The best pickle of winter, make pickle at home with carrot-cabbage-turnip

Gobi Gajar Shalgam Pickle Recipe: Cabbage, Carrot and Turnip Pickle is an Indian traditional savory pickle. This pickle is made from fresh cauliflower, carrots and turnips. This traditional pickle tastes best in winter when cauliflower is in season, carrots are sweeter and turnips are crisper. This pickle is eaten throughout the year.

This is a very simple pickle recipe which does not require sun heat. Some of the things you need to make sure your pickle lasts are dry vegetables and a clean jar, more details on this below.

Cabbage, Carrot and Turnip Pickle Recipe (Tips for making Gobi Gajar Shalgam ka Achar)

  • Once you wash and cut the vegetables they should be washed again with boiling and draining.
  • After draining the water from the vegetables, the vegetables should be dried in the sun or under a fan. This is one step that you cannot skip, any moisture in the vegetables can spoil the pickle.
  • You can use canola or mustard oil. Mustard oil is traditionally used but we use a mixture as we find that mustard oil alone dominates the spices and vegetables.
  • You have to saute (cook) the onions until they caramelize and all the water evaporates – I find the best way to do this is to start with onion puree.
  • Jaggery deepens the color and balances the spices, you can use the block or powdered version.
  • This pickle contains preservative vinegar, once cooked it doesn’t taste much but it smells good while cooking.
  • The vegetables in this pickle are not cooked, once bottled they should still be chewy, which is what makes this pickle so delicious.
  • I have used gram to measure the vegetables and jaggery in this recipe as I find it easier to measure in exact weight than size when it comes to cutting the ingredients into odd shapes. If you don’t have a kitchen scale, use the following for this recipe:
  • 3 cups chopped cauliflower
  • 2 cups chopped carrots
  • 2 cups chopped turnip
  • 1 cup jaggery
  • This pickle can keep outside for 3-4 months if you live in a place with moderately cool temperatures. If you live in a warm climate, I would suggest refrigerating, in which case the pickles can last for 10-12 months.

Cabbage Carrot Turnip Pickle

  • Gobi Gajar Shalgam Ka Achar is a delicious Indian pickle made from fresh cauliflower, carrots and turnips. This traditional pickle tastes best in the winter when cauliflower is in season, carrots are sweeter and turnips are crispier. Make it in a big batch to last all year long.
  • Serves: 4 cups

material ( Gobi Gajar Shalgam Pickle Ingredients in Hindi)

  • 250 g cabbage/cauliflower (about 3 cups); 2 inch flowers
  • 250 g gajar/gajar (about 2 cups); 1.5 Inch Poles
  • 250 grams shalgam/shalgam (about 2 cups); 1.5 Inch Poles
  • 1 cup canola oil
  • 2 tbsp mustard oil
  • 1 cup onions; pureed (about 1 large onion)
  • 2 tbsp ginger; crushed
  • 1 tbsp garlic; minced (3 cloves)
  • 200 grams jaggery (about 1 cup)
  • 1 tsp mustard (rai)
  • Half teaspoon turmeric (haldi)
  • 1½ tbsp red chili powder (lal mirch)
  • ⅛ teaspoon hing (asafoetida)
  • 1 cup vinegar
  • 2½ tsp salt
  • 1 tsp garam masala

How to make Cabbage Carrot Shalgam Pickle (Gobi Gajar Shalgam Pickle Recipe in Hindi

  • Wash and chop the vegetables; Cabbage/cauliflower florets should be 2 inches while carrot/gajar and shalgam/shalgam should be cut into 1.5 inch sticks.
  • Place the chopped vegetables in a sieve.
  • Heat 10 cups of water in a large pan or kettle, pour over the vegetables when it boils.
  • Strain the water
  • Spread the vegetables on a cotton tea towel or absorbent mat and allow them to dry for 3-4 hours. This can be done in sunlight or with the help of a fan.
  • Pour oil in a heavy bottom pan and heat on medium heat.
  • When the oil is hot, add asafoetida and onion puree. Start cooking them, they’ll go from white to pink to golden. This will take about 7-8 minutes. Stir frequently to ensure that they do not stick to the pan.
  • When the onion turns golden brown, add ginger and garlic and cook for 3-4 minutes until caramelised.
  • Add mustard seeds, chilli powder, turmeric powder, asafoetida, garam masala and salt and mix well.
  • Pour in vinegar and jaggery. Cook for 2-3 minutes, allowing the mixture to melt together and thicken.
  • Add the chopped vegetables and mix well so that everything blends well with the spices. Cook for 2 minutes before turning off the flame.
  • Let the pickle cool completely before transferring it to a clean dry jar.
  • If using pickles, let the flavor develop for at least 24 hours before enjoying.
  • Store in a cool and dry place for 3-4 months or refrigerate for 10-12 months.

Source link

Leave a Comment

%d bloggers like this: