, dry place for up to 3 months or refrigerate it to extend its shelf life for up to 4-5 months.
Allergen Information:
This pickle recipe contains mustard oil, which can cause allergic reactions in individuals with mustard allergies. Make sure to check for any food sensitivities before serving.
Dietary Preferences:
- Vegetarian: This recipe is 100% vegetarian, as it contains no animal-based ingredients.
- Gluten-Free: The pickle does not contain any gluten, making it suitable for individuals with gluten sensitivities.
- Vegan-Friendly: Since the recipe uses mustard oil and vegetables, it is entirely plant-based and vegan.
Tips and Variations:
- Spice Level: Adjust the amount of red chili powder based on your spice tolerance. You can make it milder or spicier to suit your preferences.
- Oil Substitute: If you prefer a lighter oil, you can substitute mustard oil with sesame oil or sunflower oil. However, mustard oil imparts a distinct flavor that is traditional in Indian pickles.
- Storage Tips: Ensure the jar is completely sterilized before use to avoid any contamination. Always store the pickle in a cool, dry place, away from direct sunlight after the initial marinating period.
Conclusion:
Shalgam Gajar Aur Gobhi Ka Achar is a classic Indian pickle that combines the goodness of seasonal vegetables like turnips, carrots, and cauliflower with aromatic spices and mustard oil. It’s an easy-to-make, quick pickle that brings bold flavors to your meals. Whether paired with your favorite parathas or served as a side dish with rice, this tangy pickle will surely add a burst of flavor to any meal. So, gather your ingredients, and in just a few simple steps, you’ll have a delicious, homemade pickle that you can enjoy for months to come!
