In North India, one looks forward to making and eating this special vegetable pickle! I learnt this particular pickle from my cousin’s mother-in-law Sushila Aunty. She passed away a few years ago. While going through my recipe file I came across her gobi,gajar,shalgum archar recipe. I realized that ever since I came to the U.S.in the late 20th century, I have not eaten this delicious pickle. Since our temperatures in the North East are still in the single digits, I decided to make this glorious pickle and am so glad I did. Thank you Sushila Aunty (may your soul RIP) for giving me the recipe!
1 Kg Cauliflower separated into florets 750 gms Carrots – peeled and cut into 1 1/2 inch pieces 750 gms Turnips – peeled and cut into 1 inch pieces 125 gms each of chilli powder, mustard powder & salt 125 gms ginger, garlic and onion ground together in 1/2 cup vinegar 125 gms tamarind soaked in 1/2 cup vinegar 500 gms jaggery soaked in 2 cups of vinegar 3 Tbsp garam masala 500 oil ( either mustard or canola or canola/mustard in 50-50 proportion) 3 to 4 cups of malt or apple cider vinegar.
In a large pot heat the oil. When smoking hot, put in the ground, ginger, garlic and onion paste. Stir fry till a beautiful golden brown. Next add all the powdered spices and saute for a 1/2 min or so. Next add the jaggery and let it come to a boil. Add all the vegetables and the soaked tamarind. Cook for 3 to 4 minutes. Take the pot off the heat and let it cool down. When completely cold, adjust the seasoning and if required add the vinegar in multiples of 1/4 cup. Mix well. Put into sterilized bottles. Let it remain for 48 hrs before using.
Delicious!!!! with roti or paratha.