Gobhi Gajar Ka Achar Recipe

Ingredients

• 130 gram cauliflower florets ((approx half cauliflower))
• 190 gram carrot, cut into sticks ((approx 3 medium size carrots))
• 75 gram turnip, peeled and diced ((approx 2 small size turnip))
• 4 green chili, cut into 1/2 inch pieces ((medium spicy to hot))
• 20 gram ginger, peeled and julienned
• 1 lemon, cut into pieces (discard seeds and white pith)
• 8 Cups water
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 2/3 Cup mustard oil ()
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon nigella seeds ( kalonji)
• 1/4 teaspoon asafoetida (hing)
• 1 teaspoon black mustard seeds (choti rai), crushed
• 2 teaspoon red chilli powder
• 2 teaspoon achar masala (pickle masala powder) (see recipe)
• 2 teaspoon salt
• 1/8 Cup white vinegar

Instructions

1. 1

   Clean, wash, pat dry, and cut the vegetables.

2. 2

   Boil water in a deep sauceppan, add turmeric and salt to the boiling water.

3. 3

   First, add the cauliflower florets in the boiling water and blanch for 2 minutes or till tender (al-dente). Transfer to a colander. Similarly, blanch the carrots and turnip till al dente, drain, and transfer to the same colander as cauliflower. Make sure not to cook the vegetables while blanching.

4. 4

   Spread all the blanched vegetables on a large/clean/dry baking sheet or tray lined with a cheesecloth/ muslin cloth. Sundry or air dry the vegetables. I put them under the fan at high speed for 2 hours.

5. 5

   After drying, excess moisture will evaporate from the vegetables and they will be dehydrated.

6. 6

   Meanwhile gently pound the mustard seeds in a stone mortar and pestle. You can do the same in a spice grinder as well. Pulse mustard seeds once in the grinder. Collect in a bowl and set aside.

7. 7

   Heat mustard oil in a pan over a high flame. Once the oil starts fuming, turn off the heat. Add asafoetida, fennel seeds, and nigella seeds. Stir to mix. Allow the tempered oil to cool down completely.

8. 8

   After dehydrating the vegetables transfer them to a wide mixing bowl. Add ginger juliennes, sliced green chili, sliced lemon (discard seeds and white pith), crushed mustard seeds, salt, pickle masala, and mix nicely.

9. 9

   Pour tempered mustard oil, white vinegar, and mix the pickle using a spoon or wear cooking gloves to mix the pickle. Taste the pickle for seasoning, if required add more spices/seasoning according to taste, and mix one more time nicely.

10. 10

    Take a clean, dry jar and transfer the pickled vegetables into the jar. Seal the jar with a tight fitting lid.

11. 11

    Allow the pickle jar to sit at room temperature for 2 days. You can also keep the jar under the direct sun rays for a day or two. Shake the jar once or twice a day.

12. 12

    Gobhi Gajar Ka Achaar is ready to be served. This pickle stays good at room temperature for 10 - 15 days.