Gajar Gobhi Shalgam Achar Recipe

Gajar Gobhi Shalgam Achar Recipe

Winter brings its own favorites and soon the local markets will be flooded with gorgeous red and black (deep purple) colored carrots. Red carrots are commonly used for gajar ka halwa and gajar gobhi shalgam ka achar and black carrots for kanji -just the thought of it is makes my taste buds tickle. Today, I am sharing with you my mom’s recipe that my family has relished for years. We are a pickle-eating family and I grew up eating this achar with makki ki roti and sarson ka saag (recipe coming soon).

RECIPE DETAIL – This sweet and sour achar/relish is made with cauliflower, turnips and carrots. I have used baby carrots for this recipe but feel free to use regular carrots (sliced), baby carrots will get soft in a week. We begin by blanching the veggies in boiling water. Blanching locks in the flavor and freshness of these veggies and cooks them slightly. After blanching, cauliflower, shalgum and carrots should still have a bit of crunch left in them and later toss the veggies in ice water to stop the cooking process.

gobi gajar shalgam achar recipe

Since this pickle is made with red carrots and red carrots are not available in our area, I prefer to add beets to my pickle and believe me as this achar ages, beets add a deep rich color to the veggies. In 2 days, cauliflower and turnip have started to turn red (pic above).

Make sure the veggies are completely dried before adding spices to it, took me a full day to dry my veggies. Achar can get moldy if there is moisture left in the veggies. Mustard oil is a natural food preservative but in this pickle, vinegar is used in combination with mustard oil as a preservative and flavoring agent. Toss everything together and transfer it to a clean, sterilized, dry ceramic/glass jar. Place jar in the sun to mature.

Enjoy with makki mooli methi ke parathe or makki ki roti and sarson ka saag.

Gajar Gobhi Shalgam Achar Recipe

Gajar Gobhi Shalgam Achar Recipe
Votes: 1
Rating: 5
Rate this recipe!
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Cauliflower, turnip and carrots pickled in aromatic spices. Pair it with parathas and a must have during winter.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
Gajar Gobhi Shalgam Achar Recipe
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Cauliflower, turnip and carrots pickled in aromatic spices. Pair it with parathas and a must have during winter.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
  • 1 kg Cauliflower, washed and cut
  • 1 kg Carrots, washed
  • 1 kg Turnip, peeled, washed and sliced
  • 4 tablespoon or 1/4 cup Crushed Garlic
  • 4 tablespoon or 1/4 cup Crushed ginger
  • 2-3 small Beets, peeled, washed and sliced (optional)
  • 1 cup Powdered or grated Jaggery
  • 1/2 cup Vinegar
  • 1.5 cup mustard oil
  • 1/4 cup Salt
  • 1- 2 tablespoon Red chili powder
  • 5-7 pieces of Black Cardamom
  • 1/2 tablespoon Cinnamon Powder or 2 small sticks of Cinnamon
  • 10-15 pieces of Cloves
  • 1 tablespoon Haldi (Turmeric powder)
  • 1 tablespoon Rock Salt (kala namak)
  • 1 tablespoon Garam Masala Powder
  • 1/2 cup Crushed Rai or Rai kuria (optional)
  1. Wash and cut cauliflower.
  2. Wash carrots. If using full carrots, slice them in pieces.
  3. Peel and wash turnips.
  4. Slice turnips into thick slices.
  5. If you wish to add beets for color then peel and slice them in thick slices.
  1. To blanch veggies - boil water in a pan.
  2. Add cauliflower.
  3. Cover and let it sit in hot water for 2 minutes.
  4. Use a slotted spoon to transfer the veggies from hot water...
  5. To a bowl of iced water,
  6. Repeat the process with other veggies.
  7. Do not let the veggies sit in hot water for more than 2 minutes.
  8. Putting veggies in iced water will stop the cooking process.
  9. Strain the veggies through a strainer.
  10. Spread the veggies on a paper towel.
  11. And let them dry for 6-7 hours or for a whole day.
  1. Veggies must be completely dry by now, transfer them to a bowl and...
  2. Assemble the spices.
  3. Toss them in a blender or motor pestle and...
  4. Pound them coarsely.
  5. Crush ginger and garlic to a fine paste.
  6. Measure oil.
  7. Vinegar and Jaggery.
  8. Combine vinegar and jaggery in a pan.
  9. Bring it to a boil and boil until it forms a thick consistency.
  10. Add coarsely pounded spices to the boiling mixture.
  11. Mix and set it aside.
  12. Heat mustard oil in a pan. Add ginger -garlic and cook until light brown in color.
  1. Pour vinegar-jaggery-spice mixture to the veggies.
  2. Add ginger-garlic - oil mixture.
  3. Add Red chili powder.
  4. Add Cinnamon powder.
  5. Add salt and other spices..
  6. Mix, mix and mix until well blended.
  7. Toss in some sliced beets.
  8. Store in a clean air tight glass or a ceramic jar. At this point oil will at the bottom of the jar. Let it sit for a day or 2 and achar will be totally submerged in oil.
  9. Close the lid and place jar in the sun to mature.
  10. After 2 days - because of beets, veggies will start to change color.
  11. Achar totally submerged in oil. After few days, flavors of all the spices will marintae as one and the pickle pieces will become soft.
  12. Achar is ready..enjoy with makki ki roti and sarson ka saag.
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17 Responses

  1. Steph says:

    Hello! I have dried all my vegetables and I am about to proceed with the next steps. Can you please confirm the amount of cloves needed. 6-7 tablespoons of cloves seems like a lot. Should it be teaspoons? It seems like you use a lot less in the pictures, so I just wanted to make sure. I am very excited to try this achar. Thank you for the wonderful recipe Ruchi!

  2. Puja says:

    Hi can I make it without jaggery. And low oil.

    • Ruchi says:

      Puja, I don’t think either of these is possible for this recipe.
      In pickles, oil acts as a preservative. Lowering the quantity may result in spoiling of the achar.
      Jaggery is added to balance the sourness or tarty flavor from vinegar. Removing that would make the pickle too sour. Hope that helps!

  3. N says:

    Quick question – why do we need to blanch the veggies? Can we microwave them instead? I did the same but my veggies looked shriveled at the end of the day 🙁

    • Ruchi says:

      Purpose of blanching is to sterilize the vegetables. In pickles – vegetables are blanched to stop the action of natural enzymes present in them. This process prevents the pickle from spoiling and also extends its storage life. Microwave will fail to do so. Hope that answers your query.

      • Nishtha says:

        Yes, thank you. I am hoping that 8 hours of drying is sufficient? I live in upstate NY so it is very cold this time of the year and I do not have enough sun to lay them out, as we did in India!

        • Ruchi says:

          Nishtha, 8 hours of drying time is pretty good.
          If the veggies still have some moisture left, dry them under a fan and you should be good.

  4. Anju says:

    I use every ingredients accordingly, my pickle color gets black,where is mistake.

    • Ruchi says:

      Anju, there are a few reasons why a pickle turns black –
      1. Adding powdered spices can cause the pickles to turn dark.
      2. Use of iron utensils. If storing in a container with iron lid, pickle can turn dark because of the corrosion of the lid.
      3. Any amount of water on the storage container or on the ingredients can result in the formation of white fungus later resulting in darker sour smelling pickles.

      Hope that helps!!

  5. Raj says:

    Hi my name is raj can I use brown sugar because I don’t have jaggery and vegetable oil not mustard oil

    • RK says:

      Thanks for stopping by Raj! Yes, you can use brown sugar for this recipe. To get an authentic Punjabi flavor in your pickle, I would suggest – use mustard oil. Mustard oil has a strong flavor and is traditionally used for pickles. Other substitute for mustard oil is – sunflower oil or canola oil.

  6. Sumedha says:

    My achar is ready. So tasty an balanced ingredients. Thanks for your steps…its a great great help… my mil is super impressed. Only thing she mentioned is to put rai in it. Is it advisable? But even without that it is tangy and super super yum!!

    • RK says:

      Thanks for trying the recipe Sumedha and sharing your feedback with me. Glad you liked the recipe. This is the achar in which I avoid adding rai (mustard seeds). But if you like, feel free to add rai to the achar recipe.

  7. aseem gauba says:

    Thanks a lot for making this achar waiting for a long time.Great stuff will try soon looks yummy.

  8. A K Mehndiratta says:

    Would love to get simple good recepies

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