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Carrot, Cauliflower and Turnip Pickle/ Gajar, Gobhi, Shalgam ka Achar
A must have wintery pickle made in almost every North Indian household during winters!! INGREDIENTS: Carrots- 400 grams, after peeling and chopping
Cauliflower- 350 grams, florets
Turnips- 350 grams, after peeling and chopping
Green chillies- 3/4th cup, chopped
Ginger- 3/4th cup, cut into Juliennes
Cumin seeds- 1.5 teaspoon
Black peppercorns- 1.5 teaspoon
Fenugreek seeds- 2 teaspoon
Mustard oil- 1 cup
Vinegar- 1 cup
Asafoetida Powder/ hing- 1/2 teaspoon
Turmeric powder- 3 teaspoon
Mustard seeds/ Rai- 4 tablespoon
Red chili powder- 3 teaspoon
Garam Masala Powder- 2 teaspoon
Salt- 3 teaspoon (adjust according to your taste)
Sterilized containers to store prepared pickle.
DIRECTIONS:
There are steps to prepare this pickle. I will write the all the directions which we have to follow step wise.
1- PREPARING THE VEGGIES
For that take all the veggies and cut cauliflower into small florets. Rinse them thoroughly.
Peel and cut carrots lengthwise into about 2-3 “pieces. Rinse the pieces.
Similarly peel and cut turnip into small pieces. Rinse thoroughly.
Cut the green chilies into bite sized piece and ginger in desired size.
There’s no hard and fast rule to cut veggies in particular shape or size. You can cut them according to your choice.
2- BLANCHING THE VEGGIES
Keep water in a bag pan for boiling.
The water should be enough to dip all the veggies.
Put all the cut veggies (except chilies and ginger) in boiling water.
Boil for exactly 3 minutes.
Turn off flame. Take out the veggies immediately from the boiling water into a strainer, drain water.
Keep the veggies in strainer for 5 minutes. Let the water drain out completely.
Spread the blanched veggies over a cloth and dry it in sunlight or under fan.
It will take 1-2 hours to completely dry them. There should be no moisture in the veggies as it will spoil the pickle.
Meanwhile let’s prepare the Masala for pickling the veggies.
3- PREPARING THE MASALA
In a pan put cumin seeds, black pepper and fenugreek seeds.
Stir and roast slightly for 1-2 minutes.
Take it out in a plate to cool off.
Once the roasted spices are cooled put the whole spices in a jar and coarsely grind them.
Coarsely grind mustard seeds also.
In the same pan put mustard oil.
Let the oil heat up till smoky hot.
Once oil is hot. Turn off the flame and let it cool.
Once oil is cooled off, switch on the heat again. When oil becomes hot add asafoetida, turmeric powder, coarsely ground spices, grounded mustard seeds, chili powder, salt and garam masala powder too.
Mix all well.
4- ADDING OIL MASALA MIXTURE TO VEGGIES
Put the dried veggies in a big bowl.
Add green chilies , ginger and salt.
Add in the oil and spices well with the veggies.
Add vinegar.
Mix everything well.
Pickle is ready. But it will mature and taste better after 3 days.
Keep the pickle in a food grade clean plastic container or any sterilized glass container and you can relish it for 3 to 4 months.
Enjoy this delicious pickle with poori, parantha, stuff parantha, chapati, rice or on its own.
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