Gajar Gobhi Shalgam Ka Achar Carrots, cauliflower, turnips stewed in brine. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 25 Mar 2016 in Recipes Course New Update Main Ingredients Carrots, Caulfilower Cuisine Punjabi Course Pickles, Jams and Chutneys Prep Time 3-Above Cook time 16-20 minutes Serve Taste Sweet Level of Cooking Moderate Others Veg Advertisment Ingredients list for Gajar Gobhi Shalgam Ka Achar 500 grams Carrots 1 1/2 inch pieces 500 grams Caulfilower medium size florets 500 grams Turnips (shalgam) 1 1/2 inch pieces 5 tablespoons Ginger paste 1 tablespoon Garlic paste 1 1/2 tablespoons Red chilli powder (deghi mirch) 1 1/2 tablespoons Mustard seeds coarsely powdered 8-10 Black peppercorns coasely powdered 1/2 tablespoon Garam masala powder 1 tablespoon Salt 1 1/2 tablespoon Vinegar 3/4 cup Jaggery (gur) grated Method Advertisment Heat mustard oil in a kadai. Add ginger paste and garlic paste and sauté till golden. Add red chilli powder, powdered mustard seeds, coarsely powdered black peppercorns, garam masala powder and salt. Mix and sauté for half a minute. Add shalgam, gajar and gobhi. Stir and cook for one minute. Add vinegar and jaggery. Stir and cook for two minutes more. Remove from heat and allow it to cool completely. Transfer into sterilized bottles. The achaar will be ready to eat after seven to eight days. Nutrition Info Calories 1104 Carbohydrates 25.5 Protein 220.3 Fat 12.8 Other Fiber 45.7gm #Carrots #Jaggery (gur) #Turnips (shalgam) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article