Carrot Pickle Recipe (Gajar Ka Achar)

Ingredients

• ½ cup (1 medium) carrot chopped to tiny cubes
• ⅓ teaspoon salt (adjust to taste)
• 3 tablespoons oil (more if needed)
• 2 tablespoons ginger or half amount of garlic, peel & fine chop
• ⅛ teaspoon turmeric /haldi
• ¼ teaspoon methi seeds (or 2 generous pinches powder)
• 2 teaspoon mustard seeds or 1 tsp mustard powder
• 2 teaspoons Kashmiri red chili powder (adjust as needed)
• ¾ to 1½ tablespoons lemon juice (or vinegar, adjust to taste)

Steps

Preparation

1. Dry-roast methi seeds over low heat until aromatic. At the first slightly darker color, switch off and add mustard.
2. Let them cool before grinding finely.
3. Wash the carrots and ginger thoroughly, peel, then air-dry or wipe with a cloth until moisture is removed.
4. Chop them into tiny cubes and set aside, then chop ginger or garlic as well.

Ho to make Carrot Pickle

1. Heat the oil in a pan until sizzling hot, add chopped carrots and ginger and mix, then turn off the heat. For softer carrots, you may cook them in the oil for 3 minutes.
2. Mix in all the remaining ingredients except lemon juice.
3. Cool before adding lemon juice or vinegar, then taste and adjust salt or spices.
4. Keep in a clean, dry airtight glass jar in the refrigerator and use after 2 to 3 days.