Carrot, turnip, Cauliflower and radish Pickle- Achar / pickles have a very different place in punjabi khana. Punjabi style gobhi and gazar, achar has its own special taste which brings water in our mouth. Pickle / Achaars are eaten with roti, naan or parathas or mathis.
Indian pickles are often fresh, relish and chutney which provides additional flavors to food. विभिन्न प्रकार के मीठे और खट्टे आचार भी उपलब्ध हैं।
There are different types of pickles available in Hindustani cuisine. These are Mango pickle (aam ka achar), Amla pickle, Carrot pickle, Garlic pickle, Green chili pickle, red chili pickle, Onion pickle, lime pickle, mixed vegetable like gobhi, gajar, shalgam pickles. इन मिली-जुली सब्जियों को साबुत मसालों के साथ सरसों के तेल में अचार बनाया जाता है, adding fenugreek seeds and nigella (कलौंजी). आमतौर पर अचार गर्मियों में तैयार किया जाता है, जिससे की उबलती गर्मी का अधिकतम लाभ उठाया जा सके .
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The spiced fruits or vegetables are left to mature in the sun for 3-4 days, in a muslin-covered jar to protect from dust, then covered in oil to preserve for an additional few days. Some Indian families have family recipes for pickles and chutney, passed down through generations. Over the years, the art of pickle making at home is slowly fading with mass produced variants readily available in the stores these days. This mixed vegetable pickle is a staple condiment made at every home in Northern India during the winter (November – February). Every family has its own mixed vegetable pickle recipe passed on from generation to generation.
Indian Cuisine have achar for non-veg people like mutton, Fish, pork, quail, partridge, shrimp and lobster. भारतीय व्यंजनों में मांसाहारी लोगों के लिए मटन, मछली, सूअर का मांस, बटेर, तीतर, झींगा और झींगा मछली जैसे आचार होते हैं।
Carrot, turnip, Cauliflower and radish Pickle
Ingredients
- 200 grams Cauliflower
- 200 grams Carrots
- 200 grams Turnip
- 200 grams Radish
- 4 tablespoon Rai Grounded
- 1 tablespoon chili powder or adjust according to taste
- 1 teaspoon turmeric powder
- 2 tablespoon Fennel Seeds grounded
- ½ cup Vinegar
- 500 ml. water
- 1 ½ tbsp. Salt or to taste
Instructions
- Peel carrots, turnips, radish, cut into 1 inch pieces.
- Cut cauliflower into florets.
- Put water in a woke or kadai enough to dip the vegetables. Put to flame and boil it.
- Put the vegetables in water and cover it for exactly 3 minutes. Now turn off the flame.
- Keep the vegetables covered for 5 minutes.
- Let the vegetables cool down.
- Take out all in a bowl.
- Add all spices salt, black mustard, fennel powder,red chili powder, turmeric powder.
- Add vinegar. Mix well. Put the pickle in a glass container.
- Keep it in sun for 3-4 days. Shalgam Gajar mooli gobhi ka pani wala achar is ready to eat
