Must Try Recipe Homemade Gajar Ka Achaar Step By Step

Gajar ka achaar is a tangy and spicy carrot pickle made by mixing carrot sticks with mustard oil, various spices, and optionally lemon juice, then storing it to mature in a sunny spot. This pickle adds a delightful crunch and flavor to Indian meals.

Gajar ka achaar, or carrot pickle, is a flavorful Indian condiment made with fresh carrots, mustard oil, and a blend of spices including mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, turmeric, and red chili powder. The carrots are cut into sticks, dried, and mixed with the ground spices. The mixture is then tempered with hot mustard oil and optionally seasoned with lemon juice for added tanginess. The prepared mixture is stored in a clean glass jar and left in a sunny spot for a few days to mature. This pickle is perfect to accompany Indian meals, adding a spicy, tangy crunch.

Ingredients:

• 500g carrots (preferably thin, young carrots)
• 2 tbsp mustard oil
• 2 tbsp mustard seeds (rai)
• 1 tbsp fennel seeds (saunf)
• 1 tbsp nigella seeds (kalonji)
• 1 tbsp fenugreek seeds (methi dana)
• 1 tbsp turmeric powder (haldi)
• 1 tbsp red chili powder
• 1 tbsp salt (or to taste)
• 2-3 tbsp lemon juice (optional)

Instructions:

1. Preparation of Carrots:

• Wash the carrots thoroughly and peel them if necessary.
• Cut the carrots into thin sticks or juliennes. Ensure they are uniformly cut for even pickling.

2. Drying the Carrots:

• Spread the cut carrot pieces on a clean kitchen towel and let them air dry for a few hours. This helps remove any excess moisture, which is crucial for the pickle to last longer.

3. Preparing the Spices:

• Dry roast the mustard seeds, fennel seeds, nigella seeds, and fenugreek seeds in a pan over low heat for 1-2 minutes until they release their aroma.
• Let the roasted spices cool, then coarsely grind them using a mortar and pestle or a spice grinder.

4. Mixing the Spices:

• In a large bowl, combine the ground spices with turmeric powder, red chili powder, and salt.
• Add the dried carrot sticks to the spice mixture and toss well to ensure the carrots are evenly coated with the spices.

5. Tempering the Oil:

• Heat the mustard oil in a pan until it starts smoking. This step is crucial as it reduces the pungency of the mustard oil.
• Let the oil cool slightly before pouring it over the spiced carrot mixture. Mix thoroughly to ensure all the carrots are well-coated with the oil.

6. Adding Lemon Juice:

• If you prefer a tangy pickle, add the lemon juice to the mixture and mix well. Lemon juice helps in preserving the pickle and adds a zesty flavor.

7. Storing the Pickle:

• Transfer the prepared carrot pickle into a clean, dry glass jar. Press the carrots down to remove any air pockets.
• Seal the jar tightly and place it in a sunny spot for 3-4 days. Shake the jar gently once a day to mix the contents.

Additional Tips:

• Ensure all utensils and jars used are clean and dry to prevent any contamination.
• You can adjust the spice levels according to your taste preference.
• The pickle will develop more flavor as it matures.
• It can be stored at room temperature for up to a month or refrigerated for longer shelf life.

Enjoy your homemade Gajar Ka Achaar with parathas, rice, or any Indian meal.