Gajar ka Achaar (Carrot Pickle)

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
Servings

4

cups
Prep time

20

minutes
Cooking time

20

minutes

A quick, tangy pickle made with fresh carrots, green chillies & mustard.

Ingredients

  • 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

Directions

  • 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.

Notes

  • 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.

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