Gajar Gobi Shalgam Achar with Fresh Turmeric
Carrot Cauliflower Turnip Pickle with fresh Turmeric root, blanched and cooked in hot mustard oil and spices with vinegar and jaggery
Servings: 33 servings
For Preparing the Vegetables
- 250 gms Cauliflower Florets
- 250 gms Carrot
- 250 gms Turnip/ Shalgam
- 50 gms Fresh Turmeric root
- 1 litre Water or sufficient quantity to blanch the vegetables
For Vinegar Jaggery Mixture
- 120 ml Apple cider vinegar Or white vinegar ½ cup or ¼ bottle
- 50 gms Jaggery
Other Ingredients for Gajar Gobi Achar
- ¼ litre Mustard oil
- 1 tablespoon Fresh Garlic Paste About 10 cloves of garlic, peeled, ground to a paste without water, about 20 gms/ 1 heaped tbsp
- 1 tablespoon Fresh Ginger Paste About 1 inch piece of ginger, peeled, ground to a paste without water, about 20 gms/1 heaped tbsp
- 1 tablespoon Yellow mustard powder Freshly ground from yellow mustard seeds
- 1 teaspoon Mustard dal/ rai kuria Skinless mustard seeds, ground
- 1 tablespoon Red chili powder
- ¼ teaspoon Black pepper powder Freshly ground
- ½ tablespoon Garam masala Mixed Spice powder
- 2 teaspoons Salt I used Himalayan Pink salt but any rock salt may be used, 1 -2 teaspoons as per taste
The process of making the pickle spreads over 2 days, with the vegetables being left to stand/rest overnight.
Wash, dry, peel and slice the carrot, turnip and turmeric into thick batons/sticks of a uniform size, the size you want the pickle to be. Recommended about 1" in length and ¼" thick. Wash, dry and slice the cauliflower into florets of a similar size, about 1" in length and ¼" thick.
Bring water to boil in a large pot. Add the sliced vegetables (except the turmeric slices as they would colour the water). The vegetables should be completely covered in the water. Blanch for 5 minutes, keeping the heat on high.Remove, drain and dry by patting gently with a kitchen towel.I have not blanched the turmeric but have added them raw, to the pickle. If desired, they may be blanched in boiling water for 3 minutes after the other vegetables have been removed, and then drained and dried.
Place the blanched vegetables and turmeric slices in a bowl and let it stand at room temperature, covered, overnight. The original recipe recommends the vegetables be dried in the shade or under the fan, overnight.
Peel garlic and ginger, grind each separately to a paste, without adding water. I have not used store bought paste as I wanted the freshest ingredients to go into this pickle.Grind (without water) mustard into a powder, and then the mustard dal/ rai kuria also into a powder.
Making Gajar Gobi Shalgam Achar with Haldi
In a pan, on low heat, add vinegar and jaggery. Boil the mixture till the jaggery has dissolved. Set aside till required
In a pan large enough to take all the vegetables, heat mustard oil until it just begins to smoke. Take off from the heat for a few seconds for it to cool slightly, and replace on the heat. Add ground ginger and garlic paste, saute for 1 minute, stirring frequently so that they do not catch at the bottom of the pan. Add the spices one by one: mustard powder, rai kuria, chili powder and garam masala, black pepper powder. Saute for one minute.Add 1 teaspoon of salt, stir. After adding all ingredients as below, taste for salt and add more if required.Add the blanched vegetables and stir so that the vegetables are well coated in oil and spices. Saute for about 2 minutes, stirring frequently.Add the vinegar jaggery mixture. Taste for salt and add a little more if required.Bring to a boil and remove the pan from the heat.
Once the pickle has cooled, add to sterilised bottles, wiping off the mouth of each bottle with a dry kitchen towel.
Serving: 30gms | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1338IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg