Gobi Gajar Shalgam Ka Achar Recipe

Gobi Gajar Shalgam Ka Achar Recipe



  • Carrot – 2 bowls
  • Cauliflower – 1 bowl
  • Shalgam (Turnip) – 1 bowl
  • Jaggery – 2 tbsp
  • Vinegar – 1 cup

For Masala:

  • Mustard oil – 100 ml
  • Ginger garlic paste – 3 tbsp
  • Deggi mirch powder – 3 tsp
  • Garam masala – 3 tsp
  • Salt – 1 tsp
  • Yellow mustard seeds powder – 2 tsp
  • Mixture of jaggery and vinegar – 1 bowl





  1. In a pan, boil water and add salt.
  2. Boil carrot, cauliflower, and shalgam for 1 minute, then drain water completely.
  3. Place the boiled vegetables on a dry cloth and let them dry completely for at least 3-4 hours.
  4. In a small bowl, mix jaggery and vinegar together and set aside.

For Masala:

  1. Heat mustard oil in a pan and roast ginger garlic paste.
  2. Add deggi mirch powder, garam masala, salt, yellow mustard seeds powder, and cook together for 2-3 minutes.
  3. Add the mixture of jaggery and vinegar and cook for another 2-3 minutes.

For Finishing:

  1. Add the dried vegetables to the masala mixture and cook for another 2-3 minutes.
  2. Adjust salt as needed, then let the pickle cool down.
  3. Once cooled, transfer the pickle into a glass jar and let it sit for at least one night before serving.


Enjoy your homemade Gobi Gajar Shalgam Ka Achar!

Cooking Tips:


  1. Ensure that the vegetables are thoroughly cleaned and dried before marinating to prevent the pickle from spoiling.
  2. Use fresh and firm vegetables to achieve the best texture and flavor in the pickle.
  3. Toast the whole spices before grinding them to release their essential oils and enhance their flavor.
  4. Adjust the amount of chili powder and other spices according to your preference for spiciness.
  5. Allow the pickle to mature for at least a week before consuming to allow the flavors to develop and intensify.
  6. Store the pickle in a clean, airtight glass jar and keep it in a cool, dry place away from direct sunlight.
  7. Always use a clean, dry spoon to remove the pickle from the jar to prevent contamination.
  8. If you prefer a milder pickle, you can reduce the amount of chili powder or omit it altogether.
  9. Experiment with adding other vegetables or fruits like green chilies, mangoes, or ginger to customize the pickle according to your taste.
  10. Enjoy the pickle in moderation as it is high in salt and oil content.


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