Gobhi Gajar aur Matar ka achar

Gobhi Gajar or Matar ka achar (Cauliflower carrot and peas pickle) is very popular winter special pickle of North India. This Punjabi style pickle is a delightful accompaniment to spice up your meal.

This pickle is prepared by preserving gobhi, gajar or matar in mustard oil and spices. There are many different variations of this pickle like ‘gobhi gajar ka achar’, ‘gobhi gajar aur shalgam ka achar’ and ‘gobhi gajar aur adrak ka achar’. There are lots of delicious and spicy varieties. Here I have made gobhi, gajar aur matar ka achar.
This can be served with paraths, puri, dal chawal or khichadi. So have a look on this recipe.

Ingredients:

500 gm. Gobhi (Cauliflower)
500 gm. Gajar (Carrot)
1 cup Matar (Peas)
1 cup tablespoon Mustard oil
1 teaspoon Red Chilli Powder
2 tablespoon Salt
1 teaspoon Haldi (Turmeric Powder)
2 teaspoon Saunf (Fennel Seeds)
2 teaspoon Sarson (Mustard Seeds)
½ cup White vinegar

Instructions:

Rinse and chop the cauliflower to medium florets. Wash and peel the carrots. Chop them into 1 and ½ inch long pieces. Wash the peas well.

Boil the water in a deep pan. Add cauliflower, carrots and peas. Stir and blanch for 2 to 3 minutes till just soft. Drain the blanched veggies very well.

Spread all the vegetables on a kitchen linen. Dry them for 3-4 hours in direct sunlight or leave for overnight. There should be no moisture on them otherwise it will spoil.
Grind mustard seeds and fennel seeds in a blender to make a coarse powder.
Take all vegetables in a bowl. Add mustard seeds, saunf powder, salt, turmeric powder and red chilli powder and vinegar.

Then add mustard oil. Mix well.
Fill the pickle in clean glass jars.
Cover the jar and keep in sunlight for 3-4 days. Mix it occasionally, around once a day.
The pickle is now ready to use. Serve with any type of stuffed paratha.

Tips:

Vinegar works as a preservative and increases the shelf life of pickle so don’t skip it.
Store in a glass or ceramic jar. Avoid plastic containers.
Container should be moisture free and clean. You can keep under the sun for an hour.
You can add jaggery to give a sweet taste.
You can add methi seeds (Fenugreek seeds) and lemon juice.
Always use clean and moisture free spoon.
You can keep this in refrigerator.

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