Carrots Cauliflower,turnip Pickle. Fill cauliflower, carrot and turnip pickle in a glass or plastic container. Note: If water is visible in the pickle then cook it on the gas to make pickle thick. Here we are with Carrot, cauliflower and turnip pickle.
According to some people, cooking is indeed something which is quite simple. Besides they are indeed like cooking and have talents cooking that is very good, they are also smart in processing each dish so that it becomes dish delectable. But there are those who cannot can cook, so they must learn and see recipes that are simple to follow.
I have learned this pickle's recipe from a Punjabi friend of mine.
In UP, a variant of mix veg pickle is made with almost the same ingredients apart from jaggery and vinegar.
Cauliflower, Turnip And Carrot Pickle is the great combination of Cauliflower, Turnip And Carrot, this pickle really brings a delicious taste in any meal.
You can cook Carrots Cauliflower,turnip Pickle use 13 ingredients and 7 the steps. Here guides how you mix it.
The main ingredient Carrots Cauliflower,turnip Pickle as follows:
- You need 500 grams of cauliflower.
- Provide 500 grams of turnips.
- Provide 500 grams of carrots.
- Prepare 1 cup of regular vinegar.
- Provide 400 grams of powdered or grated jaggery.
- Prepare 3-4 pieces of each of 2 inch ginger.
- Prepare 23-25 of medium sized garlic cloves.
- Prepare 2 of medium onions or 150 grams onion or ¾ to 1 cup roughly chopped onion.
- Provide 1 cup of mustard oil or 250 ml mustard oil.
- You need 6 teaspoon of red chilli powder (lal mirch powder).
- Provide 4 teaspoon of garam masala powder or punjabi garam masala.
- You need 2 teaspoon of powdered mustard seeds.
- Prepare 8 teaspoon of salt.
Gobi gajar shalgam achar recipe with step by step photos - sweet and sour Punjabi winter special pickle made with cauliflower, carrots and turnips. Finally I am sharing a Punjabi recipe of this popular pickle or achar. I never got around to making this recipe in the last couple of years. Put in a basket to drain well and then dry with a clean cloth.
How to Make Carrots Cauliflower,turnip Pickle
- First rinse and then chop the cauliflower to medium florets. Keep the cauliflower in warm water for 15 to 20 minutes. Next rinse, peel and then chop the carrots and turnips in batons or sticks of 1.5 to 2 inches. Bring 10-12 cups of water to a rolling boil in a deep pot. Add the cauliflower florets, carrots and turnips. Stir and blanch for 2 to 3 minutes. Drain the blanched veggies very well..
- Spread them evenly on a cloth and keep to dry them in a shade or sunlight. You can also keep the ceiling fan on and let the veggies dry. The vegetables should have no moisture or water on them and must be completely dry. If there is moisture than the pickle gets spoiled. You can keep in the sunlight for half or full day. In the shade you can dry for a day or two. You can also slow dry in the oven at the lowest temperature for a few hours..
- Once the vegetables are dried, then proceed to the next step. Add chopped onions, ginger and garlic in a blender or grinder jar. Blend to a smooth paste without adding any water. Keep this ground paste aside..
- In another pan, take 2 cups grated or powdered jaggery with 1 cup vinegar. You can also add jaggery as per your taste. Keep the pan on stove top and stir so that the jaggery dissolves..
- In another deep pot or pan, heat 1 cup mustard oil till it smoking point. Add the ground onion+ginger+garlic paste. Stir and saute. You have to saute often as the onions tend to stick to the pan. So continue stirring. Saute till the onion become light brown. The raw aroma of onions should go completely away. Takes about 15 to 18 minutes on a low flame..
- Once the onions are sauteed, add the veggies. Then add 8 tsp salt, 4 tsp garam masala powder, 6 tsp red chilli powder and 2 tsp mustard seeds. Stir very well. Add the jaggery + vinegar solution. Stir again. Simmer for 8 to 9 minutes on a medium flame. Allow the pickle to cool down. Don't cover with a lid. Just place a clean kitchen towel on the pan. In a clean sterilized jar, spoon the pickle..
- In a clean sterilized jar, spoon the pickle, allow the pickle to jar to sit at room temperature for 2 to 3 days. You can even keep for 4 to 5 days. If you want, you can keep the pickle in the sun also for 2 days. Serve this sweet and sour pickle..
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables. Punjabi Winter Vegetable pickle , better known as Gobi, Gaajar, Shalgam Achaar! Made with carrots, cauliflower and turnips, this is a crisp relish-like pickle. Sweet, tangy and spicy, great with rotis and parathas! -@abitwholesomely Wash thoroughly and naturally dry all the vegetables before you start chopping them. Be careful not to add the leaves of the Cauliflower to the pickle as this will instantly grow fungus inside.