Ingredients with Measurements:
- 2 cups grated carrots
- 1/2 cup chopped onion
- 1/4 cup chopped green chili
- 1/4 cup chopped garlic
- 1/4 cup chopped ginger
- 1/4 cup mustard oil
- 1/4 cup vinegar
- 1 tablespoon salt
- 1 tablespoon red chili powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon turmeric powder
- 1 tablespoon mustard seeds
Special equipment needed:
- Airtight glass jar
Step-by-step instructions:
1. In a large mixing bowl, combine grated carrots, chopped onion, green chili, garlic, and ginger.
2. In a separate bowl, mix together mustard oil, vinegar, salt, red chili powder, cumin powder, coriander powder, turmeric powder, and mustard seeds.
3. Pour the mixture over the carrot mixture and mix well.
4. Transfer the mixture to an airtight glass jar and let it sit for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
4-6 servings
Nutritional information:
Calories: 80
Fat: 6g
Carbohydrates: 6g
Protein: 1g
Sodium: 600mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Vinegar can be substituted with lemon juice.
- Green chili can be substituted with jalapeno or serrano pepper.
Variations:
- Add diced mango or pineapple for a fruity twist.
- Use shredded cabbage instead of carrots for a different texture.
- Add raisins or dried cranberries for a sweet and tangy flavor.
Tips and tricks:
- Use a food processor to grate the carrots quickly and easily.
- Adjust the amount of chili powder and green chili to your desired level of spiciness.
- Store the achar in the refrigerator for up to 2 weeks.
Storage instructions:
Store the achar in an airtight glass jar in the refrigerator for up to 2 weeks.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve the achar in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Serve with rice, naan bread, or any Indian curry dish.
Suggested side dishes:
- Cucumber raita
- Papadum
- Samosas
Troubleshooting advice:
- If the achar is too spicy, add more grated carrots to dilute the heat.
- If the achar is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
- Use clean and sanitized utensils and equipment when making the achar.
- Store the achar in an airtight glass jar in the refrigerator to prevent bacterial growth.
Food history:
Achar is a popular condiment in South Asian cuisine, typically made with a variety of vegetables and spices.
Flavor profiles:
Spicy, tangy, and slightly sweet.
Serving suggestions:
Serve as a side dish with any Indian meal.
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Region: Indian