Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, gajar-gobhi-turnip pickle. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Gajar-Gobhi-Turnip Pickle is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Gajar-Gobhi-Turnip Pickle is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have gajar-gobhi-turnip pickle using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Gajar-Gobhi-Turnip Pickle:
- Prepare 500 gms cauliflower
- Make ready 500 gms turnip (shalgam)
- Prepare 500 gms carrots
- Make ready 1 cup white vinegar
- Make ready 400 gms powdered jaggery (gur)
- Take 1/4 cup roughly chopped ginger
- Take 3 tbsp chopped garlic
- Get 1 cup roughly chopped onions
- Get 1 cup mustard oil
- Prepare 6 tsp red chilli powder
- Make ready 4 tsp garam masala (I used homemade garam masala)
- Get 2 tsp split mustard seeds
- Get 8 tsp rock salt or regular salt
Instructions to make Gajar-Gobhi-Turnip Pickle:
- Chop the cauliflower and keep in warm water for 15-20 minutes to remove any insects in the cauliflower. Drain and set aside. - Prepare the carrots and turnip by peeling and chopping to 1.5 to 2 inches sticks.
- In a large pan, boil some water for blanching the vegetables. - Once the water comes to a rolling boil, add the cauliflower florets, carrots and turnips and blanch for 2-3 minutes. Drain the water out.
- Dry the vegetables out on a cloth evenly. You can dry them in the sun for a day or in the shade for a day or two. Make sure there is no moisture left and the vegetables are completely dry.
- When dry, prepare the masala. Puree the onions, ginger and garlic in a blender, without adding any water.
- Mix the jaggery with vinegar in a saucepan on low flame. You can adjust the quantity of jaggery used as per your tastes. Stir till the jaggery dissolves and the cook till mixture reaches 1 string consistency. Switch flame off and keep aside.
- In another large pan, heat the mustard oil till it's smoking point. Add the ground paste and cook it, stirring continuously. Saute till the onions become light brown, about 15-18 minutes on low flame. Add the salt, garam masala. red chilli powder and split mustard seeds. Stir well.
- Add the chopped veggies and stir till combined and remove from flame. Add the jaggery and vinegar solution and stir well. Allow the pickle to cool down, without covering it with any lid.
- In clean, sterilized and absolutely dry jars, add the cool pickle making sure the oil covers the top of the veggies in the jar. Cover tightly and let sit at room temperature or in the sun for 2-3 days. Enjoy.
So that’s going to wrap it up with this special food gajar-gobhi-turnip pickle recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
