Gajar, gobhi aur shalgam ka achaar.
It is probably my favorite pickle in the world. Along with rai ki mirch (green chillies in brown mustard), of course. Ever since I got home last month, both dad and I had been pestering mom to make it. So, finally when her vacation started last week and she had a little time on her hands, she made this sweet and sour, mouth-watering, winter goodness.
- Carrots, cauliflower, turnips, 1 kg total
- Brown mustard seeds (rai), 25 g
- Jaggery (gur), 50 g or to taste
- White vinegar (sirka), 1/2 cup
- Ginger, 100 g
- Garlic, 100 g
- Red onions, 250 g
- Mustard oil, 100 g
- Garam masala, 25 g
- Red chilli powder, to taste
- Salt, to taste
- Peel the carrots and cut them into 2″ long and 1/2″ thick batons. Cut the cauliflower into florets and turnips into wedges.
- Fill a large pot with water and bring it to a boil. Blanch the vegetables in it for 2 minutes. Then, drain them thoroughly.
- Spread the vegetables on an absorbent cloth and let them dry out in the sun for at least a few hours. The water should completely evaporate and the vegetables should become a little limp.
- Meanwhile, powder the mustard seeds.
- Grind the onions, ginger and garlic into a fine paste.
- Heat the mustard oil and fry the ginger, garlic and onion paste in it till it turns light brown. Mix in the red chilli powder, garam masala, salt and powdered mustard. Keep frying until the mixture starts leaving oil from the sides.
- Add the vegetables, turn the flame to a simmer and cover the pan.
- Meanwhile, crush the jaggery into smaller chunks. Boil it in the vinegar till it melts completely. Don’t forget to stir continuously.
- Add the syrup to the vegetables and cook for a few more minutes. The goal is to soften the vegetables a bit, but they should still be a little crunchy. The pickle is ready when the syrup-oil mixture comes on top. It’ll look like this.
- Transfer the pickle into a clean, dry glass jar or a martaban. It’ll last for several months.
How do you make this pickle?