Gajar ka achar /Carrot pickel

Pickles have always been a part and parcel of our lives. The simultaneous amalgamation of sweet, spice and sour flavours on one's palate is every Indian foodie's delight. Pickles are made with oil, salt and sugar content along with other hot spices.The most common South Asian-style pickles are made from mango and
lime . Others include cauliflower, carrot,
radish , tomato , onion , pumpkin, palm heart , lotus stem, rose petals, ginger ,
amla , garlic, green or red chili peppers , kohlrabi , cordia, kerda , purple yam , karonda , bitter gourd, jackfruit ,
mushroom , eggplant , cucumber , turnip and lapsi . In some regions cabbage is pickled with chilies and other spices, similar in style and taste to kimchi .
A wide variety of spices may be used during the pickling process, such as
asafoetida , red chili powder, turmeric , and fenugreek .
Homemade pickles are prepared in the summer and are matured by exposing to sunlight for up to two weeks.  The pickle is kept covered with muslin while it is maturing.

Here we are making Gajar ka achar/carrot pickle at home.It is instant.Its my mother in law favorite achar...
Gajar Ka Achar or Carrot Pickle is a hot and spicy indian pickle. This can be served on the side of any indian meal consisting of roti/paratha or rice.This pickle is really easy to make and can be stored for 3-4 weeks in the refrigerator.


Ingredients :-

6-7 Carrots
1/ Teaspoon Red Chilli Powder
1 Teaspoon Salt
1 Teaspoon Amchur/Dry Mango Powder
1/2 Teaspoon Haldi/Turmeric Powder
1 Teaspoon Saunf/Fennel Seeds
1 Teaspoon Rai/Mustard Seeds
1 Pinch Heeng/Asafoetida
3 Tablespoon Sarson Ka Tel/Oil

 How to make Gajar Ka Achar Recipe:-

1.Wash & peel the carrots and dry them completely. 
2.You can use kitchen roll to wipe off any excess water. Cut the carrots into long thick slices, about the size of a finger.
3.Grind a teaspoon of rai/mustard seeds in a mortar & pestle.
4. Add it to the mixture.
5.Add 1/2 teaspoon red chilli powder, 1 teaspoon salt, 1/2 teaspoon amchur/mango powder, 1/3 teaspoon haldi/turmeric powder, 1 teaspoon saunf/fennel seeds and a pinch of heeng.
6.Then add 3 tablespoons of mustard oil. If you do not have mustard oil you can add any other cooking oil. 
7.Mix all the ingredients well. If the mixture seems dry then add more oil. Transfer the mixture to an airtight glass bottle.
8.Store it at room temperature for 3-4 days. 9.Mix it occasionally, around once a day. The carrots would have absorbed the spices by this time. 
10.Refrigerate it after 4 days.
11. Gajar Ka Achar is ready.

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