Gajar ka achaar

Posted on May 21, 2009. Filed under: Achaar/chutneys/powders | Tags: , , , |

It is one of the easiest and most economical pickles to make. Use carrots, which are fresh, firm and without blemish. Wash them thoroughly and wipe them with a clean cloth before use. Traces of water will make the pickle rancid.
With a beautiful bright red colour, this pickle goes very well will rotis or parathas.
It is best eaten the day it is made. But it must be kept in the refrigerator to make it last for 4 days.

gajar ka achaar
Preparation Time : 10 mins.
Storage (refrigerated for) : 4 days
Cooking Time : 2 mins.

Makes 1 cup.

1 cup carrots, cut into thin strips
2 teaspoons split mustard seeds (rai na kuria)
1/4 teaspoon turmeric (haldi) powder
1 teaspoon chilli powder
1/2 teaspoon nigella seeds (kalonji)
1/4 teaspoon asafoetida (hing)
2 teaspoons crushed fenugreek seeds (methi na kuria)
1 1/2 tablespoons mustard oil
1 teaspoon salt
1. In a bowl, combine all the ingredients, except the mustard oil and mix well.
2. Heat the mustard oil in a pan and add it to the carrot mixture.
3. The pickle is ready to serve. Store refrigerated for upto 4 days..
Indian or red carrots are ideal to use for this pickle.

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