Shaljam, Gajar, Gobhi Achaar (Turnip, Carrot and Cauliflower Pickle)

This one is especially for my hubby who is completely crazy about this Punjabi pickle (and I had never tried it). This is my first attempt on making something which I have never tasted (this is only because I am not very fond of turnips).

Catch this recipe on UC News


Mixed vegetables (Cauliflower, Carrot and Turnip) – 1 kg

Ginger Paste – 40 gms

Garlic Paste – 40 gms

Chilly Powder – 1 tbsp (can be reduced/increased as per one’s need)

Turmeric Powder – 2 tsp

Garam Masala – 2 tsp

Rai – 50 gms (dry roast and coarsely grounded)

Mustard Oil – 250 gms

Jaggery – 250 gms

Methi Daana – 1 tsp

White Vinegar – 1 cup

Salt – as per taste.



Cut all the vegetables in medium size. Par boil the vegetables. Drain the vegetables and dry them thoroughly by spreading them on absorbent sheet/towel. Dry them in sun by spreading them in a tray/thali for an entire day.

Day 2 (after drying vegetables in sun for 1 day).

In a pan or karahi/wok, heat the mustard oil (smoking hot). Add ginger, garlic paste, turmeric, rai powder, chilly powder and cook for 5-6 minutes. Add vegetables, garam masala and salt. Cook them (constantly stirring the mix) for 5 more minutes (this helps in removing the water which is released sometimes after adding salt). Remove from heat and keep aside in a vessel.

In another pan, heat jaggery and vinegar together till the jaggery is completely dissolved. Cool it and then add it to the already prepared mix of vegetables. Mix well.

Store them in clean, dry jars. (I usually use glass jars or traditional ceramic pickle jars for storing pickles).

Keep the pickle in sun for 5-6 days. The sourness increases as the pickle gets older, the older the pickle the tastier it is.