Homemade Carrot and Cauliflower Pickle | Gajar-Gobi ka Achar | Homemade Gajar-Gobi Ka Achaar | How to Make Carrot and Cauliflower Pickle | Carrot and Cauliflower Pickle Recipe | Carrot and Cauliflower Pickle Recipe Easy | Best Carrot and Cauliflower Pickle |

 

Homemade Carrot and Cauliflower Pickle | Gajar-Gobi ka Achar | Homemade Gajar-Gobi Ka Achaar | How to Make Carrot and Cauliflower Pickle | Carrot and Cauliflower Pickle Recipe | Carrot and Cauliflower Pickle Recipe Easy | Best Carrot and Cauliflower Pickle |  Here is a classic recipe for Carrot and Cauliflower Pickle (Gajar-Gobhi ka Achar), which is extremely popular in North India, especially during the winter season:

Ingredients:

500g Carrots, peeled and cut into 2-inch pieces

500g Cauliflower, cut into small florets

100g Green chilies, slit lengthwise or cut in half (Optional)

1/2 cup Mustard oil

2 tablespoons Salt (or to taste)

1 tablespoon Turmeric powder

1 tablespoon Red chili powder

2 tablespoons Yellow mustard seeds, coarsely ground

2 tablespoons Fennel seeds (Saunf), coarsely ground

1 tablespoon Fenugreek seeds (Methi dana), coarsely ground

1 tablespoon Nigella seeds (Kalonji)

1 cup Vinegar (White or Apple Cider)

Homemade Gobi Gajar Ka Achaar Recipe

Instructions:

Prepare the Vegetables:

Thoroughly wash and dry the carrots and cauliflower (there should be absolutely no moisture left on them).

Cut the carrots into pieces and the cauliflower into small florets.

Optionally, blanch the cauliflower in boiling water for 2 minutes; then drain the water and allow it to dry completely.

Dry the Vegetables:

Spread the cut vegetables on a clean cloth and let them air-dry for a few hours, or place them under a fan for 1–2 hours. This step is crucial for ensuring the pickle stays preserved for a long time.

Mix the Spices:

In a large bowl, combine the salt, turmeric, red chili powder, ground mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds.

Combine Vegetables and Spices:

Add the dried carrots, cauliflower, and green chilies to the bowl. Mix thoroughly to ensure the spices coat the vegetables evenly. 

Add Oil and Vinegar:

Heat the mustard oil until it begins to smoke, then allow it to cool down slightly.

Pour the warm (but not scalding hot) oil and the vinegar over the spiced vegetables. Mix thoroughly.

Allow the Pickle to Mature:

Transfer the mixture into a clean, dry, and airtight glass jar.

Place the jar in a sunny spot for 3–4 days, shaking it once daily to ensure the spices coat the vegetables evenly. The pickle will be ready to eat in approximately 4–5 days and will remain fresh for a month or longer if stored in the refrigerator.

Tips:

To prevent the pickle from spoiling, ensure that all utensils, jars, and vegetables are completely dry.

You may adjust the quantities of salt, chili, and vinegar according to your personal preference.

Mustard oil imparts the authentic flavor to this pickle; however, you may use any other cooking oil if you prefer.

Enjoy your homemade 'Carrot and Cauliflower Pickle' with piping hot parathas or as an accompaniment to your meals!