Ingredients with Measurements:
- 1 kg carrots, peeled and grated
- 1/2 cup mustard oil
- 1/4 cup vinegar
- 1/4 cup lemon juice
- 2 tbsp salt
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp nigella seeds
- 1/2 tbsp fenugreek seeds
Special equipment needed:
- A large mixing bowl
- A clean and dry glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, add grated carrots, salt, red chili powder, and turmeric powder. Mix well and set aside for 30 minutes.
2. In a small pan, heat mustard oil until it starts smoking. Turn off the heat and let it cool down for a few minutes.
3. In a separate pan, dry roast fennel seeds, coriander seeds, cumin seeds, nigella seeds, and fenugreek seeds until fragrant. Let them cool down and grind them into a fine powder.
4. Add the ground spice mix to the carrots and mix well.
5. Add vinegar, lemon juice, and cooled mustard oil to the carrot mixture. Mix well.
6. Transfer the mixture to a clean and dry glass jar. Press the mixture down with a spoon to remove any air pockets.
7. Close the jar with a tight-fitting lid and keep it in a cool and dry place for at least 2 days before consuming.
Time:
Preparation time: 45 minutes
Cooking time: 0 minutes
Total time: 2 days
5. Temperature:
No temperature required.
Serving size:
This recipe makes about 1 kg of Gajar Ka Achaar, which can serve 8-10 people.
Nutritional information:
Calories: 150 per serving
Fat: 12g
Carbohydrates: 10g
Protein: 2g
Fiber: 3g
Sodium: 800mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Vinegar can be substituted with lemon juice or lime juice.
- Red chili powder can be substituted with paprika or cayenne pepper.
- Fennel seeds, coriander seeds, cumin seeds, nigella seeds, and fenugreek seeds can be substituted with any other whole spices of your choice.
Variations:
- You can add grated ginger and garlic to the carrot mixture for extra flavor.
- You can add sugar or jaggery to balance the flavors.
- You can add chopped green chilies for extra heat.
- You can add chopped mint leaves for freshness.
Tips and tricks:
- Use fresh and firm carrots for the best results.
- Make sure to dry roast the spices on low heat to prevent burning.
- Use a clean and dry glass jar to store the pickle.
- Always use a clean and dry spoon to take out the pickle from the jar.
- Shake the jar once a day to distribute the flavors evenly.
Storage instructions:
Store the Gajar Ka Achaar in a cool and dry place for up to 6 months.
Reheating instructions:
This pickle is meant to be consumed cold and does not require reheating.
Presentation ideas:
Serve the Gajar Ka Achaar in a small bowl or plate as a side dish.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
This pickle goes well with any Indian meal, especially with rice and dal.
Suggested side dishes:
Serve with roti, naan, or paratha.
Troubleshooting advice:
- If the pickle is too salty, add more lemon juice or vinegar to balance the flavors.
- If the pickle is too spicy, add more grated carrots to dilute the heat.
Food safety advice:
- Always use clean and dry utensils and jars to prevent contamination.
- Make sure to use fresh and firm carrots to prevent spoilage.
- Store the pickle in a cool and dry place to prevent mold growth.
Food history:
Gajar Ka Achaar is a traditional Indian pickle made with grated carrots and spices. It is a popular side dish in North India and is often served with rice and dal.
Flavor profiles:
This pickle has a tangy, spicy, and slightly sweet flavor with a crunchy texture.
Serving suggestions:
Serve this pickle as a side dish with any Indian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian