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    Home » Condiments

    Gobi Gajar Shalgam Achar Recipe | How to make Winter Pickles

    Published: Feb 23, 2021 by Deepti · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    Could you believe making achar at home is not at all messy? Its a therapy for me and I wait for winters to start my season's pickles.

    gobi gajar shalgam achar recipe

    Gobi Gajar Shalgam Achar is one of the popular Winter Achar. Born in a punjabi family meant easy access to so many achars in house. Though I am really not a big fan of pickles. Of late, hormones have been playing a big role.

    Yes and that means I am craving for Sweet and tangy pickles. I love teaming achars with Moong dal Khichdi, Pulao and Desi Ghee Parathas.

    This love for achars is only for homemade ones as the market pickles repel me really hard. They are loaded with extra oils and salt and preservatives that give me a sore throat.

    This recipe is a blend of Punjabi and Haryanvi tastes. Spicy and tangy, this achar is made in mustard oil and Gud (jaggery).

    Ingredients Overview

    Apart from raw veggies Gobi (Cauliflower), Gajar (Carrots), Shalgam (Turnip), we need whole spices like mustard seeds (Sarson), fenugreek seeds (Methre), Dried red Chilli, Fenel Sees (Saunf), Cumin (Jeera), Black pepper (whole or powdered), Turmeric (Haldi), Kala Namak, Jaggery and vinegar.

    I have skipped garlic. No reason as such. One may add it too.

    gobi gajar shalgam achar recipe

    Recipe Insights

    To begin any achar, the most important factor is use of dried vegetables, spoons, jars and spices. An ounce of moisture can spoil all your hardwork.

    Wash vegetables, chop and blanch them for 1-2 min. Keep them in sun for drying up. You may keep them under fan as well.

    All spices should be dry, kitchen cloth, spoons everything dry. I keep them in sun too.

    Once the veggies are dried, we use mustard oil to add spices to these veggies. Add jaggery solution along with little vinegar and thats all.

    Its really a simple recipe and I keep achar in sun in a glass or ceramic jar.

    gobi gajar shalgam achar recipe

    Can I have Achar if I have BP?

    That's a relevant question here. This thought has crossed my mind several times. Honestly, the answer is NO.

    I love achars but they do have an element of extra salt and oil. Although I don't add lot of oil, but for having long life, one has to soak achars in layers of oil.

    So if you have any heart related health issues, stay away from Achar (specially the market ones).

    For cravings: Try to make achar like a vegetable in oil as much as required and in small quantities so that you are not tempted to have it more often. You know when to stop.

    How long I can store this Achar?

    Since I have used minimum oil to make this achar, it has a shorter shelf-life. Assuming that all the ingredients used are well dried and shown enough sun, this achar would be good for a week's time.

    For longer life, you may have to add more oil to this recipe.

    Stories from Kitchen

    My kid loved achar since childhood. Initially I avoided it a lot. Over years, I realised that the child should be offered normal food that the whole family eats.

    With a fussy eater like hers, I was always worried and the over-thinking led me to cook separate foods for her. One day, my husband offered her Kadi Chawal from his dinner plate. She was 11 months old back then.

    My reaction was more strange than hers as she didn't leave his side and enjoyed his meal.

    That day I realised she doesn't need a separate dish. All kids want is what we are eating.

    So for mothers like me, if you are reading me, grab the traditional food of your family and offer to your little ones. Just mash them for toddlers.

    Detailed Recipe

    1)Gather all the veggies. Chop them. Blanch for 2 min max. Transfer to a colander and then to a clean 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.

    ggajar gobhi shalgam achar
    chopped gajar gobhi shalgam for achar
    drying up in sun

    2) After 1 day of drying, gather whole spices and coarse grind them in jar. Burn mustard oil till its transparent.

    whole spices for achar
    coarse powder of spices for achar
    mustard oil for making achar

    3) 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.

    adding whole spices to oil
    adding haldi kala namak to achar
    add all veggies in achar

    4) 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.

    jaggery in vinegar and water
    jaggery mixes fully
    add jaggery to achar

    5) The Gobi Gajar Shalgam Achar looks so tempting. Team it with paratha and enjoy!

    gobi gajar shalgam achar

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    If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet

    gobi gajar shalgam achar

    Gobi Gajar Shalgam Achar Recipe

    Gobi Gajar Shalgam Achar is one of the popular Winter Achar. Born in a punjabi family meant easy access to so many achars in house. This recipe is a blend of Punjabi and Haryanvi tastes. Spicy and tangy, this achar is made in mustard oil and Gud (jaggery).
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Dry in sun 1 d
    Total Time 1 d 15 mins
    Course Achars, Condiments, indian pickles, Pickles
    Cuisine Indian, traditional indian
    Servings 2 bowls
    Calories 27 kcal

    Equipment

    • Colander
    • Heavy kadai / Pan
    • Blender
    • glass jar

    Ingredients
      

    • 250 gm cauliflower
    • 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
    • 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 veegies. 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!

    Notes

    Nutrition Facts
    Serving size: 1 tbsp
    Servings: 20
    Amount per serving  
    Calories 27
    % Daily Value*
    Total Fat 1.3g 2%
    Saturated Fat 0.1g 1%
    Cholesterol 0mg 0%
    Sodium 66mg 3%
    Total Carbohydrate 3.7g 1%
    Dietary Fiber 1g 3%
    Total Sugars 2g  
    Protein 0.7g  
    Vitamin D 0mcg 0%
    Calcium 16mg 1%
    Iron 0mg 3%
    Potassium 137mg 3%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
    Keyword gobi gajar shalgam achar, healthy pickles, homemade Achar, indian achar recipes, indian pickle recipes, khatta meetha gobi gajar achar, Low-calorie pickles, sweet sour gobi gajar pickle, weight-loss pickle recipes, winter achar recipes

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    About Deepti

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! This blog is my collection of homemade healthy vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted here. A variety of Indian and World recipes that are made in a simple way!
    I am so glad to have you as a part of my journey in this online world.
    Thanks for stopping by!

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    Hi, I'm Deepti!

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! Here, I am sharing homemade healthy vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted.

    Thanks for stopping by!

    More about me →

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