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Chatpata Gajar, Gobhi aur Shalgam ka Achar

by: Meenakshi | last updated: January 14, 2010
Category: Food & Drink, Recipe | Tags: pickle, indian pickles, indian pickle recipes, pickle recipes, Food, indian cooking, recipes, indian recipes, side dish, indian side dishes
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Chatpata Gajar, Gobhi aur Shalgam ka Achar

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.

 

 


Gajar, Gobhi aur Shalgum ka Achar
 Ingredients :
  • carrots- 500 gms
  • cauliflower- 1.2 kgs
  • turnips/swedes-500 gms
For the tempering, masala
  • mustard oil-100 ml
  • fennel seeds- 5 gms
  • mustard seeds -3-4 gms little less than 1 tsp.
  • black pepper crushed-20 gms
  • jaggery/brown sugar/raw sugar- 200 gms or so, depends on taste
  • cumin whole- 5 gms
  • coriander powder- 20 gms
  • asafoetida- 1 gms
  • red chilli powder- 25 gms
  • ginger peeled and chopped- 20 gms
  • raisins ( optional)
  • salt – lots.
  • vinegar – natural is good .

Method :
  • Clean and cut the vegetables- carrots into batons, or large chunks, cauliflower into florets, and turnips into wedges.The idea is to achieve minimum wastage.roast in an oven till half dehydrated.
  • Heat oil, add the mustard seeds, crackle, them add cumin,fennel,ginger, red chilli powder, asafoetida.
  • Add the jaggery and some vinegar, to form a kind of thick gravy.
  • Chuck in the rest of the ingredients,check for salt, and u are more or less done.
  • Add the vegetables, and then put in an airtight jar
  • Let mature for a month or so before u eat.
  • Enjoy with parathas

Image credit: http://giniann.files.wordpress.com/2006/02/pi.jpg

Gajar ka achar
 Ingredients:
  • 1/2 kilogram gajar (carrot)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp saunf (fennel) powder
  • 1 tsp salt
  • 1/2 tsp rai (small mustard seeds) – grounded
  • 4 tbsp mustard oil

Method:
  • Peel and wash carrots. Let all the water drain and leave them for drying naturally in air.
  • Cut them in 1 1/2 inch pieces and then divide these pieces lengthwise.
  • Mix salt, red chilli powder, fennel powder and ground rai. Mix these spices with carrot pieces.
  • In a small pan, heat mustard oil to smoking point i.e. till vapors start coming out of it. Turn off heat. Allow it to cool for 1 minute and then add turmeric powder.
  • Pour this oil over carrots and mix well.
  • Fill them in an airtight glass jar and keep aside for few days.
Note: In summers, it takes about 2 days and in winters, it takes about 4-5 days for it to be ok to consume.

Image credit: http://fastindianrecipes.com/wp-content/uploads/2009/05/gajar_achar.jpg

Instant Gajar, Gobhi and Mooli ka achar
 Ingredients:
  • 10 Carrots, cut into batons
  • 10 Radishes, cut into batons
  • 1 medium Cauliflower , small florets
  • 1 litre Vinegar
  • 3 1/2 tablespoons Sugar
  • 12-15 Black peppercorns
  • 2 Bay leaves
  • 2 tablespoons Salt
  • 1 tablespoon Fenugreek seeds (methi dana)
  • 2 tablespoons Cumin seeds
  • 3 tablespoons Split mustard seeds (rai ki dal)
  • 3 tablespoons Mustard oil
  • 1 teaspoon Asafoetida
  • 3 tablespoonsTurmeric powder
  • 3 tablespoons Red chilli powder
  • 4 tablespoons Lemon juice
Method
  • Pour vinegar into a deep pan and heat.
  • Add sugar, black peppercorns, bay leaves, salt and when the mixture is hot add carrots, radishes and cauliflower. Stir and take off the heat. Keep covered for about twenty four hours. Dry roast fenugreek seeds, cumin seeds, split mustard till it gives out a nice aroma.
  • Crush the spices coarsely in a mortar with a pestle.
  • Take the vegetables out of the pickling solution and keep in a bowl.
  • Heat mustard oil to smoking point and cool.
  • Add asafoetida to the oil and mix.
  • Add the crushed spices to the vegetables and mix.
  • Add turmeric powder, red chilli powder, salt and mix.
  • Add lemon juice and mix. Add the oil and mix once more.
  • Keep covered for about four to six hours and then serve.
  • If you want to keep it for some time keep it in a refrigerator but for not more than ten days.

Image credit: http://farm4.static.flickr.com/3056/2831449862_4ddd99dba1_o.jpg

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