MOM’S GAJAR GOBHI SHALGAM KA ACHAR….
along with Dadima’s MAKE 1 GET 1 FREE CHILLI PICKLE!
Two tongue tickling Khaṭta-Mitha winter pickles, one that celebrates seasonal vegetables at their best, and the other walks in as a free bonus! 🙂
Every-time I make the gajar-gobhi-shalgam pickle, I find an excuse to eat it breakfast lunch n dinner, till I finish all of it! It is best eaten within a month of pickling, and forms a great accompaniment to any meal.
The recipe I use is mom’s tried n tested recipe that gives fabulous results every single time!
And once you make this….You can steal some of its masala…to make a whole new chilli pickle….I call it Dadima’s Make 1 Get 1 free Chilli Pickle! 🙂
Ingredients:
1 Kg vegetables (a mix of gajar, gobhi and shalgam and some sliced ginger)
65 gms rai ki dal
65 gms Namak
150 gms gur
150 gms sarson tel
150 gms vinegar
5 tsp Garam masala
50 gms adrak (grated)
50 gms garlic (ground)
25 gms red chili pwdr
Method:
Prep all vegetables…
Carrots
Cauliflower
Turnip
And sliced ginger (optional)
Immerse vegetables in boiling water and remove quickly (optional). Dry them completely by spreading on a thick towel.
Heat sarson tel
and flash fry carrots
Turnip
cauliflower
And ginger
Fry lightly on high heat and take vegetables out quickly. The intention is to give the vegetables a quick sear…not cook them! Keep aside.
In the same oil add grated ginger, ground garlic and cook on medium heat.
Stir constantly to prevent burning….
cook till masala leaves oil, be patient this will take some time.
Heat gur and vinegar in kadai on gentle heat..
Just till the gur melts completely. Do not over cook! Keep aside to cool.
When all ingredients reach room temperature… Mix them together one by one.
Start with adding the rai ki dal to the ginger garlic masala
Then add the salt, red chili powder and garam masala.
Next add the fried sliced ginger (optional)
Strain and add the cooled gur vinegar solution
Lastly add the fried vegetables.
Mix to combine.
Keep in the sun for 4-5 days for flavors to infuse…
Once ready…the vegetables will shrink slightly and be covered in a thick tangy sweetn sour n spicy sauce..Mmmm it’s time to Enjoy!! 🙂
PS: The vegetables here in US leave a lot of water….making the achar too watery….so I skip the boiling and frying of vegetables! Instead, I salt the vegetables and keep them in the sun….for a day, draining all the water that came out of the vegetables. Then I dry the vegetables on paper towels overnight before making the pickle.
And now…..for the bonus pickle!
Make the above pickle, steal some of the masala from it. Add some bhuna hua minced onion to it along with chopped hot green chillies and you have yourself…..Dadima’s Make 1 Get 1 Free….Michi ka Achar!!
Other related recipes…
My Garam Masala Recipe
Home made Garam Masala works best in any recipe! 🙂
Please can you give the measurements in cups/oz or teaspoons. will be easier to measure.
Next time I make this, I will try recording cup and tsp measures.
All recipes are good ….. Thanks
what do u mix in garam masala?Is it the regular masala tht we use for curries?
You can check out my garam masala recipe on this blog.
What is rai ki dal? Is it black mustard seeds?
It’s coarsely pounded mustard seeds which has the husk removed…so yellow in color.
The quantity of gajar , gobhi and shalgam looks like one kg each of the vegetables has been used ….. so in this recipe one kg amount is of each veg or combined weight of all three veg is one kg
The ratios given in the recipe are for 1 kg of total vegetables. Please do not go by the pictures as they reflect a much bigger batch.