Quick Pickled Carrots recipe - Gajar ka Achar
A tart condiment made with Sliced carrot pickled in Pakistani/ Indian spice infused oil without using vinegar
Servings: 2 cups of pickle
Calories: 468kcal
Ingredients
- 1/2 kg carrots 7 to 8 medium sized carrots
- 1 tsp Cumin seeds zeera
- 1/4 tsp yellow Mustard seeds methi dana
- 1 tsp black mustard seeds rye dana
- 1/2 tsp Nigella seeds kalonji
- 1/2 tsp Fennel seeds saunf
- 1/2 tsp of red chili flakes kooti wi laal mirch
- 1 tsp of red chili powder pisi wi lal mirch
- 6 whole round red chilies sabit lal mirch
- 1 tsp Turmeric powder haldi
- 1 tsp salt
- 8 to 10 Curry leaves karri patta
- 4 cloves garlic finely chopped
- 3 Green chilies
- 1/4 cup mustard oil
- 2 tbsp lemon juice or Juice of 2 small lemons
Instructions
- Heat mustard oil in a pan and then let it cool down.* (see notes)
- Slice your carrots into thin strips and remove central yellow part of the carrot**
- Once the oil has cooled down, now heat it up again at medium flame. Add in all the whole spices, curry leaves and seeds along with the chopped garlic. Allow the spices to temper in oil.
- Once the garlic turns golden brown, add in the carrots, salt, red chili flakes and powder and turmeric and green chilies. Let the carrots cook at medium flame for 10 mins.
- Turn off the flame and add lemon juice. Cover the carrots and let it cool down to room temperature.
- Store in an airtight glass jar in the fridge.
- If you plan to leave it out, you have to shake the contents of the jar every other day.
Notes
*Heating oil and cooling down before is important to remove its bitter taste.
**The central yellow part of the carrot is usually tasteless and for the quick pickle version, it's best to remove this. But you can leave this if you don't want to bother slicing it away
Nutrition
Serving: 1g | Calories: 468kcal | Carbohydrates: 78g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 17g | Sodium: 3298mg | Fiber: 15g | Sugar: 42g