More About the Pickle
The classic winter pickle that’ll make your simple bowl of Dal-Chawal exciting, and is the perfect companion for Paratha Dahi breakfast.
Ingredients used in Gobhi Shalgam Achar
include Gobi, Shalgam, Green Chilli, Gajar, Adrak, Mustard Oil, Turmeric, Mustard, Carom Seeds, Cumin, Red Chilli Powder, Fenugreek, Fennel Seeds, Nigella Seeds, Asafoetida, Coriander Powder, Aamchor, Lemon Juice, Black Salt, and Salt.
RECIPE: How we make the Gobhi Gajar Achar
Our Panchranga Pickle recipe uses 5 mixed vegetables: Gobhi (Cauliflower), Hari Mirch, Adrak, Gajar, Shalgam (Turnip), dipped in lemon juice.
- To start the pickling process, all vegetables are first washed and cut into pieces
- We then add Haldi, Namak and Lemon juice to the cut vegetable pieces and leave the mixture alone for 8-10 hours.
- The vegetables are then separated from the juice and masale are added, and mixed with the vegetables.
- After the spices are mixed, the mixture is left out in the sun for 5-6 days.
- Upon drying, the vegetables are immersed in mustard oil before being stored in glass jars / Martabaans.
