I remember those frosty winter mornings when it was oh-so-hard to step out of the razai. Dad, after 5 minutes of trying to wake us up, would open all the doors & windows so that the fuzzy sun would peek in. We would then step into the balcony or terrace to sit in the blurred warmth & dad would serve piping hot paranthas with a half a cup of elaichi tea 😊 Oh what bliss!
In winters, breakfast and lunch usually consisted of ghee-laden paranthas, seasonal vegetables like gobhi, matar, methi, shalgam etc, and every meal was served with this tangy, crunchy homemade pickle. A concoction of carrots, cauliflower, chillies, turnips & spices like rai and saunf.
This is an instant kind of pickle (or so i like to believe) 😉 It needs to be kept in glass/ceramic jars, in sunlight for a few days, so the spices work their magic and bring a delicious tanginess to the mix. Post that it can be stored for up to 3-4 weeks in the refrigerator. So whip up a batch of this quick pickle the next time you get some good, red carrots & add a delicious dimension to your everyday meals!
Gajar ka Achaar (Carrot Pickle)Course: CondimentsCuisine: IndianDifficulty: Easy
A quick, tangy pickle made with fresh carrots, green chillies & mustard.
Carrots (preferably red): 1/2 kg
Green chillies: 200 gms
Fresh turmeric: 100 gms
Rai (mustard seeds): 50 gms
Red chilli powder: 25 gms
Saunf (fennel seeds): 30 gms; coarsely ground
Turmeric powder: 10 gms
Black salt: 10 gms
Vinegar: 1/4th cup
Sugar: A pinch
Heeng (asafoetida): A pinch
Oil: 1 cup
Salt to taste
- Wash and clean the carrots, chilies & fresh turmeric.
- Slice the veggies lengthwise. Then sun dry them for an hour so that there’s no moisture left.
- Now heat oil in a pan and all the dry spices to it. Turn the flame to medium heat and stir for a minute.
- Add the vegetables to this mix and stir for 3–4 minutes. Switch off the gas and add the vinegar at the end. Mix everything well and check for seasoning.
- Put a lid on the pan and let everything sit in it for about 10 minutes, so that the vegetables take in the oil mix.
- The pickle is now ready to be transferred to a clean glass/ceramic jar. Keep it in the sun for a few days. The longer it stays in the sun, the tangier it becomes.
- You can add other vegetables like cauliflower, turnips etc to this pickle.
- Keep the cuts of the vegetables to an approximately equal size so they cure evenly.
- Make this pickle in small batches so that the crunch remains till you get to the bottom of the jar.