Recipe for carrot pickle | gajar ka achar | instant carrot pickle. Essentially, gajar ka achar is a delicious condiment that can be served with any meal. Pickles are traditionally made from vegetables or fruits that have been marinated in salt water and Indian spices. Gajar ka achar, on the other hand, is a quick version of Indian pickle made with thinly sliced carrots.
While carrot avakaya can be served right away for your supper in the instant form. However, it tastes fantastic after being stored for a couple of days. This guarantees that the thinly sliced carrots properly absorb all the spicy and salty flavours. Additionally, other vegetables can be be prepared using the same method. You can use practically any vegetable, and you can also make mixed vegetable pickles.
We Indians enjoy adding pickles to our routine dishes, which improves the flavour of our food. A simple recipe that is full of salty, sour, and sweet flavours is carrot pickle. The carrot pickle, which has a lovely orange colour, is a wonderful accompaniment to both stuffed and plain parathas.
Ingredients of Carrot Pickle
300 gm sliced carrot
1/2 teaspoon black mustard seeds
salt as required
1/2 teaspoon turmeric
1 pinch asafoetida
3 tablespoon mustard oil
1/2 teaspoon red chilli powder
1 teaspoon dry mango powder
1 teaspoon fennel seeds
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Steps to make Carrot Pickle
Step 1 Prepare the carrots
In a large bowl, add the carrots and wash them under running water properly. Drain the water and dry them completely using a kitchen towel. Now cut the carrots into long thick slices, about the size of the little finger.
Step 2 Mix the spices
Add the black mustard seeds to the carrot bowl and mix well. Add red chilli powder, salt, dry mango powder, turmeric, fennel seeds and asafoetida to it. Pour mustard oil into this bowl. Mix all the ingredients well. Add more oil only if you think it looks dry.
Step 3 Your pickle is ready
Transfer this mixture to an airtight container. Store it under the sunlight for 3-4 days atleast and keep checking it.