Gajar Gobhi Shalgam Ka Achar

Name: Gajar Gobhi Shalgam Ka Achar (Punjabi-style winter-vegetable pickle)
Yield: Makes 60 ounces (1.7 kg)
Cuisine: Indian
Ingredients: 1½ to 2 tablespoons table salt; 1 pound (500 grams) carrots, cut into 1½-inch (4-cm) pieces; ¼ cup coarsely ground garlic; 12 tablespoons filtered mustard oil (see Note); 6 tablespoons coarsely ground ginger; 1½ tablespoons mustard seeds, ground; 1½ tablespoons garam masala (spice mix); 1½ tablespoons red chile powder; 1 pound (500 grams) cauliflower, separated into medium florets; 1 cup (200 grams) grated cane jaggery; 3 tablespoons malt vinegar; 1 pound (500 grams) turnips, peeled and cut into 1½-inch (4-cm) pieces

Punjabi-style winter-vegetable pickle

Preparation info

Makes
60 ounces

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This pickle becomes more delicious as it ages and the flavors gain more depth. In Punjab, people in the city live in bungalows with kitchen gardens, and this pickle is a tribute to their gardens’ winter produce.

Ingredients

12 tablespoons filtered mustard oil (see Note)
6 tablespoons coarsely ground ginger

Asia
India
Winter
Punjab
Vegan

Method

Place a nonstick wok over medium heat and add the mustard oil. When small bubbles appear at the bottom of the wok, add the ginger and garlic and sauté until light golden.
Add the mustard seeds, chile powder, and garam masala and sauté for 15 seconds. Add the jaggery and salt, and stir well.
Add the carrots, cauliflower, and turnips, stir, and cook