You walk into any village home in Punjab in early December and you’ll see garlands of cauliflower and turnip drying in the sun. Gajar Gobhi Shalgam Achaar is that essential condiment on the Punjabi table at all meals throughout the winter. Aloo paranthas for breakfast – bring on the achaar! Makki ki roti and sarson ka saag for lunch – where’s the achaar? Dal chawal for dinner – mix in some achaar. It’s everywhere – in different versions. Though perhaps this sweet and spicy version made with jaggery is the most popular.
Ammiji, of course, has 3 different recipes for 3 different types of Gajar Gobhi Shalgam pickle. This season, we took our favorite one of the lot and with her guidance, brought it out for your dining pleasure. It’s khatta meetha and pure deliciousness!
This pickle will go well with anything and everything – we like to eat it plain with ajwain paranthas too!
Ammiji’s Gajar Gobhi Shalgam Achaar is no run of the mill vegetable pickle. It’s subtly spiced with premium spices which gives it an unmistakable fragrance and a complex, rich taste.
Ingredients: Cauliflower, Carrot, Turnip, Garlic, Ginger, Salt, Red Chilli, Jaggery, Mustard seeds, Cumin, Cinnamon, Clove, Black Cardamom, Star Anise, Mace, Mustard Oil.
Best before 6 months. Refrigerate after opening for longer shelf life.