Gajar Gobhi Aur Aam ka Achaar
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 86 cookbooks
This recipe has been viewed 22428 times
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.
- 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.
- Combine the cauliflower-carrot mixture, the marinade, chilli powder and mustard oil and toss well.
- Bottle in a sterilised glass jar and store upto 3 to 4 months in cool dry place or upto 6 months (refrigerated).
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.