Gajar Gobhi ka Achaar

There are variety of pickles made during the winter season, one of them is Gajar Gobhi ka achaar. This pickle is prepared in different ways. The recipe that I am sharing today is I have learned from my mother.

Ingredients :

  • 1 1/2 kg Carrots
  • 1 Cauliflower
  • 150 gms Garlic (Lehsun), coarsely ground
  • 150 gms Ginger (Adrak), coarsely ground
  • 1/2 cup White Vinegar
  • 1 cup Jaggery (Gur)
  • 1 1/2 tbsp Mustard seeds (powdered)
  • Salt to taste
  • 1 tsp Turmeric powder
  • 1 tsp Red Chili powder
  • 1/2 cup Mustard Oil

Method :

  • Peel, wash and cut carrots into 1 inch long and half inch thick pieces. Cut cauliflower into small florets.
  • Sun dry carrots and cauliflower together for a day.
  • Heat mustard oil in a kadai, add coarsely ground ginger and garlic together. Stir continuously so that it will not stick to the bottom of the kadai. Cook until the ginger and garlic separates from the oil and turns into light golden colour.
  • Now add all the veggies and mix well. Stir occasionally until moisture evaporates from the veggies.
  • In the mean time heat vinegar in a pan, add jaggery and let it dissolve completely on low flame.
  • Add turmeric powder, red chili powder, salt to taste in the veggies and mix well and cook for 1 minute.
  • Now turn off the gas and add vinegar, jaggery mixture to the veggies and mix well.
  • Let it cool completely and add mustard seeds powder to the veggies. Mix well.
  • Store in sterilized bottles or jar.
  • Pickle is ready to eat in 2-3 days.

Note :

1. Make sure you add mustard seeds powder once the veggies are completely cool otherwise pickle will not last for long.

2. Ginger and garlic should be coarsely ground with the help of grinding stone, don’t use mixer.

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