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    Home » Pickles, Condiments & DIY Spice Powders

    Gobhi Gajar Shalgam Ka Achar

    Published: Dec 5, 2012 · Modified: May 13, 2023 by Tanvi Srivastava · This post may contain affiliate links

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    Gobhi Gajar Shalgam ka achar is a mix vegetable pickle extremely popular in northern India during the winter season. This punjabi pickle recipe uses a handful of ingredients and is very easy to put together.

    Close up of Gajar Gobhi Achar in a Black bowl.

    For us, winter time is incomplete without a jar of pickled vegetables.

    Achar or Achaar = Pickle. Achar are an integral part of cuisine from the indian subcontinent.We love our pickles in India, all meals are better with pickles! Indian pickles are quite different from western pickles due to preservation in oil and spices. This technique of oil preservation enhances the shelf life and there is no need for refrigeration.

    If the pickles are sun cooked, even better ! that is how I saw my grandmother and mom do. There is something incredibly priceless about what sun fermentation does to concoction of spices & mustard oil lending them a distinct flavor & aroma.

    At this time of the year, I am all about soups and pickling at this time of the year. When I am not stirring chicken soup, I love to steer around the house with jars of pickles, chasing sun light.

    Crunchy, juicy, tangy & spicy, this punjabi mix vegetable gajar gobhi shalgam achar appears as a side to all our meals. If you are like me, you would love it straight out of the jar. I like to make small batches throughout the season to maintain the crunchy texture of vegetables.

    What is Gajar Gobhi Ka Achaar

    Gobi or Gobhi = cauliflower, Gajar = carrots, Mooli = Indian Radish (Similar to Daikon), Shalgam = Turnip. Some people call it Gobi Gajar Mooli ka Achar too. Along with seasonal vegetables, you will need pickle spices, apple cider vinegar and mustard oil.

    This gajar gobhi pickle is typical to northern parts of India during winter months. It is made in most homes.

    Honestly, the real joy in eating these pickles is when you pair them with flatbreads and curry or drizzle few extra teaspoons of that flavored oil on top your bowl of rice & lentils - a taste that cannot be defined, just devoured.

    The achar is not too oily and is a great and delicious way to up your vegetable intake during the cold months. My recipe is spicy and tangy however you can definitely add sugar if you prefer that sweetish flavor profile in your pickles.

    I am sharing my grandmother's recipe. She used to make the best achaars as I have mentioned many times before.

    The vegetables I use in this recipe are available all round the year here in States , however in India, these vegetables flood the markets during winters. When you spot red, juicy Delhi gajar (carrots), sem phalli (indian broad beans), cauliflowers and subtly sweet indian radishes and turnips on vegetables carts- that's when you know its time to bottle up!

    Ingredients (Notes and Substitutions)

    • Mixed Vegetables - Carrots, Mooli, Cauliflower, Turnip, Ginger, Green Chillies. If you cannot find mooli, use japanese daikon. If you find sem beans (broad beans) at indian store, use those too. You may skip or use any vegetable you prefer, just keep the total weight of the vegetables same in the recipe
    • Rai (Small Mustard Seeds)- These are different from black mustard seeds. Rai dana or rai seeds are less bitter and as the pickle ferments, they add a wonderful pungent tang to it. You can very easily find these in indian stores. Grind the seeds using mortar pestle before adding.
    • Powdered Spices - Red Chilli Powder, Hing (Asafoetida), Turmeric Powder, Salt
    • Achar Masala - Most indian stores carry a powdered pickle spice blend which has mixed ground spices like fennel seeds, nigella seeds, fenugreek seeds etc. If you don't find or don't want to use it, use a tablespoon or two of masala from the pickles you have at home (my mom does this!). Achar masala helps catalyse the pickling process as well as bumps the flavor of your achar.
    • Mustard Oil- Helps in preservation of the pickle. Also adds the unique pungency that we associate with indian pickles. Punjabi cuisine has mustard oil as a prominent ingredient and in this punjabi style pickle, mustard oil is a must.
    • Apple Cider Vinegar- I like to use it because I feel that it quickens the process of pickling and adds a wonderful tang. If you find the taste of ACV too strong, use white vinegar instead.
    Vegetables Needed to Make Punjabi Winter Pickle.
    Top to Botton - Mooli (Daikon), Ginger & Green Chilli, Cauliflower, Carrots, Turnip
    Spices Needed to Make Punjabi Winter Pickle.
    ACV, Achar Masala, turmeric, Rai (borwn Mustard Seeds),Mustard oil, Salt, Hing, Turmeric

    How To Make Gobi Gajar Ka Achar

    Get the Vegetables Ready (Cut, Blanch & Dehydrate)

    • Wash off any dirt on the vegetables. Peel the skins of carrots, daikon and turnip. Cut carrot and daikon into small batons. Cut the turnips in a more or less similar size. Remove the stems and leaves of cauliflower and cut into small pieces. The important thing is to make sure that more or less the size and thickness of vegetables is same. I personally dont cut them too big or thick.
    • Peel the ginger and cut lengthwise. You can leave the green chillies whole with a slit. Or cut into halves.
    • Bring a large pot of water to a boil. Add turmeric and salt give a stir and wait for 3-4 minutes until the water is boiling.
    • Take the pot off the stove and immediately add all the vegetables (except ginger & green chillies) to the hot water. Let the vegetables blanch in hot water for 5-6 minutes.
    • Dehydrate - Drain the vegetables using a colander. Spread in a single layer on a large kitchen towel and let air dry for 1-2 hours. Move around a few times for even drying. This is extremely important step.
    • Place the dried vegetables along with ginger and green chilies in a large bowl and make the oil/
    Blanching the vegetables to make pickle.
    Air drying the vegetables for pickle.

    Make the Achar Masala

    • Add mustard oil to a pan and heat up on stove till slightly smoky.
    • Take off the stove and wait for a minutes to cool off.
    • Temper the oil with powdered rai, turmeric and red chilli powder, achar masala, salt and hing. The spices should not sizzle but we want to add to hot oil to get best flavor. Mix well.
    Tempered mustard oil with all the spices.
    Adding apple cider vinegar to the vegetables.
    Mix the vegetables and spices thoroughly.
    Sun fermentation of gajar gobhi ka achar.

    Mix Together & Ferment

    • Pour the tempered mustard oil over the vegetables. Add the apple cider vinegar. If you want to add sugar or jaggery, add right now. Using a dry spoon,mix very well. Taste a tiny bit and adjust the salt and vinegar if needed.
    • Transfer the pickle to a dry clean glass container or jar. Cover the mouth of the container with a cheesecloth or muslin or paper towel.
    • Ideally, the pickle should be kept in winter sun for 2-5 days. Here in bright Las Vegas sun, it took 3 days to develop that tang. However, if you don't get much sun where you live, place the container in a dry, warm spot of your kitchen. Mix or shake the pickle with a clean spoon couple times a day. If you feel that the muslin or paper towel is wet, change it.
    • The pickle should be ready to consume in 2-4 days. Always use a dry clean spoon to serve it. It stays good for 2 weeks without needing refrigeration during winters.
    Punjabi Gajar Gobhi Achar in a grey bowl.

    Storing & Serving Suggestions

    Store the achar at room temperature on your kitchen counter or cabinet during winters. If you making it during warm months, keep it refrigerated. It is best to use sterilized glass containers for strorage. Always use a clean and dry spoon to serve them. Never touch the achar with your hands.

    It stays well for 2 weeks. My recipe makes a small batch and for the two of us, a batch lasts about 10-12 days. I don't make a large batch because I feel that as the pickle ferments, the vegetables start losing their crunch and get soft (that I don't prefer)

    Serving - We love this achar with winter meals. I love it with parathas, spring onion sabzi and a bowl of yogurt. It is great with stuffed parathas too.

    Another way is to serve with sarson ka saag or palak paneer and roti. Khichdi and this achar tastes great too.

    You can serve it with meat dishes like lamb or tikka too.

    My Tips

    • Cut the vegetables in small and similar sizes. How the vegetables are cut affects the overall texture of the pickle manifolds. I learnt this after making many vetches of this achar. Vegetables when cut smallish and similar to each other look good, they ferment in more or less the same time and are appetizing to eat.
    • Dont cook the vegetables in water. Dont leave in the hot water beyond time mentioned in the recipe. This achar needs to have crunch in vegetables. It wont taste good with soft vegetables.
    • Use fresh vegetables and fresh spices (that aren't lying around for more than 3 months in your cabinet).
    • If you are using organic daikon and carrots, no need to peel the skins if they look clean and spotless. Just scrub to remove dirt from the skin.
    • Make sure that the vegetables are fully dry before you start pickling. Water is number one enemy of any pickle. Your achar will catch fungus if there is moisture in the vegetables.
    • My suggestion is to make small batches of this achar every 10-15 days or so through out the season and finish off a batch before making next. This makes sure that the vegetables remain crunchy. This achar doesn't last year long.
    • Taste a little bit of achar masala, and adjust the red chilli powder accordingly. Remember we have also added green chillies.
    • There is no substitute for rai seeds (tiny brown mustard seeds) and mustard oil. However these two ingredients are easily available in indian stores.

    Variations

    • Add sem phali if you can find it in indian stores. These are small board beans. Blanch the beans along with other vegetables.
    • Add beetroot. You can add a small beetroot. However, it will change the color of the achar.
    • Use Kacchi haldi (fresh turmeric root) cut similar to ginger. No need to blanch the haldi.
    • If you like sweet pickles- you may add a tablespoon or two of jaggery when you add the vinegar.
    • Add lemon pieces. Cut the lemon in very small pieces (else the skins will taste bitter) and remove the seeds before adding.
    • For a gluten free achar- make sure that the hing you are using is gluten free.

    This blog post has been updated from the archives, I first published this recipe on 12/05/2012.

    Gajar Gobhi Achar Featured Image.

    Gajar Gobhi Shalgam Ka Achar

    Tanvi Srivastava
    Gobhi Gajar Shalgam ka achar is a punjabi mix vegetable pickle extremely popular in northern India during the winter season.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 3 days d 30 minutes mins
    Total Time 3 days d 1 hour hr
    Course Side Dish
    Cuisine Indian
    Servings 400 g achar
    Calories 4 kcal

    Equipment

    • Large Coking Pot
    • Colander
    • Sauce Pan
    • mixing bowls
    • Kitchen towel

    Ingredients
      

    • 130 g turnip 1 medium turnip, peeled, cut and diced
    • 140 g carrots peeled and cut into batons
    • 130 g mooli (daikon) peeled and cut into batons
    • 100 g cauliflower florets
    • 25 g fresh ginger peeled and julienne
    • 6-8 green chilli stems removed, whole & slit or halved
    • 2 litre water
    • ½ teaspoon salt
    • 1 teaspoon turmeric powder

    Achar Masala

    • ¾ cup mustard oil
    • 1.25 teaspoon rai seeds brown mustard seeds, crushed into a powder using mortar pestle
    • ½ teaspoon turmeric powder
    • ½ teaspoon red chilli powder cayenne
    • ¼ teaspoon hing asafetida
    • 1.5 tablespoon achar masala store bought our use masala from any home pickle
    • 1.25 teaspoon salt
    • 1 tablespoon Apple cider vinegar

    Instructions
     

    Prepping the vegetables (Cut, Blanch & Dehydrate)

    • Thoroughly wash all the vegetables under stream of running water to remove all the dirt. If you are nit peeling carrots, scrub the skins lightly.
    • Cut the carrots and daikon into 1.5 inch long, not too thick batons.
    • Peel the turnip skins and dice them(keep the thickness same as other vegetables). Cut off the cauliflower stems leaves and cut small size florets.
    • Peel the ginger and cut juliennes. Remove stems from green chillies and slit them if leaving whole. Or half them.
    • In a large cooking pot, bring water to a rolling boil. Once boiling, add the salt & turmeric, let boil for 3-4 minutes and then take the pot off the stove.
    • Immediately add the prepped vegetables and let blanch for 5-6 minutes. Dont let overcook else the pickle wont be crunchy.
    • Drain using a colander and then spread the vegetables on a large kitchen towel to air dry completely for 2-3 hours. Turn them around at half time to dry from all sides.
    • Add dried vegetables to a large mixing bowl along with prepped ginger and green chillies. Make the achar masala now.

    Make The Achar Masala

    • Add mustard oil to a pan and heat up on stove till slightly smoky. Take off the stove and wait for a minutes to cool off. 
    • Temper the oil with powdered rai, turmeric and red chilli powder, achar masala, salt and hing. The spices should not sizzle but we want to add to hot oil to get best flavor. Mix well. Taste a little bit of this oil and adjust the seasonings. At this tome the masala would taste very sharp and pungent.
      Pro Tip- Taste the store bought achar masala and adjust the red chilli powder accordingly.

    Mix together & Let ferment

    • Pour the tempered mustard oil over the vegetables. Add the apple cider vinegar. If you want to add sugar or jaggery, add right now.
    • Using a clean, dry wooden spoon or your hands, mix well so that all the vegetables are well coated with the spices & oil. At this point, if you taste, the pickle will be very bitter. But dont worry, it will be okay after fermenting.
      Again taste a tiny bit and adjust the salt and vinegar if needed.
    • Transfer the vegetables to dry clean glass container or canning jars. Don't fill till the top of the jar but at the same time do not leave a lot of room for bacteria in air to get moldy. Leaving ½" space from the top is okay. If you are using jars with metal lid, make sure to cover the mouth of jar with muslin or cheesecloth to avoid the contact between pickle & metal.
    • Ideally, the pickle should be kept in winter sun for 2-5 days. Here in bright Las Vegas sun, it took 3 days to develop that tang. However, if you don't get much sun where you live, place the container in a dry, warm spot of your kitchen.
    • Mix with a clean spoon couple or shake the jar couple times a day. If you feel that the muslin or paper towel is wet, change it. The pickle should be ready to consume in 2-4 days. .In Las Vegas winter sun, it took about 8-10 days to get that stage.
    • The pickle is ready when the spices taste sour and you see vegetables releasing their juices at the bottom of the jar.
      Note - You would want to check the salt of the pickle after 2 days and adjust. By this time, the vegetables would have absorbed the salt and flavors of pickling spices.
    • There is no need to refrigerate.This pickles stays good for 2 weeks. Always use a clean spoon to serve. Never touch the pickle with fingers since this can propagate bacterial formation and your achar may go bad.

    Nutrition

    Calories: 4kcalCarbohydrates: 0.1gProtein: 0.02gFat: 0.4gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 15mgPotassium: 4mgFiber: 0.1gSugar: 0.1gVitamin A: 59IUVitamin C: 0.4mgCalcium: 1mgIron: 0.01mg
    Tried this recipe?Let us know how it was!

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    Filed Under: Pickles, Condiments & DIY Spice Powders

    Reader Interactions

    Comments

    1. Uma

      December 05, 2012 at 1:15 pm

      achar is a must for me, be it any season.. this sounds nice with so many veggies..

      Reply
    2. Rosa Mayland

      December 05, 2012 at 2:31 pm

      A wonderful pickle! I love the vegetables and spices you've used. Perfect with some cheese.

      Cheers,

      Rosa

      Reply
    3. Kankana

      December 05, 2012 at 4:00 pm

      I am not much of a pickle person unless I am eating some stuffed paratha. Arvind on the otherhand likes only chili pickle 🙂 Looking at the photos, I feel like making some. It's looks so tempting and beautifully styled as always. 🙂

      Reply
    4. Ira Rodrigues

      December 06, 2012 at 3:28 am

      Did you eat the pickle on its own or as a side dish from main meal?
      anyway, I love the lighting from all the clicks and the way you style. very beautiful!

      Reply
      • Tanvi

        December 07, 2012 at 3:15 pm

        Ira,
        We eat pickles as a side with stuffed flatbreads or steamed rice. Even though I think they are so good on their own with or with some cheese & crackers!

        Reply
    5. Kulsum@journeykitchen

      December 06, 2012 at 4:13 am

      This was always a pickle i looked forward in my Delhi wali friend's tiffin during winter! Roti and acchar, nothing else was required for lunch breaks

      Reply
    6. bldp

      December 06, 2012 at 8:13 am

      Your passion for pickles is inspiring. I love pickles as a side to a meal or in a sandwich

      Reply
    7. shuhan

      December 06, 2012 at 9:21 am

      this really really reminds me of the nonya achar (singaporean pernakan pickle)! omg when I first saw it I thought that was what it is!

      see: http://mummyicancook.blogspot.co.uk/2012/08/augusts-nonya-achar.html
      ^ don't they look blindingly similar?!

      anyway these look great, bet they would make wonderful xmas gifts (:

      Reply
    8. Spandana

      December 06, 2012 at 4:02 pm

      Love the pickle. yummy and yumm spicyyy!!! Beautiful pics.

      Reply
    9. chinmayie @ love food eat

      December 07, 2012 at 3:59 am

      Even just the word 'pickle' makes my mouth water 🙂
      South Indian pickles are very different from this but I like all kinds of pickles. I have already tried Prerna's whole stuffed red chili pickle, I shall now try your carrot and cauliflower pickle.

      Reply
    10. Pooja

      December 08, 2012 at 9:53 pm

      Dear Tanvi,
      I enjoy reading your posts so much! They remind me of my home back in Delhi and of my maternal and paternal grandmothers whose cooking had strong north Indian flavor as they were from western UP. My grandmothers would make achar of any possible vegetable right from jack fruit to carrots all in glorious combinations of saunf, mustard oil and other Indian spices. My Nani once packed a 2kg achar box with me at the end of our 2 months annual vacations when we used to visit her and JUST EAT!! Your achar reminds me of my grandmothers. I am gonna make it as I can almost smell from your pictures! Keep posting!!!

      Love
      Pooja

      Reply
      • Tanvi

        December 10, 2012 at 1:22 pm

        Thanks Pooja. You are always too kind to me & my little blog.A part of my family ( mom's side)hails from UP side and I know the kind of flavors you are talking about. Hope you make tbis pickle & like it.

        Reply
    11. beena

      December 10, 2012 at 2:54 am

      wow pickle....i am a complete pickle person... this can be a wonderful thing to make.. i hve never made pickle myself although i hve seem elders at home do it often... i hve always regarded it as something tht is made only be the experienced and older... but somehow this post makes me feel i can make it too. lovely!

      Reply
    12. shivani

      December 14, 2012 at 10:42 am

      thanks dear i was looking for this recipe,do you have the recipe for the watery version also?

      Reply
      • Tanvi

        December 14, 2012 at 7:36 pm

        Thanks! Sorry Shivani, I don't make the watery version of this one.

        Reply
    13. mustardseed

      December 14, 2012 at 6:22 pm

      I love this pickle. It reminds me of home. I used to enjoy a quick snack of amul butter and bread with the spicy vegetables tucked inside.

      Reply
    14. Vijitha Shyam

      December 20, 2012 at 11:55 am

      I love vegetable pickle. It's been a long time since I made this. I am going to try it again in summer when the sun is all up and bright. Did you manage to find wheat rava right? which you asked me in twitter?

      Reply
    15. Gourmantine

      December 21, 2012 at 3:25 am

      My grandmother is the queen of pickles, though hers usually have milder flavors, I'd love to try your spicy variations!

      Reply
    16. Reese@SeasonwithSpice

      December 21, 2012 at 12:14 pm

      Hi Tanvi - It's been a while I visited Sinfully Spicy and I so glad that I get to take some time off today and checking in. Enjoying all your latest share of spicy foods! Since we are still living temporary with my in-laws, I have been cutting down a lot on spicy foods. So this post is feeding to my cravings! I love spicy pickles with steamed rice and some grilled fish on a side. In Malaysia, we like adding some crushed peanuts to the pickled vegetables. I like your idea of using mustard oil. Absolutely fantastic!

      Reply
    17. Nami | Just One Cookbook

      December 26, 2012 at 10:02 pm

      I came to realize that I had never had pickles that has turmeric or other spices in it. I've only tried ones with simple vinegar. So this is new and interesting recipe to me. I bet the flavor is wonderful! I'm used to the clear pickles, but now I learned there is yellow and red one (kimchi from Korea.). I thought it's interesting! 🙂

      Reply
    18. fairseasspice

      January 16, 2013 at 7:29 am

      I love pickled vegetables, being Iraqi my aunt always has a big jar of pickled carrots and cauliflower on her counter. I grew up calling it Turshi. While it tasted amazing the vegetables never had the glow your recipe provides for. The turmeric gives the vegetables such lovely colour.

      Reply
    19. Kumar's Kitchen

      July 23, 2013 at 3:22 am

      pickle looks so colorful with all those assorted veggies in the mason jar, irresistible 🙂

      Reply
      • Tanvi

        July 23, 2013 at 10:50 pm

        Thanks.

        Reply
    20. Punk Domestics (@punkdomestics)

      February 04, 2014 at 11:50 am

      I'm the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!

      Reply
    21. Kay Rodriques

      December 20, 2014 at 11:37 am

      How do you "sun cook?" Is it simply just leaving them in the sun to parch, like you'd do with coffee beans, for example???

      Reply
      • Tanvi

        December 20, 2014 at 12:18 pm

        yes. Leaving it in the sun to ferment from solar heat.

        Reply
        • Kay Rodriques

          December 20, 2014 at 2:35 pm

          Thanks! It i
          s "winter" in the Bay Area of California but I have a sunny kitchen window. Will try to sun some veggies for pickling there.

        • Tanvi

          December 20, 2014 at 4:03 pm

          I live in Las Vegas so ample sunlight here..bay area is not too bad, atlas no snow 🙂 It may take a few days longer than what I mentioned in the recipe but you will know from the pungent, acidic aroma when the pickle ready!

        • Kay Rodriques

          December 28, 2014 at 10:16 am

          Thanks! I will look for the smell then. Happy New Year, Tanvi.

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