Gajar ka Achaar (Winter Carrot Pickle)
In winter, red carrots are cheap and sweet. This Punjabi pickle goes with paratha, daal chawal and plain roti alike. The gentle bite of mustard seed and the sourness of vinegar are what make it.
Nutrition (per 1 tbsp of pickle)
3 golden rules of achaar
- The jar, spoon, vegetables and spices must all be completely dry. A single drop of water brings mould.
- Heat mustard oil until it smokes, then cool it. Keep the pieces covered in oil or vinegar at all times.
- Always use a clean, dry spoon and keep the jar closed.
Ingredients
Method
- Step 1
Wash and peel the carrots, then cut them into thin sticks about 2 inches long.
- Step 2
Spread the sticks on a clean cloth and dry them in the sun or air for 3 to 4 hours so the surface moisture is gone.
- Step 3
Heat the mustard oil until it smokes, switch off the heat and let it cool until just warm.
- Step 4
In a dry bowl, mix the carrots with the mustard seeds, salt, red chilli, turmeric and fennel.
- Step 5
Add the oil and vinegar and mix well so every stick is coated.
- Step 6
Pack into a dry jar, tie a cloth over the mouth and keep it in the sun for 3 to 4 days. Stir daily with a dry spoon.
Chef's Tips
- You can add radish (mooli) or green chillies along with the carrots in the same way.
- For a sourer pickle, add 2 more tbsp of vinegar.
Storage
Once ready, keep it in the fridge and finish it within 1 to 2 months. The pieces should always stay under the oil.
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