Pickles are an important part of the Indian cuisine. They add glamour to your food. Pickles placed on your plate not only increase the taste of the food, but also your appetite. So those on dieting.. Be cautious 😉 .
Pickle made from cauliflower, carrots and turnips is a must have in every Punjabi family during winter season. Just like Punjabi cuisine is incomplete without the mention of sarson-ka-saag, makki ki roti, mah ki daal,rajma etc., same is the case with gajar, gobi aur shalgam ka achar. Here also, there are a number of variations- you can make it sour or sweet and sour; with two vegetables or all the three. The amount of vegetables can also be varied according to your taste. In spite of all these variations, one thing is sure with this pickle that you will start salivating at the sight of this pickle.
It is an easy to make pickle, but it takes a lot of time to make it. However, the amount of time and labor is worth the efforts.
Stepwise pictorial description of gobi, gajar aur shalgam ka achar
Wash and cut the cauliflower into florets. Wash, peel and cut carrots and turnips into 3-4 cm pieces.Spread vegetables on a piece of clean cloth and keep these in the sun for 2-3 hours. There should not be any moisture left, otherwise the pickle will get spoiled.
Make a paste of ginger and garlic in a mixie or grate these with a fine grater.
Take oil in a wok and heat it to its smoking point. Once it heats up, reduce the flame and add ginger garlic paste. Stir it and saute for few minutes on low flame to raw smell of garlic goes away.
Now add hing and coarsely ground mustards powder and give a quick stir.
Now add rest of the spices and stir for a minute.
Add crushed jaggery and mix it well. Let the Jaggery dissolve and add vinegar. Let the whole mixture simmer till it gets thickened to ½ string consistency.
Add the vegetables and stir these well. Let the mixture simmer for 10-15 minutes on medium flame till the vegetables get a bit softened.
Gobi,gajar,shalgam ka khatta meetha pickle is ready. It can be consumed right away.
For storage of pickle, let it cool to room temperature without covering. After cooling fill it in clean, sterlized jars.