Ingredients
1. Carrots 1 ½ inch pieces (500gms)
2. turnips or shalgam 1 ½ inch pieces (500gms)
3. cauliflower florets, medium size (500gms)
4. grated jaggery or gur (3/4c)
5. vinegar (1 1/2tbsp)
6. salt (1tbsp)
7. garam masala (1/2tbsp)
8. coarsely powdered black pepper (8-10)
9. coarsely powdered mustard seeds (1 1/2tbsp)
10. red chilli powder (1 1/2 tbsp)
11. ginger paste (5tbsp)
12. garlic paste (1tbsp)

Method of preparation:-
1. Take a kadai, heat the mustard seeds in it. Saute the garlic paste and ginger paste in the oil until it gets golden. Add the coarsely powdered mustard seeds, coarsely powdered black peppercorns, garam masala powder, chilli powder and salt.

2. Mix them well and saute them for ½ minute. Now add gobhi and shalgam. Mix them properly and cook for a minute. Add vinegar and jaggery, mix it well and again cook for 2 minutes more.

3. Take off the pan from the heat and keep the achar to cool completely. Now put the achar in the sterilized bottle. The achar will be ready in 7 or 8 days.