Description
Gajar ka achaar or carrot pickle or is a popular and savory condiment that combines the natural sweetness of fresh carrots with a blend of spices, and mustard oil in Indian cuisine . This homemade achaar adds a delightful crunch and zest to a variety of meals, like as an accompaniment to rice, Indian bread, or as a side dish with a variety of savory dishes.
Scale
Ingredients
- 500g fresh carrots, peeled and cut into thin strips
- 50g green garlic leaves, chopped and coarsely ground
- 1-inch piece of raw turmeric (kachhi haldi), peeled and sliced
- 1-inch piece of fresh ginger, peeled and chopped
- 3–4 green chilies, slit lengthwise(adjust to your spice preference)
- 2 tablespoons mustard seeds
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder (adjust according to spice preference)
- 1 tablespoon salt (adjust to taste)
- ⅓ cup mustard oil
- ⅓ cup water or as needed
Instructions
Prepare the Carrots:
- Wash and peel the carrots. Cut them into thin strips.
- Sprinkle a pinch of salt. Cover and rest it for at least 1 hour.
- Prepare the other ingredients
- Place the washed and separated green garlic leaves on a cutting board. Use a sharp knife to chop them coarsely into smaller pieces and then grind.
- Peel and slice raw turmeric into thin slices, chop ginger into pieces and slice the green chilies.
- Add mustard seeds in a grinder jar and make a coarse powder.
Mix the Spices:
- After an hour, in a mixing bowl, combine the sliced carrots along with grind green garlic leaves, raw turmeric, ginger, green chillies.
- Then add grounded mustard powder, salt to taste, red chilli powder, turmeric powder and mustard oil.
- Mix everything well together. Ensure the carrots are well-coated with the spice mixture. Add water as needed.
Storage:
- Transfer the mixture into a clean, dry martbaan or in an airtight glass jar.
Maturation:
- Keep the pickle to mature in the sunlight for at least 3-4 days before consuming. This allows the flavors to meld and intensify.
- During the maturation period, give the pickle a gentle stir every day. This helps distribute the flavors evenly.
- Once ready, serve this carrot pickle as a side dish with makki di roti and saag.
Notes
- Choose fresh and firm carrots for the best texture and flavor in your pickle. Avoid carrots that are limp or have a rubbery texture.
- Adjust the spice levels according to your taste preference.
- Add a tablespoon of fennel seeds and nigella seeds for a more traditional flavor.
- Sprinkling salt balances the sweetness of the carrots. Leave the carrots sprinkled with salt for at least 1 hour.
- Use clean and dry utensils while preparing and handling the pickle. Any moisture can reduce the shelf life.
- Feel free to experiment with additional spices to customize the pickle to your taste.
- Category: Side dish, Pickle
- Cuisine: Indian
Keywords: Healthy Pickle Recipes, Homemade Carrot Pickle, Winters Special Gajar Ka Achaar, Spicy Carrot Pickle with ginger and turmeric