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    Home » Recipes » Accompaniments and Sides » Gajar Gobhi Shalgam Achar

    Gajar Gobhi Shalgam Achar

    Published On:January 19, 2023 By:Ruchi

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    A sweet and spicy Gajar Gobhi Shalgam Achar made with seasonal vegetables and aromatic spices is THE quintessential winter favorite! This Punjabi achar is a great accompaniment to breakfast, lunch, or dinner.

    Or you can eat it as is straight out of the jar – it’s that good!

    Gobhi gajar shalgam achar in a bowl

    Winter brings its own favorites, and this Gajar gobhi shalgam achar recipe is one of my family favorites that I always make a jar-full of in the winter. 

    Why in winter? Because that’s the season when carrots, turnips, and cauliflower begins to flood the market. Wherever you look, the local vegetable markets are overflowing with red, orange, and dark-purple carrots. It’s a rare sight!

    Red carrots are commonly used for gajar ka halwa and gajar gobhi shalgam ka achar. Dark-purple carrots are turned into a delicious winter drink – kanji. It’s absolutely yummy! Just the thought of it makes my taste buds tickled. 

    What is Gajar Gobhi Shalgam Achar?

    In this term, Gajar Gobhi Shalgam Achar – gajar is carrots, gobhi/gobi is cauliflower, shalgam is turnips, and achar translates pickle in English. 

    Achar is an essential part of Indian food. Whether it be paneer paratha, Aloo poori, or Pindi chole, Indians love their food with achar. Achar brightens up any meal you add it to. 

    Indian pickles are prepared with various spices and vinegar and are oil-based. The process of letting the pickle sit in the oil and vinegar mix preserves the pickle well for at least a year (if stored well). 

    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 Punjabi Gobhi shalgam ka achaar with Makki ki roti and Sarson ka saag. 

    Ingredient list for Gobhi Gajar Shalgam ka Meetha Achar

    Ingredients for Gajar Gobhi Shalgam Achar

    Mixed vegetables — The main vegetables for this Punjabi pickle are cauliflower florets, carrots, and turnips. 

    Beetroot — 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 deep rich color to the veggies. But again, it’s optional.

    Vinegar — white distilled vinegar works well. It is used as a preservative, therefore, do not omit it. 

    Ginger + Garlic — Use fresh as they add tons of flavor to this gajar achar. 

    Jaggery — it adds a sweet touch to our sweet and spicy gobi gajar shalgam achaar. In addition to that, it balances the heat from all the spices.

    Mustard oil — it preserves the pickle from going rancid and keeps it fresh and edible at all times. In addition to that, mustard oil (Sarson ka tel) lends this achar its unique taste and flavor. 

    Spices — here comes our flavor quotient in the form of spices. Gajar Gobhi Shalgam ka Achar uses a lot of spices such as Kashmiri red chili powder, black cardamom, cinnamon powder, cloves, Haldi (Turmeric powder), Rock Salt (Kala namak), garam masala powder, mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, and salt. 

    Gajar Gobhi Shalgam Achar in a jar

    How to make Gajar Gobhi Shalgam Achar?

    Step: 1- Blanch the vegetables — Remove the cauliflower’s large stem end and cut it into large florets or as needed for the recipe. Set aside. Likewise, cut the green ends of carrots, beetroot, and turnips and peel the upper layer. 

    Wash the vegetables thoroughly under tap water to get rid of any dirt stuck to them. Cut the carrots and turnip into half vertically. 

    Now fill a large stockpot 2/3 with and bring it to a boil. Add the cauliflower florets to the boiling water. Boil the cauliflower in water for 2-3 minutes (depending on the size of your florets). 

    Immediately scoop out the cauliflower florets and cool them instantly in an ice water bath. Repeat the same process for carrots and turnips. Beetroot doesn’t need to be blanched.

    PROTIP —  If using whole baby carrots, boil the carrots for 4-5 minutes.

    Peel vegetables for the acharBlanch cauliflower in hot waterBlanch shalgum and carrots

    Step: 2 – Dry the vegetables — Here comes the important and most essential step to make Gajar Gobhi Shalgam ka Achar – drying the vegetables in the sun. Once the vegetables have been blanched, remove them from the ice bath, drain and spread them on a clean paper towel or kitchen napkin. 

    Allow the vegetables to dry in the sun for a whole day.  It took me a full day to dry my veggies. In the absence of the sun, you can dry the vegetables under a ceiling fan. 

    PROTIP —  Please make sure the veggies are completely dried before adding spices to them. Achar can get moldy if there is moisture left in the veggies.

    Dry gobhi, gajar and shalgam in the sunDry gajar, gobhi, and shalgam

    Step: 3 – Dry-roast the Pickle spices —  

    The next step is to dry roast the spices. Dry roasting brings out the magical aroma and flavorful oils of these spices. 

    To dry-roast – add red chili flakes, fenugreek seeds (methi dana), mustard seeds, fennel seeds, cumin seeds, nigella seeds, and cloves to a skillet. Over medium-low heat, toast the spices, stirring and tossing frequently, until fragrant and slightly brown. 

    Remove from heat and allow it to cool. Transfer the cooled spices to a blender or motor pestle. For a bold and impactful flavor, coarsely grind the spices. 

    PROTIP —  Dry-roast the spices slowly over medium-low heat. Do not rush through the process, as the spices will burn. The goal is to roast them through, not just on the surface, without burning them.

    Prepare achari masala

    Step: 4- Prepare the pickling syrup —  

    Combine vinegar and jaggery in a small heavy pan. Whisk to combine. Bring the jaggery syrup to a boil. Stir in freshly ground black cardamom and the pickling spice to this mixture. 

    Mix it well until combined. Boil the syrup until it forms a thick 1-string consistency. Set aside to cool. 

    How to prepare achar masala

    Step: 5- Assemble Gajar Gobhi Shalgam ka Achar —  

    Heat mustard oil in a heavy pan. Cook until it starts to fume. Remove from heat once it starts to fume and set it aside to cool slightly.

    Once cooled, add ginger-garlic paste to it. Sauté until the ginger-garlic mix becomes slightly brown. The goal is to cook the raw smell of ginger and garlic. It will take about 12-14 minutes on a medium-low flame.

    Once cooked, take it off the flame and set it aside.

    PROTIP — Do not cook ginger-garlic paste on high heat as it will burn and impart a bitter taste to our gajar gobhi shalgam ka achar. 

    Prepare ginger and garlic

    Transfer the vegetables to a large mixing bowl. Now, add the vinegar+jaggery+spice mix to the vegetables.

    Assemble Gajar Gobhi Shalgam Achar

    Next, add the cooked ginger-garlic paste to gobhi, gajar, shalgam, and beetroot.

    Assemble Gajar Gobhi Shalgam Achar

    Followed by Kashmiri red chili powder. 

    Assemble Gajar Gobhi Shalgam Achar

    Add cinnamon powder. 

    Assemble Gajar Gobhi Shalgam Achar

    Time to add salt. 

    Assemble Gajar Gobhi Shalgam Achar

    Use a clean spoon and toss everything together until everything is well blended.

    Do not transfer the gajar gobhi shalgam ka achar to a jar as yet; allow the pickle to cool completely. Cover the pickle bowl with a kitchen towel and let it cool. 

    Assemble Gajar Gobhi Shalgam AcharGajar Gobhi Shalgam Achar

    Once completely cooled, transfer the pickle to a clean, sterilized, dry jar. 

    Cover the jar tightly with a lid. Place the jar in the sun to mature. It will take at least 2-3 days at room temperature for the gobhi gajar shalgam achar to mature. 

    Gajar Gobhi Shalgam Achar

    This is how the pickle looks after 4-5 days.

    Gajar Gobhi Shalgam Achar

    Recipe tips to make the BEST Gajar Gobhi Shalgam Achar

    Cut the vegetables —  For this gobhi gajar shalgam achar, cut the vegetables thick. Cut gobhi into 1-inch florets, and cut turnip vertically into 1/2-inch-thick. If using baby carrots, then you are all set; add them to the pickle as is.

    Blanch the vegetables — Blanching locks in the flavor and freshness of these veggies and cooks them slightly. Therefore do not skip this process.

    Dry the vegetables — Make sure the vegetables are dried before you add them to the pickle. If there is moisture in the vegetables, the pickle will get moldy.

    Long shelf life — Gobhi gajar shalgam ka meetha achar has a long shelf life because of sodium, vinegar, and oil, which help preserve the pickle for a longer time. Cutting back on any of these ingredients may spoil the achar.

    Jar selection — Choose the jar that has a secure lid. The jar should seal so tightly that air can hardly escape from the pickle jar. This will prevent the achar from going bad.

    Let the achar mature — Place the gobhi gajar shalgam achar jar in direct sunlight to let it ferment properly. The more the achar matures, the better it tastes. 

    Other options — To add a spicy touch to Gajar Gobhi and Shalgam pickle, you can slit the green chilies and add them to the achar.

    To preserve the achar for a long time — Gobhi gajar shalgam achar should always be submerged in mustard oil.

    Gajar Gobhi Shalgam Achar

    My achar turned black in color!

    The reasons why Gajar Gobhi Shalgam ka Achar can turn black in color are- 

    • Jaggery – if a darker shade of jaggery is used to make the pickle, you will end up with a dark brown colored achar. 
    • Adding ground spices to the jaggery-sugar mix can result in a darker shade of pickle.
    • Storage container – If the gobhi gajar shalgam achar is stored in a container with a metal lid, it can turn dark because of the lid’s corrosion by vinegar.
    • Traces of water on the storage container or the ingredients can result in white fungus formation, resulting in a darker sour-smelling pickle.

    Storage!

    Gajar Gobhi Shalgam ka Achar has a long shelf life if stored in a sealed jar at room temperature. This achar will keep well for 3-4 months. That’s the time it will be at its peak taste and flavor.

    Serving suggestions!

    Crunchy and tangy, with a subtle hint of sweetness from jaggery, this gobhi gajar shalgam achar tastes great with just about anything.

    I’ll be honest; I enjoy eating this achar with everything savory such as-.

    • Spinach dal
    • Paneer paratha
    • Makki mooli methi paratha
    • Homemade white Makhan

    Gajar Gobhi Shalgam Achar

    Let Me Know What You Think!

    Should you make this delicious Gajar Gobhi Shalgam Achar, please let me know your thoughts by sharing your comment below. 

    And don’t forget to share it with your family and friends.

    CRAVING FOR MORE? TRY THESE OTHER WINTER DELICACIES!

    • Makki ki roti
    • Atte ki pinni
    • Urad dal ki pinni
    • Sarson ka saag
     
    This recipe post has been updated from the archives, first published on December 10, 2015
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!
    Gajar Gobhi Shalgam Achar in a jar

    Gajar Gobhi Shalgam Achar Recipe

    Author : Ruchi
    A Sweet And Spicy Punjabi Pickle Gajar Gobhi Shalgam Achar Recipe made with aromatic spices is THE quintessential winter favorite! A great accompaniment to any meal.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    REST TIME 1 d
    Total Time 1 d 1 hr 30 mins
    Course Sides
    Cuisine Indian
    Servings 3 KG ACHAR
    Calories 168 kcal

    INGREDIENTS
     

    VEGETABLES

    • 1 kg Cauliflower, washed and cut
    • 1 kg Carrots, washed
    • 1 kg Turnip, peeled, washed and sliced
    • 2 small Beets, peeled, washed and sliced (optional)

    SPICES

    • ¼ cup Salt
    • 3 tablespoons Kashmiri Red chili powder (adjust according to taste)
    • 6 pieces of Black Cardamom
    • ½ tablespoon Cinnamon Powder or 2 small sticks of Cinnamon
    • 12 pieces of Cloves
    • 2 tablespoons Haldi (Turmeric powder)
    • 1 tablespoon Rock Salt (kala namak)
    • 1 tablespoon Garam Masala Powder
    • 4 tablespoons Rai (Mustard seeds)
    • 2½ tablespoons Fennel seeds (Sanuf)
    • 3 tablespoons Nigella seeds (kalonji)
    • 3 tablespoons Methi dana (Fenugreek seeds)
    • ½ tablespoon Crushed red chili flakes (optional)

    ASSEMBLING OF ACHAR

    • ¾ cup Crushed Garlic (36 medium sized cloves)
    • ¾ cup Crushed ginger
    • 1¼ cup Powdered or grated Jaggery
    • ¾ cup Vinegar
    • 2½ cup mustard oil

    INSTRUCTIONS

    BLANCH THE VEGETABLES

    • Remove the cauliflower’s large stem end and cut it into large florets or as needed for the recipe. Set aside. Likewise, cut the green ends of carrots, beetroot, and turnips and peel the upper layer. 
      Sliced vegetables for achar
    • Wash the vegetables thoroughly under tap water to get rid of any dirt stuck to them. Cut the carrots and turnip into half vertically. 
      Slice turnip lengthwise
    • Now fill a large stockpot 2/3 with and bring it to a boil. Add the cauliflower florets to the boiling water. Boil the cauliflower in water for 2-3 minutes (depending on the size of your florets). 
      Blanch cauliflower
    • Immediately scoop out the cauliflower florets and cool them instantly in an ice water bath. This ice water bath will help ensure the cauliflower doesn’t continue to cook from its own heat. After blanching, cauliflower should still have a bit of crunch left in it.
      Blanch cauliflower
    • Repeat the same process for carrots and turnip. Beetroot doesn’t need to be blanched.
      PROTIP – If using whole baby carrots, boil the carrots for 4-5 minutes. 
      Blanch turnip

    DRY THE VEGETABLES

    • Once the vegetables have been blanched, remove them from the ice bath, drain and spread them on a clean paper towel or kitchen napkin. 
      Allow the vegetables to dry in the sun for a whole day.  It took me a full day to dry my veggies. 
      Dry vegetables in sun

    DRY-ROAST THE PICKLE SPICES

    • Add red chili flakes, fenugreek seeds (methi dana), mustard seeds, fennel seeds, cumin seeds, nigella seeds, and cloves to a skillet.
      Dry roast the spices
    • Over medium-low heat, toast the spices, stirring and tossing frequently, until fragrant and slightly brown.
      Dry roast the spices
    • Remove from heat and allow it to cool. Transfer the cooled spices to a blender or motor-pestle. For a bold and impactful flavor, coarsely grind the spices. 
      Grind the spices
    • Using a mortar and pestle freshly ground black cardamom. Set aside.
      Pound the black cardamom

    PREPARE THE PICKLING SYRUP

    • Combine vinegar and jaggery in a small heavy pan. Whisk to combine. Bring the jaggery syrup to a boil. Stir in freshly ground black cardamom and the pickling spice to this mixture. 
      Boil Vinegar + jaggery
    • Mix it well until combined. Boil the syrup until it forms a thick 1-string consistency.
      Set aside to cool. 
      Add spices to vinegar in gobhi gajar shalgam achar

    ASSEMBLE GAJAR GOBHI SHALGAM KA ACHAR

    • Heat mustard oil in a heavy pan. Cook until it starts to fume. Remove from heat once it starts to fume and set it aside to cool slightly.
      Heat mustard oil for gobhi gajar achar
    • Once cooled, add ginger-garlic paste to it. Sauté until the ginger-garlic mix becomes slightly brown. The goal is to cook the raw smell of ginger and garlic. It will take about 12-14 minutes on a medium-low flame.
      Once cooked, take it off the flame and set it aside.
      Prepare ginger and garlic
    • Transfer the vegetables to a large mixing bowl. Now, add the vinegar+jaggery+spice mix to the vegetables. Next, add the cooked ginger-garlic paste to gobhi, gajar, shalgam, and beetroot.
      Assemble Gajar Gobhi Shalgam Achar
    • Add Kashmiri red chili powder, cinnamon powder, and salt.
      Assemble Gajar Gobhi Shalgam Achar
    • Use a clean spoon and toss everything together until everything is well blended.
      Do not transfer the gobhi gajar shalgam achar to a jar as yet; allow the pickle to cool completely. Cover the pickle bowl with a kitchen towel and let it cool. 
      Assemble Gajar Gobhi Shalgam Achar
    • Once completely cooled, transfer the pickle to a clean, sterilized, dry jar. 
      Cover the jar tightly with a lid. Place the jar in the sun to mature. It will take at least 2-3 days at room temperature for the gobhi gajar shalgam achar to mature. 
      Gajar Gobhi Shalgam Achar
    • Achar will be ready in 4-5 days. Serve it alongside your favorite meal and enjoy!

    VIDEO

    RECIPE NOTES

     
    Recipe tips to make the BEST Gajar Gobhi Shalgam Achar
     
    » Cut the vegetables- For this gobhi gajar shalgam achar, cut the vegetables thick. Cut gobhi into 1-inch florets, cut turnip vertically into 1/2-inch-thick. If using baby carrots, then you are all set; add them to the pickle as is.
     
    » Blanch the vegetables – Blanching locks in the flavor and freshness of these veggies and cooks them slightly. Therefore do not skip this process.
     
    » Drying the vegetables- Make sure the vegetables are dried before you add them to the pickle. If there is moisture in the vegetables, the pickle will get moldy.
     
    » Color – The color of the pickle will depend on the type of jaggery you use. If you add a darker shade of jaggery to your pickle, the pickle will turn dark brown in color. 
     
    » Long shelf life – Gobhi gajar shalgam achar has a long shelf life because of sodium, vinegar, and oil, which help preserve the pickle for a longer time. Cutting back on any of these ingredients may spoil the achar.
     
    » Jar selection – Choose the jar that has a secure lid. The jar should seal so tightly that air can hardly escape from the pickle jar. This will prevent the achar from going bad.
     
    » Let the achar mature – Place the gobhi gajar shalgam achar jar in direct sunlight to let it ferment properly. The more the achar matures, the better it tastes. 
     
    » Other options – To add a spicy touch to Gajar Gobhi and Shalgam pickle, you can slit the green chilies and add them to the achar.
     
    » To preserve the achar for a long time, Gobhi gajar shalgam achar should always be submerged in mustard oil.
     

    NUTRITION

    Calories: 168kcal | Carbohydrates: 13g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Sodium: 818mg | Potassium: 246mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3814IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 1mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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