The chatpata (spicy) Gajar (carrot) Gobhi (cauliflower) ka achar (pickle) is a popular specialty commonly found in North-Indian homes. The pickle is generally made in winter season because in India the best carrots and other vegetables are available in winters. The pickle is just a condiment with the Indian food but Gajar-Gobhi ka achar is consumed as a side dish. The best part of Gobhi-gajar ka achar is that it can be eaten as soon as its made. You don’t really have to wait for days to get it ready and taste.
Tip: If you wish to consume this pickle within 2 or 3 days, add only 2 tablespoons of mustard oil, but refrigerate the pickle. If it is to be stored for a longer period, you need to add the specified quantity of oil.
For the tempering, masala
Note: In summers, it takes about 2 days and in winters, it takes about 4-5 days for it to be ok to consume.