Gobhi Ka Achaar is a seasonal achaar, meaning unlike other achaars, you can’t keep it for a long time. It loses its crunchiness as it gets old. So make it and finish it in a month or two.

Ingredients

Method

1. Wash and peel carrots and turnips. Chop them in long pieces as shown in the picture below. Cut cauliflower in one inch florets.



2. Blanch the vegetables: Boil water in a big vessel. Once the water starts boiling, turn off the heat. Pour chopped vegetables in the water.



3. Wait for a minute and then drain the vegetables in a big sieve.



4. Heat oil in a pan with a pinch of salt till oil starts smoking. Turn off the heat.



5. Once the oil cools down, add grated or broken gur to the warm oil so that it melts.
6. Now add all the spices to the oil and mix.
7. 
8. Add vegetables and white vinegar and mix again.



9. Leave the mixture in the pan for it to cool down completely and then pour it in a jar to store it.



10. Wait for a couple of days and Gobhi Ka Achaar is ready to eat.

Notes

1. The best thing about this achaar is that it’s not too sour or spicy. It almost tastes like a vegetable. Of course feel free to make it more spicy if you like.
2. I like to add carrots, turnips and ginger to this pickle but feel free to skip whatever you don’t like.
3. Don’t boil vegetables too much, they should stay crunchy.
4. This can be stored in pantry.

Summary

Recipe Name

Gobhi Ka Achaar

Author Name

Ruchi Garg

Published On

2011-01-28

Total Time

30M

Average Rating

5 Based on 2 Review(s)