GOBI-GAJAR-SHALGAM KA KHATTA TEEKHA ACHAAR / A SPICY-TANGY PICKLE WITH CARROT-TURNIP AND CAULIFLOWER /गोभी गाजर शलगम का खट्टा तीखा अचार
We love our pickles more than our regular dishes. Without them, our meal does not complete. Having a great significance in any Indian thali, this flavoured side dish complements the main dishes of a meal
We make pickles out of several veggies, fruits and even berries in India. We preserve them in oil, salt and spices to consume the whole year ahead. These pickle increase the taste of our meal. With the end of the season of any particular vegetable, we preserve them with different variations according to the methods which are popular region to region and the same for each household. I too preserve winter veggies when they are just going to vanish with the change of season. Sharing the recipe of tangy-spicy pickle of carrot, turnip and the cauliflower
Prep time – 1 hour
Cook time – 15 minutes
Ready in 5-6 days
Type – Pickles/Preserves/Side Dish
Cuisine – North India
Author – Bharti Dhawan
INGREDIENTS REQUIRED TO MAKE THE PICKLE
• Carrots (gajar) – 250 gms
• Cauliflower (gobhi) – 500 gms
• Turnip (shalgam) – 250 gms
• Mustard oil(sarso tel) – 4-5 tbsp
• Black cardamom (badi ilayachi) – 2 nos
• Cloves(loung) – 4-5
• Black pepper(kali mirch) – 4-5
• kashmiri red chilly powder – 2 tsp
• Rai powder(peele sarso powder) – 3 tsp
• Salt (namak) – 3 tsp/to taste
STEP BY STEP
1- Wash and chop carrots and turnip length wise
2- Wash and chop cauliflower into small florets
3- Dry the veggies completely under fan for 1 hour
4- Heat mustard oil till the smoking point and switch off the flame to cool down a little. Heating the oil helps to get rid of its raw smell
5- Next, add whole spices and allow them to release the aroma into the oil
6- As the oil is still hot, add red chilly powder, powdered rai and salt. Mix well. Rai powder makes it tangy(khatta)
7- Add the dried veggies and combine everything. Switch off the flame at this stage
8- When the veggie mix is cooled down completely, drop them into a clean glass jar. Close the lid and keep in the Sun for 5-6 days or more if needed
9- The flavoursome Gobi-Gajar-Shalgam ka achaar is ready to enjoy with the meal
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