Ingredients with Measurements:
- 1 kg carrots, peeled and grated
- 1/2 cup mustard oil
- 1/4 cup vinegar
- 2 tbsp red chili powder
- 2 tbsp salt
- 1 tbsp turmeric powder
- 1 tbsp mustard seeds
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp nigella seeds
Special equipment needed:
- A large mixing bowl
- Airtight jars for storage
Step-by-step instructions:
1. In a dry pan, roast mustard seeds, fennel seeds, cumin seeds, coriander seeds, and nigella seeds until fragrant. Let them cool and then grind them into a fine powder.
2. In a large mixing bowl, add grated carrots, red chili powder, salt, turmeric powder, and the ground spice mix. Mix well.
3. Heat mustard oil in a pan until it starts to smoke. Turn off the heat and let it cool for a few minutes.
4. Add vinegar to the cooled mustard oil and mix well.
5. Pour the mustard oil and vinegar mixture over the carrot mixture and mix well.
6. Transfer the carrot mixture to airtight jars and let it sit at room temperature for 2-3 days.
7. After 2-3 days, the achaar will be ready to eat. Store it in the refrigerator for up to a month.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for 2-3 days, then store in the refrigerator.
Serving size:
Makes about 2-3 cups of achaar.
Nutritional information:
Calories: 50 per serving
Fat: 4g
Carbohydrates: 3g
Protein: 1g
Substitutions for ingredients:
- You can use any oil of your choice instead of mustard oil.
- You can use lemon juice instead of vinegar.
Variations:
- You can add chopped green chilies for extra heat.
- You can add grated ginger for extra flavor.
- You can add sugar for a sweet and sour taste.
Tips and tricks:
- Make sure to use a dry pan to roast the spices.
- Use gloves while handling red chili powder to avoid irritation.
- Make sure the mustard oil is cooled before adding vinegar to it.
Storage instructions:
Store the achaar in airtight jars in the refrigerator for up to a month.
Reheating instructions:
The achaar does not need to be reheated.
Presentation ideas:
Serve the achaar in a small bowl or on a plate with other Indian snacks.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Carrot ka achaar goes well with parathas, rotis, and rice.
Suggested side dishes:
Serve with papad, chutney, and raita.
Troubleshooting advice:
- If the achaar is too spicy, add more grated carrots to balance the heat.
- If the achaar is too salty, add more grated carrots or a little sugar to balance the taste.
Food safety advice:
Make sure to use clean utensils and wash your hands before preparing the achaar.
Food history:
Carrot ka achaar is a popular Indian pickle that is made with grated carrots and spices.
Flavor profiles:
Spicy, tangy, and slightly sweet.
Serving suggestions:
Serve as a condiment or side dish with Indian meals.
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Region: Indian