Winter Special Gobhi Shalgum Ka Achaar By Chef Gurpreet
Image Credit: Pic- Indian Food Made Easy via Youtube

Come winter and the market is loaded with veggies, and these colorful winter-special vegetables and make for some really spicy and delectable winter achars. Pairing these achar with some hot parathas either mooli, gobi or the humble aloo, these pickles are just so each household special. These tangy achars add to the

Chef Gurpreet Singh Gehdu from Rang Punjab which is all about serving some of scrumptious Punjabi food right from the home to the restaurant is all about literally like tasting Punjab on a plate adds "Our sweet and sour, delicious seasonal gobi shalgam achar recipe is country-style and made in almost all farm house holds". Now that winter is finally here, let’s try this amazing recipe of this winter achar and pair it as you like it

Gobhi shalgum ka achaar

Pic- https://delishably.com/ Rajan Singh

INGREDIENTS

  • 500 gram carrots, cut into 1 inch batons
  • 1 kg turnip (peeled, cut in half then sliced into ½-inch thick half disks)
  • 500 gram cauliflower, cut into 1½-inch florets

Masala

  • 1 piece cinnamon, 1-inch
  • 2 black cardamom pods (badi elaichi)
  • 1/2 teaspoon black peppercorns (sabut kali mirch)
  • 1/4 whole nutmeg (jaiphal),
  • 8 cloves (laung)
  • 1 teaspoon cumin seeds (jeera)
  • 1 blade mace (javitri), whole
  • 3 tablespoon mustard seeds,
  • 150 ml white vinegar
  • 200 gram jaggery (gur), broken
  • 350 ml mustard oil
  • 2 table spoon tamarind paste
  • 2 medium onions ground to a paste
  • 3 teaspoon garlic paste,
  • 3 tablespoon ginger paste,
  • 1 teaspoon turmeric powder (haldi)
  • 3 tablespoon salt, or to taste
  • 2 1/2 tablespoon red chilli powder,

COOKING METHOD

  • Blanch vegetables: Place a large saucepan over high heat. Pour in 1½ liters water and bring to a rolling boil. tip in carrots and blanch for 30 seconds. Use a slotted spoon or spider strainer to remove the carrots from the saucepan and set aside. In the same boiling water, blanch the turnips for 30 seconds, remove, and then blanch the cauliflower for 30 seconds. Spread the blanched vegetables on a large platter or large piece of cloth and leave out in the sun to dry for about 2 hours.
  • Make the Masala Powder: Toss the ingredients for the masala powder – cinnamon, black cardamom pods, black peppercorns, nutmeg (jaiphal), cloves (laung), cumin seeds, and mace (javitri) – into a small kadhai or pan over low heat. Stir continuously and dry roast till aromatic. The entire process should not take more than a couple of minutes. Allow the roasted spices to cool, then tip them into a spice grinder or small food processor and run till the spices are ground to a powder. Remove masala powder from the spice grinder and reserve.

  • Grind mustard seeds: Place black mustard seeds in the spice grinder and run till powdered. Remove and set aside.
  • Make jaggery vinegar syrup: Pour white vinegar into a small saucepan over medium heat. Tip in jaggery (gur) and stir till dissolved, about 2 minutes. Remove from heat.
  • Boil Tamarind Paste: Clean and place the same saucepan back on medium heat. Pour in tamarind paste and bring to a boil. Stir for a minute and remove from heat.
  • Make the Achar Masala: Place a kadhai or wok over high heat and pour in mustard oil. Heat the mustard oil till it just starts smoking, then reduce the heat to medium and carefully tip in the onion paste. Stir well and fry till golden, about 10 minutes. Add garlic paste and stir frequently till brown, about 11 to 12 minutes. Stir in ginger paste and continue to cook for 2 minutes. Turn the heat off.
  • Once off the heat, add tamarind paste, turmeric powder, reserved masala powder, mustard powder, and salt. Stir well before adding the jaggery vinegar syrup, stir again, then add the red chilli powder. Mix till combined well.
  • Add blanched vegetables: Gently tip the blanched and dried vegetables into the kadhai or wok with the prepared achar masala.  Mix well, ensuring that the masala coats the vegetables well. Transfer the gobi shalgam achar to a non-reactive bowl or pateela and place in the sun, covered, for 2 days. Remember to bring the bowl / pateela indoors in the evening once the sun goes down and then place in the sun once again the next morning.
  • After 2 days, transfer the gobi shalgam achar to a large pickle jar or martbaan, or into smaller pickle jars and martbaans, as per your preference. Use a clean spoon to serve the gobi shalgam achar.
  • Gobi Shalgam Achar can be stored in a cool, dark place for up to 1 year.

Cook’s Note: How to sterilise jars for pickle: Prepare jars by first washing them in hot soapy water. Then place a clean towel in a large saucepan or other large pot and place the washed glass jars on the towel. Pour in water to cover the jars, cover the saucepan with a lid, and simmer on medium heat for approximately 10 minutes. Remove and place the glass jars on a clean towel upside down to drain and dry. Use immediately once dry and cool.