Bright, bold and beautifully seasonal, Gobi Gajar Shalgam ka Achar is a true North Indian winter classic. This vibrant pickle combines crunchy cauliflower, sweet carrots and earthy turnips, all gently spiced and warmed in fragrant mustard oil. The result? A tangy, slightly spicy achar that adds instant sunshine to any plate.
Traditionally made during the cooler months when these vegetables are at their best, this pickle is as colourful as it is comforting. Serve it alongside curries, dal and flatbreads, or simply enjoy a little spoonful to liven up cold cuts.
GOBI GAJAR SHALGAM KA ACHAR
Makes approx 1.4 kg
INGREDIENTS:
500 grams cauliflower, seperated into small florets
500 grams turnips, cut into small batons
500 grams carrots, cut into small batons
50g root ginger, peeled and roughly chopped
20 medium sized garlic cloves
2 medium onions, chopped
250 ml white wine or cider vinegar
100g dark muscavado sugar
75g white sugar
250ml mustard oil
2 tsp yellow mustard seeds
6 teaspoon red chilli powder
4 teaspoon garam masala powder
6-8 teaspoon salt
METHOD:
Blanch the cauliflower, carrots and turnips in boiling water for 2 to 3 minutes. drain well, spread in a cloth and leave to dry.
Put the chopped onions, ginger and garlic in a blender or food processor and blend to a puree without adding any water. keep aside.
Dissolve the sugars with the vinegar in a medium pan over a low heat. Simmer for about 5 mins until you have a light syrup.
In another deep pot or pan, heat the oil until very hot, just before it reaches smoking point. Add the mustard seeds and when they start to pop lower the heat and add the onion, ginger and garlic paste. Simmer for a few minutes. Stirring from time to time.
Once the onions are cooked, add the veggetables along with the salt, garam masala powder and red chilli powder. Mix well then stir in the sugar and vinegar solution. Simmer for 8 to 9 minutes on a medium flame. Taste and add more salt if necessary.
Allow the pickle to cool completely before spooning into clean sterilized jars. Leave for at least 24 hours at room temperature to allow the flavours to develop.
Store in a cool and dry place for up to 3-4 months or refrigerate for up to 10-12 months.
