How to make Gajar Mooli Gobhi Ka Instant Achar -
Batons of carrots and radish along with florets of cauliflower pickled in vinaigrette and topped with spicy masalas and an aromatic tempering.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Carrots (गाजर), Radishes (मूलियाँ)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Gajar Mooli Gobhi Ka Instant Achar checkout Gajar Gobhi Shalgam ka Achar, Gajar Ka Murabba, Hot Sweet Vegetable Pickle, Pickled Vegetables . You can also find more Pickles, Jams and Chutneys recipes like Yellow Chilli Dip Angoor aur Khajur ki Chutney Hummus Adrak ki Launji
Gajar Mooli Gobhi Ka Instant Achar Recipe Card
Achars are an indispensible part of Indian cuisine. They are the accompaniments that glam up even the simplest of meals. While the hot summers in India are usually the pickling season, this vegetable pickle is best made in winters when veggies are at their best. Carrots, radish and cauliflower pickled in spiced vinaigrette for 24 hours and topped with a pungent mustard oil and spice tempering. The sad part is that you can’t store this pickle for more than 10 days, but the good part is they are so delicious they never last that long!
Prep Time : 1-2days
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Gajar Mooli Gobhi Ka Instant Achar Recipe
Carrots cut into batons 10
Radishes cut into batons 10
Cauliflower small florets 1 medium
Vinegar 1 litre
Sugar 3 1/2 tablespoons
Black peppercorns 12-15
Bay leaves 2
Salt 2 tablespoons
Fenugreek seeds (methi dana) 1 tablespoon
Cumin seeds 2 tablespoons
Split mustard seeds (rai ki dal) 3 tablespoons
Mustard oil 3 tablespoons
Asafoetida 1 teaspoon
Turmeric powder 3 tablespoons
Red chilli powder 3 tablespoons
Lemon juice 4 tablespoons
Method
Step 1
Pour vinegar into a deep pan and heat. Add sugar, black peppercorns, bay leaves, salt and when the mixture is hot add carrots, radishes and cauliflower.
Step 2
Stir and take off the heat. Keep covered for about twenty four hours. Dry roast fenugreek seeds, cumin seeds, split mustard till it gives out a nice aroma. Crush the spices coarsely in a mortar with a pestle.
Step 3
Take the vegetables out of the pickling solution and keep in a bowl. Heat mustard oil to smoking point and cool. Add asafoetida to the oil and mix. Add the crushed spices to the vegetables and mix. Add turmeric powder, red chilli powder, salt and mix. Add lemon juice and mix. Add the oil and mix once more.
Step 4
Keep covered for about four to six hours and then serve.
Step 5
If you want to keep it for some time keep it in a refrigerator but for not more than ten days.
Nutrition Info
Calories : 1800 Kcal
Carbohydrates : 243.7 gm
Protein : 45.5 gm
Fat : 71.1 gm
Other : Fiber- 79.4gm
Best Cooked In
Wonderchef Piccolo Fry Pan 14cm Blue
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
