Ingredients
- Vegetables-(Cauliflower florets, Carrots, Turnips, Ginger, Lemon, and Green chilli)
- Mustard Seeds (Rai)
- Spices (Salt, Turmeric powder, Red chilli powder, Asafoetida, fennel seeds, Nigella seeds (kalonji/onion seeds).
- Pickle Masala
- Pure Mustard Oil
- White Vinegar
How to Make
- Clean, wash, pat dry, and cut the vegetables.
- Boil water in a deep saucepan; add turmeric and salt to the boiling water. First, add the cauliflower florets to the boiling water and blanch for 2 minutes or till tender (al-dente). Transfer to a colander.
- Similarly, blanch the carrots and turnip for 2 minutes each, drain, and transfer to the same colander as the cauliflower. Make sure not to over cook the vegetables while blanching.
- Spread all the blanched vegetables on a large/clean/dry baking sheet or tray lined with a cheesecloth/ muslin cloth. Sundry or air dry the vegetables. I put them under the fan at high speed for 2 hours. Gently turn the vegetables after 1 hour for even drying.
- Gently pound the mustard seeds in a stone mortar and pestle. Or pulse mustard seeds once in a spice grinder to make a coarse powder. Transfer to a bowl and keep aside.
- Heat mustard oil in a pan over a high flame. Once the oil starts fuming, turn off the heat. Add asafoetida, fennel seeds, and nigella seeds. Once the seeds start spluttering, keep the oil aside to cool down completely.
- After dehydrating the vegetables transfer them to a wide mixing bowl. Add ginger juliennes, sliced green chilli, sliced lemon (discard seeds and white pith), crushed mustard seeds, salt, and pickle masala, and mix nicely
- Pour tempered mustard oil, white vinegar, and mix the pickle using a spoon or cooking gloves to mix the pickle. Taste the pickle for seasoning; if required add more spices/seasoning according to taste, and mix one more time nicely.
- Take a clean, dry, sterilized jar and transfer gobhi gajar ka achar into the jar. Seal the jar with a tight-fitting lid.
- Allow the pickle jar to sit at room temperature or under direct sun for 2 days. Shake the jar once or twice a day.
- Gobhi Gajar Achar is ready to be served. This pickle stays good at room temperature for 10 – 15 days.