Gajjar Gobhi Shalgam Achar

The best of winter produce is combined with homemade jaggery vinegar to give a pickle that is as good as vegetables. The addition of cardamom and clove powder makes for a strong smelling achar.


  • 2 ½ cups Mustard Oil
  • 1 tbsp Mustard Seeds
  • 1 tbsp Cumin Seeds
  • 1 tbsp Onion Seeds
  • 2 tbsp Garlic Pounded
  • 2 tbsp Ginger Pounded
  • 1 tsp Turmeric
  • 1 tbsp Red Chilly powder
  • 1 tsp Clove Powder
  • 1 tsp Cardamom Powder
  • 2 tbsp Salt
  • 1 tbsp Dried Fenugreek Leaves
  • 200 gm Cauliflower Florets
  • 200 gm Carrot, batons
  • 200 gm Turnip Slices
  • 2 cups Jaggery Vinegar
  • 1 ½ cup Jaggery


  • Heat a kadai, add mustard oil.
  • Once hot, add the mustard seeds and let them pop.
  • Now add the Jeera and onion seeds to saute. Add ginger and garlic pounded, saute it for 2-3 mins. Now lower the heat and add turmeric, red chilly powder, cardamom powder and clove powder.
  • Saute and add salt and fenugreek leaves and immediately add the carrots, turnips and cauliflower.
  • Cook them uncovered for 5 mins.
  • Remove from the flame and keep aside and cool completely
  • Now separately mix jaggery and jaggery vinegar and give a quick boil and remove.
  • Dissolve the jaggery and cool it completely.
  • Next pour the vinegar into the vegetables. Allow it to cool completely and then add into a clean glass jar.

Note: It is said kids who hate vegetables, love the taste of the same vegetable in this avatar of pickle.


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