Gajar Gobhi Aur Aam ka Achaar


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This spicy vegetable pickle is a well-known specialty in north indian homes where it is often eaten as a side vegetable. I actually tasted it the first time at a restaurant in delhi where i ended up eating larger servings of this pickle than anything else. You can eat this pickle as soon as it is made. If you wish to consume this pickle within 2 or 3 days, add only 2 tablespoons of mustard oil, but refrigerate the pickle. If it is to be stored for a longer period, you need to add the specified quantity of oil.

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Preparation Time: 
Makes 2 cups
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1 cup cauliflower , cut into small florets
1/2 cup carrot , cut into small cubes
1/4 cup raw mangoes , cut into small pieces
2 tbsp fresh ginger (adrak) , peeled and cut into small pieces
2 tsp finely chopped fresh turmeric (amba halad) (optional)
2 tsp turmeric (haldi) powder
1 tbsp chilli powder
1 cup mustard (rai / sarson) oil
3 tsp salt

To Be Mixed Into A Marinade
2 tbsp split fenugreek seeds (methi na kuria)
2 tbsp mustard (rai / sarson) oil

  1. Combine the cauliflower, carrots, raw mango, ginger, fresh turmeric, turmeric powder and salt and mix well. Keep aside for 2 to 3 hours. Drain out and discard the excess juices.
  2. Combine the cauliflower-carrot mixture, the marinade, chilli powder and mustard oil and toss well.
  3. Bottle in a sterilised glass jar and store upto 3 to 4 months in cool dry place or upto 6 months (refrigerated).
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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 on 18 Mar 13 01:34 PM

Another great pickle recipe by Tarla Dalal. I used a lot more cauliflower and carrot in this recipe. The flavor of mustard oil with spices is special.