Gobhi-gajar shalgam ka achaar

This is my first post in achaar section. I love gobhi gajar and shalgam achar. This achar is prepared during winters. This is khatta-meetha achaar as i am using gur or jaggery in this.


Gobhi-gajar-shalgam achaar

Gobhi-gajar-shalgam achaar

Carrots: 500 gm

Cauliflower: 500 gm

Shalgam or turnip: 250 gm

Mustard Oil or sarson ka tel: 1 cup

Ginger: 4-5 tbsp coarsely grounded

Garlic: 4-5 tbsp coarsely grounded

Mustard seeds or rai: 4 tbsp

Gur or jaggery: 1.5 cup crushed

Vinegar: 1/2 cup

Salt: 8-9 tbsp

Red chili powder: 3-4 tbsp

Garam masala powder: 2-3 tbsp


1. Cut carrots in One and half inch pieces. Separate cauliflower florets. Peel and cut shalgam in 1 inch pieces.

2. Boil 7-8 cup water. Add all three vegetables in it. Let it simmer for 2-3 minutes. Drain the water.

3. Spread vegetables on cloth and dry them in sun for 1-2 hours or in shade for 3-4 hours.

4. Heat oil in a kadai. Add ginger and garlic and saute on medium flame.

5. Add rai, salt, red chili powder, garam masala and cook for one minute. Add jaggery or gur and let it melt completely.

6. Add all vegetables and mix well. Mix well and cook for 4-5 minutes. Switch off the flame.

7. Let it cool down completely. Add vinegar and mix well.

8. Store it in glass jar and enjoy this spicy achaar with your daily meals.




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