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 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.

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.

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.

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

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.

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.

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

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