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Gajar Gobhi Shalgam Achar: Indian-Style Mixed Veg Pickle Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Indian-style sour pickle with carrots, cauliflower, turnips and green chilli

Indian-style sour pickle with carrots, cauliflower, turnips and green chilli

Pickles are a very important accompaniment to Indian meals. In the winter season, a pickle featuring gajar (carrots), gobhi (cauliflower) and shalgam (turnips) is a very popular choice. This pickle can be sweet or sour.

The pickle we are preparing today is a sour type of mixed vegetable pickle. The best thing about this recipe is that you can use any vegetables of your choice. We will be adding green chillies to this pickle.

Do try this recipe and share your experience.

Cook Time

Prep timeCook timeReady inYields

30 min

1 min

31 min

750 grams of pickle

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Whole spices for dry roasting:

  • 2 tablespoons rai (mustard seeds)
  • 2 tablespoons saunf (fennel seeds)
  • 1 teaspoon sabut dhania (coriander seeds)
  • 1 teaspoon jeera (cumin seeds)
  • 1/4 teaspoon methi dana (fenugreek seeds)

Vegetables, washed, peeled and chopped:

  • 200 to 250 grams gajar (carrots)
  • 200 to 250 grams gobhi (cauliflower)
  • 200 to 250 grams shalgam (turnips)
  • 100 grams slightly thick green chillies, halved and sliced

Ground spices:

  • 3 tablespoons namak (salt)
  • 1 teaspoon haldi (turmeric powder)
  • 1 teaspoon amchur (dry mango powder)
  • 2 tablespoons deghi red chilli powder
  • 2 tablespoons kashmiri red chilli powder
  • 6 lemons, juiced
  • 4 tablespoons smoked mustard oil

For the tadka (tempering):

  • 4 tablespoons smoked mustard oil
  • 2 tablespoons finely ground garlic cloves
  • 10 to 20 curry leaves
  • 1 teaspoon deghi red chilli powder


  1. Dry-roast all of the dry whole spices on low heat until aromatic, for about 60 to 90 seconds. Remove from heat, let cool down then coarsely grind and set aside.
  2. In a large mixing bowl add the chopped vegetables, ground spices, lemon juice and smoked mustard oil. Mix until everything is well combined. Note: To smoke the mustard oil, heat it on low heat until it smokes completely. Then let it cool down completely before using it to make the pickle.
  3. Add the coarsely ground whole spices. Mix well.
  4. Prepare the tempering: In a pan, heat the oil slightly then put in the ground garlic cloves and curry leaves. Reduce heat to low and fry until the garlic turns slightly brown. Remove from heat, add the deghi red chilli powder and mix well.
  5. Pour the tempering on the pickle mixture in the mixing bowl. Mix very well.
  6. Transfer the pickle to a clean, dry glass jar or bottle and cap it tight.
  7. The pickle is ready to eat right away, but if you wish to store it for a few months then keep the pickle bottle in sunlight for 3 to 4 days. Shake the bottle nicely every morning and evening so that all the ingredients mix well each time. After 4 days, the pickle will keep well for 3 to 4 months. Enjoy.

Gajar Gobhi Shalgam Achar: Indian-Style Mixed Veg Pickle Recipe

© 2021 Rajan Singh Jolly

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