Cauliflower and Carrot pickle

An absolute favourite in my home ! This is a different sort of pickle and loved by anyone who has ever tried it. Gobhi-gajar pickle is very popular in the north of India especially in the winter season. Usually one can add turnip to this pickle as well, but in Bangkok it is an arduous task to search for them. 

Ingredients :

  1. Cauliflower 1 kg – florets
  2. Carrots 1 kg – peeled and sliced length wise
  3. Ginger 100 gms – Grated or make Paste
  4. Garlic 100 gms – Grated or make Paste
  5. Jaggery 1/2 cup
  6. White Vinegar  1 cup
  7. Mustard oil 1 cup
  8. Red chilli powder 3 table spoons – give or take according to your spice tolerance
  9. Asafoetida – 2 pinch
  10. Mustard seeds – 3 table spoons , pounded with mortar and pestle
  11. Fenugreek seeds – also pounded along with mustard seeds (You can dry grind if looking for a shortcut)
  12. Salt to taste ( I used about  4 table spoons )

Method :

  1. Get the florets from cauliflower in medium size , slices of carrots in medium thickness too.
  2. Wash these veggies.  Dunk the carrots in boiling water for  about a minute, then add the cauliflower florets for another minute. Drain water completely and let it dry out on a kitchen towel for  a couple of hours at least, until it becomes completely dry.
  3. Take a large pan and add the mustard oil to it. Keep on medium flame. Add the asafoetida first, then  ginger and garlic. Sauté  this for a 2 – 3 mins until its light brown in colour.
  4. While this is happening take the vinegar and jaggery together in a small pan and keep on medium flame until jaggery is melted completely.
  5. While that is melting, back to the large pan.  Add the pounded mustard seeds and fenugreek seeds. Mix that well too, add the chilli powder and the salt.
  6. Tip in the veggies to the large pan, and the vinegar – jaggery mixture. Add the salt and give it a good mix. Turn the flame off at this point. Continue to mix well. Once done leave it till it comes to room temperature.
  7. Store in air tight glass containers. Preferably allow the flavours to blend and the veggies to absorb the flavours, under strong sunlight for 2-3 days.
  8. The pickle is ready and doesn’t need refrigeration. Though it will get polished off very quickly. 

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