Namaskar
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Now that the winter season is on, red carrots are available at the market in plenty.
We prepare salads, halwa, kanchi using carrots and today we will make Carrot Pickle/Gajar ka Achar.
Ingredients required :
Carrots - 1/2 kg (500 grams or 4 to 5)
Mustard oil - 1/2 cup
We can use any other cooking oil instead of mustard oil.
Ginger - 50 grams or 2 to 3 pieces as shown.
Green chillies - 6 to 7
Lemon - 1
Turmeric powder - 1 tsp
Red chilly powder - 1/2 tsp
Heeng (asafotida) - 2 to 3 pinch
Ajwain (carom seeds) - 1 tsp
Methi (fenugreek)seeds - 2 tsp
Rie - 2 tbsp We can use mustard seeds in place of Rie.
Salt - 2 1/2 tsp
Firstly we need to peel and cut carrots to make the pickle.
These carrots have been eashed and dried properly before hand and now we will peel and cut them.
Cut the edges from both sides then cut carrots into long-thin pieces.
Now let us cut green chillies length wise into 2 halves and cut ginger into thin strips.
We have cut carrots, green chillies and ginger so let us make the pickle.
Heat a pan to roast all of the whole spices.
Put ajwain and methi in hot pan and roast till they turn light brown.
Now that the spices are roasted take them out.
Pour oil in the pan and heat till you see smoke coming from oil.
Until oil gets heated let us grind the spices : roasted
ajwain and methi along with rie to make a coarse powder.
Ground spices are prepared
oil is heated and we can see smoke rising from it
Put heeng, carrots, ginger and green chillies in hot oil.
Fry these ingredients for 2 minutes, adding turmeric powder and salt.
Turn off the gas.
Add red chilly powder and ground spices, mix thoroughly.
All the ingredients have been mixed so allow pickle to cool.
In a span of 10-15 minutes pickle will cool a bit when we check it.
Covering the pan makes the carrots softer.
Stir pickle again to mix
now let’s add lemon juice to it.
Mix lemon juice properly with the carrot pickle.
Carrot Pickle has been prepared.
Carrot Pickle/Gajar ka Achar is ready
, it can be eaten right away
but you will get the pickle's actual taste after 3 days
as the spices will be completely absorbed in it.
Allow pickle to cool completely then fill in a container
keep this container in direct sunlight for 3 days
to increase the pickle's taste and shelf life.
Carrot Pickle can be stored and eaten for a month.
. If you want to preserve it for longer :
Pour oil in pickle enough to submerge it completely.
Stir pickle in 1-2 days as all of the spices and oil tend
to sink to the bottom leaving the upper portion dry.
Stirring the pickle in 2-3 days from the surface to bottom increases its taste and shelf life.
Try this recipe yourself and share your experiences with us.
We will meet again at nishamadhulika.com
