Gobhi Shalgam Gajar Da Achaar

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Gobhi shalgam gajar da achaar is a north indian pickle recipe of preserving vegetables like cauliflower(gobi), shalgam(turnip) and gajar(carrot) in oil and salt.

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Gobhi Shalgam Gajar Da Achaar recipe - How to make Gobhi Shalgam Gajar Da Achaar

Preparation Time:    Cooking Time: 10 days  & nbsp Makes 2.5 servings
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  1. Cut clean gobi florets big enough, just separated from gobi,
  2. Boil water in a deep pan, add the cauliflower and blanch till the colour changes.
  3. Blanch the carrots and turnip till just soft, drain and keep aside.
  4. Spread all the vegetables by spreading on the cloth. Keep aside.
  5. Combine the ginger and garlic and blend in a mixer into a smooth paste.
  6. Heat the oil in a kadhai, add the paste and saute for 2 minutes.
  7. Add the remaining masalas and saute for 3 minutes.
  8. Add the red chilli and saute for 1 minute.
  9. Cool, add the vegetables and toss well. Keep aside.
  10. In another pan, heat the vinegar and add the jaggery and mix well till the jaggery dissolves.
  11. Sieve the mixture and add to the achaar and mix well.
  12. Cover and keep aside for a week.
  13. Serve as required.

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This recipe was contributed by rajni ahuja on 31 Aug 2011
1.Iam senior citizen,aged72 yrs, retired deputy librarian from IIT kharagpur , 42 years of experie...

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Gobhi Shalgam Gajar Da Achaar
 on 25 Jan 16 10:57 PM

I tried this recipe and the portions of spices is extremely wrong. The spices should be cut down in half of less (or vegetables used increased to twice the amount). The pickle has so much spice paste that I have removed it in a separate bottle to use it later and the pickle is still very spicy. NOTE - SALT CANNOT BE 150GMS- IT IS TOO MUCH EVEN FOR TWICE THE AMOUNT OF VEGES. I would say use about 80 gms for twice the amount of veges. Anyone making this pickle be very careful if using this recipe.