This pickle is quite a famous pickle in Punjab, India. It is prepared in winters when carrots, cauliflower, turnip are in season and are abundantly available. These are preserved in winters in the form of pickle so as to relish them during summers too!
A short video of the sweet & tangy gobhi gajar pickle: https://youtu.be/cVJRcFvMWew
Few things to keep in mind while preparing this pickle:
1. Wash the veggies well, blanch them in boiling hot water for a minute, strain them & dry them out in full sun for atleast 5 hours.
Drying in sun is a must as the veggies have been blanched and hence contain a lot of moisture. Drying under fan can not in any case replace that.
2. Always use mustard oil for pickles and that too should be heated to its smoking point before using it.
3. Use onion, garlic & ginger in paste form only. Grind them without using even a drop of water. Sauté these well to remove excess of moisture.
4. Use enough oil, salt and jaggery which act as preservatives for the pickle. Do not reduce their quantity.
5. The red chilli powder can be reduced as per taste.
6. The pickle should be cooled down to room temperature and then stored in some clean & dry air tight glass jar.
6. Let the pickle mature at room temperature for 4-5 days. The mustard seeds powder takes time to mature and lends tangy flavor to the pickle during this period.
7. After 5 days, refrigerate the pickle for a longer shelf life and enjoy it with plain paranthas along with a cup of hot masala tea!
8. I have used carrot and cauliflower only. You may add turnip as well.
9. Always make sure that your hands are completely dry while handling anything related to the pickle. Even all the utensils used while preparing the pickle should be completely dry. This is a thumd rule to be followed for any kind of pickle.
Ingredients:(for 3 kg of ready pickle)
Cauliflower- 2.5 kg( I got 1.5 kg of cleaned florets out of this)
Carrots- 1.5 kg
Onion- 5 big sized
Garlic- 150 g
Ginger- 200 g
Jaggery- 2 cup
Vinegar- 1/2 cup
Oil- 1.5 cup
Rock salt- 3 tbsp
Kashmiri red chilli powder- 2 tbsp
Red chilli powder-1 tbsp
Turmeric powder- 2 tbsp
Small Mustard seeds- 4 tbsp
– Clean, wash & cut cauliflower and carrots to bite sized pieces.
– Bring enough water in a big container to a boil. Switch off the flame and immerse Cauliflower and carrots pieces in that water for a minute to blanch them.
– Strain the veggies and dry them out in full sun for atleast 5 hours. Shuffle them 2 to 3 times in between for all the surfaces to get maximum sun exposure.
– Grind mustard seeds to fine powder.
– Grind onion, garlic and ginger to fine paste separately without using any water.
– In a pan heat jaggery and vinegar together till jaggery melts completely and the mixture comes to a boil. Switch off the flame and keep it aside.
– In another big container heat mustard oil to its smoking point, switch off the flame and let it cool down a bit.
– Then sauté garlic paste first in this oil till it becomes golden brown.
– Add onion paste to it and sauté that too to brownish colour. Add ginger paste and sauté that well too.
– Let the oil get separated.
– Then add haldi, salt & red chilli powder and sauté these too nicely.
– After that add the sundried veggies, mix and cook these on medium heat without lid for 10 minutes so as to remove any leftover moisture.
– Switch off the flame.
– Finally add mustard seed powder & jaggery-vinegar mix to the pickle.
– Let it cool down to room temperature before storing it in a clean and dry air tight glass jar.
– Let this pickle mature for another 4-5 days at room temperature. No need to place it in sunlight at this point.
– After 5 days, the pickle is ready to be consumed.
– Refrigerate it for a longer shelf life.
– Enjoy it with plain paranthas alongwith a cup of hot masala tea!
‘Cooking for our loved ones with love!’