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. It can be eaten with roti, naan or parathas or without anything.
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
Notes
Use within a month.
Nutrition
Calories: 15kcalCarbohydrates: 3gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.4mgSodium: 368mgPotassium: 105mgFiber: 1gSugar: 1gVitamin A: 1437IUVitamin C: 7mgCalcium: 21mgIron: 0.3mg
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