Gajar Gobhi Aur Shalgam ka Achar
Ingredients:
- 1 kg Carrots
- 1 kg Cauliflower
- 1 kg Turnips (shalgam)
- 50 gm ginger, grated
- 500 gm Onion, grated
- 50 gm Cumin
seeds
- 8 Cloves
- 5 Black cardamoms
- One-inch cinnamon
- 1/4 tsp jaiphal
- 300 gm Grated jaggery
- 2 tablespoons Malt vinegar
- 250 gm Mustard oil
- 100 gm Kashmiri red chilli
powder
- 75 gm Mustard powder
- 3 tbsp Salt
- 1/2 tbsp. Black salt
- 1 tbsp. Black pepper
Method:
- To make garam masala powder, dry roast cumin seeds, cloves, black cardamoms, jaiphal and cinnamon in a non-stick pan till fragrant. Cool and grind to a powder.
- Peel turnips, slice them vertically, Cut Carrots into 1 and 1/2 inch pieces and Separate cauliflower into medium florets. Mix them in a large bowl.
- Bring 10 cups of water to a boil in a deep pan. Add the vegetable stir and blanch for 2-3 minutes. Drain the blanched veggies very well.
- Spread the vegetables on a cloth and keep them to dry in a shade or in sunlight for 2-3 hrs. You can keep it under the ceiling fan also to dry. There should be no moisture or water in them. They should be completely dry.
- Heat mustard oil in a deep non-stick pan till it begins to smoke. Add grated onion and ginger and saute till it changes its colour.
- Add jaggery till jaggery melts. Do not overheat at this stage as jaggery will turn hard otherwise.
- Remove from flame and add red chilli powder, mustard powder, garam masala powder, salt, black salt, black pepper and vinegar. Mix well.
- Add vegetables little by little and keep mixing. .
- Allow the pickle to cool down. Cover it with a kitchen towel or muslin cloth and keep it in sun for two days.
- Cool and store in sterilized bottles to use when required.