Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, gajar-gobhi-turnip pickle. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Gajar-Gobhi-Turnip Pickle is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Gajar-Gobhi-Turnip Pickle is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have gajar-gobhi-turnip pickle using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Gajar-Gobhi-Turnip Pickle:

1. Make ready 500 gms cauliflower
2. Prepare 500 gms turnip (shalgam)
3. Take 500 gms carrots
4. Prepare 1 cup white vinegar
5. Make ready 400 gms powdered jaggery (gur)
6. Make ready 1/4 cup roughly chopped ginger
7. Get 3 tbsp chopped garlic
8. Make ready 1 cup roughly chopped onions
9. Get 1 cup mustard oil
10. Get 6 tsp red chilli powder
11. Make ready 4 tsp garam masala (I used homemade garam masala)
12. Make ready 2 tsp split mustard seeds
13. Make ready 8 tsp rock salt or regular salt

Steps to make Gajar-Gobhi-Turnip Pickle:

1. Chop the cauliflower and keep in warm water for 15-20 minutes to remove any insects in the cauliflower. Drain and set aside. - Prepare the carrots and turnip by peeling and chopping to 1.5 to 2 inches sticks.
2. In a large pan, boil some water for blanching the vegetables. - Once the water comes to a rolling boil, add the cauliflower florets, carrots and turnips and blanch for 2-3 minutes. Drain the water out.
3. Dry the vegetables out on a cloth evenly. You can dry them in the sun for a day or in the shade for a day or two. Make sure there is no moisture left and the vegetables are completely dry.
4. When dry, prepare the masala. Puree the onions, ginger and garlic in a blender, without adding any water.
5. Mix the jaggery with vinegar in a saucepan on low flame. You can adjust the quantity of jaggery used as per your tastes. Stir till the jaggery dissolves and the cook till mixture reaches 1 string consistency. Switch flame off and keep aside.
6. In another large pan, heat the mustard oil till it's smoking point. Add the ground paste and cook it, stirring continuously. Saute till the onions become light brown, about 15-18 minutes on low flame. Add the salt, garam masala. red chilli powder and split mustard seeds. Stir well.
7. Add the chopped veggies and stir till combined and remove from flame. Add the jaggery and vinegar solution and stir well. Allow the pickle to cool down, without covering it with any lid.
8. In clean, sterilized and absolutely dry jars, add the cool pickle making sure the oil covers the top of the veggies in the jar. Cover tightly and let sit at room temperature or in the sun for 2-3 days. Enjoy.

So that is going to wrap this up with this exceptional food gajar-gobhi-turnip pickle recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!