Cauliflower,carrot and turnip pickle (gobi,gajar,shalgum ajar)

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!

Gobi,Gajar, Shalgum Achar

Gobi,Gajar, Shalgum Achar

 

Ingredients:

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.

 

Method :

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.

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About gudkuk24

Love cooking,reading,gardening,listening to music.Have a great zest for life! I do not balk at changes that need to be made to keep me positive. I have an upbeat view of life and take disappointments as experiences and I move on!
This entry was posted in Carrots, Cauliflower, Chilli Powder, Garlic, Ginger, Jaggery, Kosher salt, Mustard powder, Tamrind, Turnip, Vinegar and tagged , , , , , , , . Bookmark the permalink.

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