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side close up shot of gobi gajar achar in a ceramic bowl
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5 from 2 votes

Gobhi Gajar Ka Achar Recipe

This is a tried and tested, failproof, instant mix vegetable pickle recipe. Learn how to make Punjabi gobhi gajar ka achar in a few easy steps
Prep Time30 minutes
Cook Time5 minutes
Resting Time2 days
Total Time2 days 35 minutes
Course: Side Dish
Cuisine: Indian
Servings: 250 gram
Calories: 6kcal
Author: Hina Gujral

Equipment

Ingredients

  • 130 gram cauliflower florets (approx half cauliflower)
  • 190 gram carrot, cut into sticks (approx 3 medium size carrots)
  • 75 gram turnip, peeled and diced (approx 2 small size turnip)
  • 4 green chili, cut into ½ inch pieces (medium spicy to hot)
  • 20 gram ginger, peeled and julienned
  • 1 lemon, cut into pieces (discard seeds and white pith)
  • 8 Cups water
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder

Ingredients For Masala:

  • Cup mustard oil
  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon nigella seeds ( kalonji)
  • ¼ teaspoon asafoetida (hing)
  • 1 teaspoon black mustard seeds (choti rai), crushed
  • 2 teaspoon red chilli powder
  • 2 teaspoon achar masala (pickle masala powder) see recipe
  • 2 teaspoon salt
  • Cup white vinegar

Instructions

  • Clean, wash, pat dry, and cut the vegetables.
    making mixed vegetables pickle
  • Boil water in a deep sauceppan, add turmeric and salt to the boiling water.
    making gobi gajar ka achaar
  • First, add the cauliflower florets in the boiling water and blanch for 2 minutes or till tender (al-dente). Transfer to a colander. Similarly, blanch the carrots and turnip till al dente, drain, and transfer to the same colander as cauliflower. Make sure not to cook the vegetables while blanching.
    making gobi gajar ka achaar
  • Spread all the blanched vegetables on a large/clean/dry baking sheet or tray lined with a cheesecloth/ muslin cloth. Sundry or air dry the vegetables. I put them under the fan at high speed for 2 hours.
    dehydrating vegetables for making pickle
  • After drying, excess moisture will evaporate from the vegetables and they will be dehydrated.
  • Meanwhile gently pound the mustard seeds in a stone mortar and pestle. You can do the same in a spice grinder as well. Pulse mustard seeds once in the grinder. Collect in a bowl and set aside.
  • Heat mustard oil in a pan over a high flame. Once the oil starts fuming, turn off the heat. Add asafoetida, fennel seeds, and nigella seeds. Stir to mix. Allow the tempered oil to cool down completely.
    making gobi gajar ka achaar
  • After dehydrating the vegetables transfer them to a wide mixing bowl. Add ginger juliennes, sliced green chili, sliced lemon (discard seeds and white pith), crushed mustard seeds, salt, pickle masala, and mix nicely.
    making gobi gajar ka achaar
  • Pour tempered mustard oil, white vinegar, and mix the pickle using a spoon or wear cooking gloves to mix the pickle. Taste the pickle for seasoning, if required add more spices/seasoning according to taste, and mix one more time nicely.
    Gobhi Gajar Ka Achar in a glass mixing bowl
  • Take a clean, dry jar and transfer the pickled vegetables into the jar. Seal the jar with a tight fitting lid.
  • Allow the pickle jar to sit at room temperature for 2 days. You can also keep the jar under the direct sun rays for a day or two. Shake the jar once or twice a day.
  • Gobhi Gajar Ka Achaar is ready to be served. This pickle stays good at room temperature for 10 - 15 days.

Notes

  • Try to use the crisp, and the freshest available vegetables for making the pickle rather than the stale, spotted ones.
  • After dehydrating the weight of the vegetables is reduced. hence, you will get an exact 250 gram of pickle with the quantity of the ingredients suggested in the recipe above. 
  • At every stage, taste the pickle to adjust the seasoning and spices accordingly. Do not worry it is not harmful.
  • Make sure to use the tiny mustard seeds or the yellow mustard seeds (sarson) for this pickle recipe. 

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 32mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg