Gajar, Shalgam, Gobi Ka Achar | Shalgam Gajar Mix Veg Pickle

    shalgam-gajar-sem-gobhi-mix-achar

    Gajar, Shalgam, Gobi Ka Achar | Shalgam Gajar Mix Veg Pickle

    Winter is a great time to enjoy seasonal veggies. No wonder you might have made it in your own ways with a distinct flavor. It is time you try a mix of such veggies in a pickle. Try making Shalgam Gajar Sem gobhi Mix achar this time. Blending in with flavorful spices i am sure you will enjoy it.

    Here is step by step by step recipe with pictures to make a yummy side assortment of Mix veg pickle with carrot and turnip. Enjoy your meal with everlasting taste in every bite.

    Direction :

    Making :

    Take veggies such as 2 turnip, 2 carrot, a bunch of sem with strands removed, cauliflower. Wash and dry them.

    shalgam-gajar-sem-gobhi-mix-acharCut the turnip into 1/2 to 3/4 inch pieces. Cut carrots likewise. Cut the sem 1/ 2 to 3/4 inch in size. Break florets from cauliflower too. Cut the green chili into bite sized piece and ginger in desired size.

    shalgam-gajar-sem-gobhi-mix-acharKeep water to boil, enough to dip veggies. Put the veggies in boiling water and blanch veggies.Boil for exactly 3 minutes.Turn off flame. Take out the veggies from water.

    shalgam-gajar-sem-gobhi-mix-acharTurn veggies over strainer, drain water. Keep the veggies in strainer for 5 minutes. Spread it over a cloth and dry it in sunlight or under fan. Once dried put the veggies in a plate.

    shalgam-gajar-sem-gobhi-mix-acharTo make masala for pickle, roast the whole spices. Turn on flame. Add to the pan ,1 tsp cumin seeds, 1 tsp black pepper, 2 tsp fenugreek seeds, 4 tsp fennel seeds. Stir and roast slightly for 1 minute. Keep it in a plate to cool off.

    shalgam-gajar-sem-gobhi-mix-acharPour 1 cup mustard oil in the pan.Let the oil heat up.Till the oil heats up,Put the whole spices in a jar and coarsely grind them. Once oil is hot. Turn off flame. Let is cool.

    shalgam-gajar-sem-gobhi-mix-acharOnce oil is cooled off, add 1 pinch asafoetida, turmeric powder, add coarsely ground spices too. Mix all well. Add green chili, ginger, 4 tbsp coarsely ground black mustard, 2 tsp red chili powder, 3 tsp salt. Mix the oil and spices well with the veggies. Add 1/3 cup vinegar.

    shalgam-gajar-sem-gobhi-mix-achar

    Serving :

    Pickle is ready to be relished. The right taste of pickle comes after 3 days.Keep the pickle in a food grade plastic container or any glass container and you can relish it for 3 to 4 months.

    shalgam-gajar-sem-gobhi-mix-achar

    Suggestion :

    • You can keep it in sunlight for 1 to 1 and 1/2 hours or keep it under fan for 1 hour or more.
    • Instead of Blanching the veggies, can also add salt to it and keep it., so it juice comes out, then remove it and make pickles,
    • Or wash well and cut the veggies, keep it over cloth and dry in sunlight, for over 3 to 4 hours, then make pickle.
    • Adding vinegar enhances the flavors of the pickle.
    • You can adjust the quantities of veggies as desired.
    • Sterilize the container first, then dry it in sun, then fill the pickle. Your hands should also be dry.
    Gajar, Shalgam, Gobi Ka Achar | Shalgam Gajar Mix Veg Pickle shalgam-gajar-sem-gobhi-mix-achar
    Author: 
    Recipe type: Pickle
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Peeled Turnips - 2 ( 250 gms)
    • Peeled Carrots -2 ( 250 gms )
    • Sem - 250 gms
    • Cauliflower - 1 floret (300 gms)
    • Green Chili - 100 gms
    • Ginger - 100 gms
    • Mustard oil - 1 Cup
    • Vinegar - ⅓ cup
    • Black Mustard - 4 tbsp (coarsely grounded)
    • Salt - 3 tsp or as per taste
    • Asafoetida - 1 Pinch
    • Cumin seeds - 1 tsp
    • Black pepper - 1 tsp
    • Fenugreek seeds -2 tsp
    • Fennel Seeds - 4 tsp
    • Red Chili Powder - 2 tsp
    • Turmeric Powder - 1.5 tsp
    Instructions
    1. Take veggies such as 2 turnip, 2 carrot, a bunch of sem with strands removed, cauliflower. Wash and dry them.
    2. Cut the turnip into ½ to ¾ inch pieces. Cut carrots likewise. Cut the sem 1/ 2 to ¾ inch in size. Break florets from cauliflower too. Cut the green chili into bite sized piece and ginger in desired size.
    3. Keep water to boil, enough to dip veggies. Put the veggies in boiling water and blanch veggies.Boil for exactly 3 minutes.Turn off flame. Take out the veggies from water.
    4. Turn veggies over strainer, drain water. Keep the veggies in strainer for 5 minutes. Spread it over a cloth and dry it in sunlight or under fan. Once dried put the veggies in a plate.
    5. To make masala for pickle, roast the whole spices. Turn on flame. Add to the pan ,1 tsp cumin seeds, 1 tsp black pepper, 2 tsp fenugreek seeds, 4 tsp fennel seeds. Stir and roast slightly for 1 minute. Keep it in a plate to cool off.
    6. Pour 1 cup mustard oil in the pan.Let the oil heat up.Till the oil heats up,Put the whole spices in a jar and coarsely grind them. Once oil is hot. Turn off flame. Let is cool.
    7. Once oil is cooled off, add 1 pinch asafoetida, turmeric powder, add coarsely ground spices too. Mix all well. Add green chili, ginger, 4 tbsp coarsely ground black mustard, 2 tsp red chili powder, 3 tsp salt. Mix the oil and spices well with the veggies. Add ⅓ cup vinegar.
    8. Pickle is ready to be relished. The right taste of pickle comes after 3 days.Keep the pickle in a food grade plastic container or any glass container and you can relish it for 3 to 4 months.

     

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