Food Blogs
Gajar Gobhi Aur Aam ka Achaar Recipe
This spicy vegetable pickle is a well-known specialty in north indian homes where it is often eaten as a side vegetable. I actually tasted it the first time at a restaurant in delhi where i ended up eating larger servings of this pickle than anything else. You can eat this pickle as soon as it is made. If you wish to consume this pickle within 2 or 3 days, add only 2 tablespoons of mustard oil, but refrigerate the pickle. If it is to be stored for a longer period, you need to add the specified quantity of oil.
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| Prep Time | 15 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- 1 cup cauliflower cut into small florets
- 1/2 cup carrot cut into small cubes
- 1/4 cup raw mangoes cut into small pieces
- 2 tbsp fresh ginger peeled and cut into small pieces, adrak
- 2 tsp finely chopped fresh turmeric amba halad, optional
- 2 tsp Turmeric powder haldi
- 1 tbsp chilli powder
- 1 cup mustard oil rai / sarson
- 3 tsp Salt
To Be Mixed Into A Marinade
- 2 tbsp split fenugreek seeds methi na kuria
- 2 tbsp mustard oil rai / sarson
Ingredients
To Be Mixed Into A Marinade
|
Rate this recipe!
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Instructions
- Combine the cauliflower, carrots, raw mango, ginger, fresh turmeric, turmeric powder and salt and mix well. Keep aside for 2 to 3 hours. Drain out and discard the excess juices.
- Combine the cauliflower-carrot mixture, the marinade, chilli powder and mustard oil and toss well.
- Bottle in a sterilised glass jar and store upto 3 to 4 months in cool dry place or upto 6 months (refrigerated).
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