Gajar ka Achar

Gajar ka achar (Carrot Pickle) is a spicy, tangy condiment which is prepared with red carrots and spices in winter season. This can be served with parathas, dal or rice. This is an instant version of pickles.
Canned or packed pickles have many preservatives so prepare them at home. This is really easy to make. This pickle stays good for about 4 -6 weeks if handled with moist free spoon.
There are so many varieties of this pickle. You may add many kinds of vegetables like cauliflower, ginger, radish (mooli), turnip (Shalgam) or green chillies.

Ingredients:

3 gajar (Carrots)
1 tablespoon Mustard oil
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1/2 teaspoon Haldi (Turmeric Powder)
1 teaspoon Saunf (Fennel Seeds)
1 teaspoon Sarson (Mustard Seeds)

Instructions:

1. Wash and peel the carrots. Chop them into 1 and ½ inch long pieces. Dry them for 2-3 hours on a kitchen linen in direct sunlight or leave for overnight. There should be no moisture on them.

2. Grind mustard seeds and fennel seeds in a blender to make a coarse powder.
3. Take all carrot pieces in a bowl. Add mustard seeds and saunf powder, salt, turmeric powder and red chilli powder.
4. Then add mustard oil. Mix well.
5. Fill the pickle in clean glass jars.
6. Keep the jar in sunlight for 3-4 days. Mix it occasionally, around once a day.
7. The pickle is now ready to use.

Tips:

You can add ½ tbsp. vinegar in the spices. It works as a preservative and increases the shelf life of pickle.
Store in a glass or ceramic jar. Avoid plastic containers.
Container should be moisture free and clean. You can keep under the sun for an hour.
You can add jaggery to give a sweet taste.
You can add methi seeds (Fenugreek seeds) and lemon juice.
Always use clean and moisture free spoon.
You can keep this in refrigerator.

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