Gobhi Shalgam Achaar

Cauliflower and turnip pickle with mustard and spices. Classic Punjab winter pickle combination.

People also search this as gobi shalgam achaar.

Time 25 min · Serves 20 · 114 kcal · Central Punjab, Punjab

Ingredients

• mustard powder — 25 g
• Garlic — 30 g
• Jaggery — 120 g
• Turnip — 400 g
• garam masala powder — 6 g
• salt — 30 g
• Mustard Oil — 150 g
• Ginger — 30 g
• Turmeric Powder — 4 g
• Red Chilli Powder (Lal Mirch) — 15 g
• Vinegar (White) — 120 g
• Cauliflower — 400 g

Method

1. Wash gobhi and shalgam, cut into small pieces and spread on a cloth.
2. Dry in the sun for 6 hours.
3. Heat mustard oil till it smokes, then cool slightly.
4. Fry ginger-garlic paste in the oil for 1 minute.
5. Add vegetables, salt, turmeric, chilli, rai powder and garam masala. Mix and switch off.
6. Boil vinegar with jaggery till melted. Cool.
7. Pour over the vegetables and mix well.
8. Fill a dry jar. Keep in sun 4 days, shaking daily.

Common questions

How many calories in one plate of Gobhi Shalgam Achaar?

114 kcal per plate.

How much cooking time?

25 min.

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