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side close up shot of gobi gajar achar in a ceramic bowl
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Punjabi Gobi Gajar Achar Recipe

Gobi Gajar Achar is a seasonal Punjabi style mix vegetable pickle. Learn how to make gobi gajar shalgam achaar in a few simple steps.
Prep Time20 mins
Cook Time20 mins
Resting Time2 d
Total Time2 d 40 mins
Course: Side Dish
Cuisine: Indian
Servings: 500 gram
Calories: 5kcal
Author: Hina Gujral



  • 1 Cup cauliflower florets
  • ½ Cup diced carrot
  • ½ Cup diced turnip
  • 5 - 6 green chili, cut into half
  • 1 tablespoon turmeric powder
  • 2 tablespoon mustard seeds (rai)
  • 1 teaspoon achaar ka masala (optional) see recipe
  • Salt to taste
  • 1 Cup mustard oil


  • To make the Gobi, Gajar aur Shalgam Ka Achaar, first cut the vegetables into broad size pieces.
  • Boil water in a deep pan, add turmeric and salt to the boiling water.
  • Add the cauliflower florets in the boiling water and blanch for 5 - 10 minutes or till the colour changes. Transfer to a colander.
  • Similarly, blanch the carrots and turnip till just soft, drain and keep aside. Make sure not to cook the vegetables while blanching.
  • Spread all the blanched vegetables on a large baking sheet or tray. Cover with a muslin cloth and sun dry for 1 - 2 days.
  • After sun drying continuously for a day or two will evaporate excess moisture from the vegetables.
  • You can dry the blanched vegetables in the shade as well.
  • Meanwhile gently pound the mustard seeds once or twice in a stone mortar and pestle. You can do the same in mixer as well. Pulse mustard seeds once in dry items grinding jar of mixer.
  • Once the vegetables are ready to be pickled, transfer them to a large bowl.
  • Add mustard seeds, green chilies, salt to taste and pickle masala if using any. Combine well so that vegetables are evenly coated with the spice mix.
  • Pour the mustard oil over the vegetables and stir to combine.
  • Take a clean, dry jar and transfer the pickled vegetables into the jar along with oil and spice mix.
  • Seal the jar with a tight fitting lid.
  • Allow the pickle jar to sit at room temperature for 2 - 3 days. You can also keep the jar under the direct sun rays for a day or two. Shake the jar once or twice in a day.
  • Gobi, Gajar aur Shalgam Ka Achaar is ready to be served. This pickle stays good at room temperature for 10 - 15 days.
  • Make sure to use clean and dry spoon to scoop out the pickle.


Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg