Tried Gobhi, Gajar, And Shalgam Ka Aachar? Recipe Inside
Image Credit: Annapurnaz

Growing up in a Punjabi household has instilled a fondness for food in me. I have grown up seeing my mother cook some delicious food. The list of scrumptious food cooked by her is long but the one that I can never get enough of is shalgam, gobhi, and gajar ka aachar. Aachar is already a much-loved condiment across India and this aachar type from Punjab is even more special. Made up of vegetables like cauliflower, turnip, and carrots, this aachar is a winter special and every Punjabi knows about it. Hain na?

This Indian pickle brings back a lot of my memories in just one bite. Though it is a winter special pickle, it lasts the whole year. Every year when winter approaches, my mother dedicatedly makes this aachar, and the taste of aachar made her is something you will not find anywhere. First, the vegetables are peeled, sliced, and dried in sunlight for many days. Then, a scrumptious masala is prepared and mixed with the dried vegetables. Believe me guys, a single bite of this pickle will elevate the taste of your meal to the next level. I know you have already started craving this aachar. Before you start looking for its recipe, we have sorted this for you. Follow the steps below and have the tastiest gajar, gobhi, and shalgam ka aachar just like my mom’s. 


  • 300 gm turnip or shalgam 
  • 300 gm cauliflower or gobhi
  • 300 gm carrots or gajar
  • 10 gm chili powder
  • 60 gm mustard seeds
  • 20 gm crushed garlic
  • 5 gm turmeric powder
  • ½ tsp hing
  • Salt as per taste
  • 300 gm mustard oil


  • Take a large and fill it with water up to half capacity.
  • When the water comes to a rolling boil, add the peeled and cut vegetables.
  • Let them cook for 3 to 4 minutes and drain the water.
  • Then, run the vegetables under cold water.
  • Spread all the vegetables on a cotton cloth and let them dry in sunlight for 1 to 2 days.
  • After the vegetables are dried, transfer them into a big parat.
  • Take a large bowl and add chili powder, turmeric powder, mustard seeds, hing, salt, and garlic.
  • Add heated mustard oil to the masala and mix them.
  • Now, add dried vegetables and mix them well. 
  • Taste and add salt if required.
  • Take a clean and sterilized jar.
  • Add the pickle to the jar and put the jar in sunlight for at least 2 days.
  • You can store the pickle in a cool and dry place for 3 to 4 months.