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A crunchy, tangy, and spicy instant carrot pickle that's ready in minutes. This Sindhi-style achar uses a fragrant blend of mustard oil and whole spices to bring carrots to life, perfect with dal-rice or parathas.
For 8 servings
Prepare the Carrots: Wash, peel, and cut the carrots into 2-inch long and ¼-inch thick batons. Spread them on a clean kitchen towel and let them air dry for at least 1-2 hours. It is crucial that the carrots are completely free of moisture to prevent the pickle from spoiling.
Make the Pickle Masala: In a spice grinder or mortar and pestle, coarsely grind the fennel seeds and fenugreek seeds. You want a rough, textured powder, not a fine one. In a small bowl, combine this ground mixture with the split mustard seeds.
Heat and Cool the Oil: Heat the mustard oil in a small pan over medium-high heat. Continue heating until it reaches its smoking point (you'll see faint wisps of smoke). This step is vital to remove the oil's raw pungency. Immediately turn off the heat and let the oil cool for 5-7 minutes until it is very hot but no longer smoking.
Temper the Spices: To the hot oil (off the heat), add the asafoetida and nigella seeds. They should sizzle gently. Immediately follow with the turmeric powder, red chili powder, and the prepared ground masala mix. Stir continuously for about 20-30 seconds to cook the spices without burning them.
Combine the Pickle: In a large, completely dry mixing bowl, place the dried carrot batons. Sprinkle the salt over them and toss. Pour the hot spiced oil mixture over the carrots. Mix thoroughly with a dry spoon until every carrot piece is evenly coated.
Cool, Add Vinegar, and Store: Allow the pickle to cool down to room temperature completely. Once cooled, stir in the white vinegar. Transfer the Gajar ji Achar to a clean, dry, and sterilized glass jar. Seal the lid tightly and let it rest for at least 24-48 hours at room temperature for the flavors to meld and develop before serving.
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A crunchy, tangy, and spicy instant carrot pickle that's ready in minutes. This Sindhi-style achar uses a fragrant blend of mustard oil and whole spices to bring carrots to life, perfect with dal-rice or parathas.
This indian recipe takes 25 minutes to prepare and yields 8 servings. At 166.01 calories per serving with 1.38g of protein, it's a beginner-friendly recipe perfect for side or condiment.
For an extra spicy kick, add 5-6 green chilies, slit lengthwise, along with the carrots.
Create a mixed pickle by replacing half the carrots with other vegetables like turnip batons (shalgam) or small cauliflower florets (gobi).
Substitute white vinegar with an equal amount of fresh lemon juice for a brighter, citrusy tang.
Add 4-5 cloves of thinly sliced garlic to the hot oil along with the other spices for a pungent, aromatic flavor.
Carrots are an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is essential for maintaining good eyesight and preventing night blindness.
The pickle contains spices like fennel seeds (saunf) and asafoetida (hing), which are traditionally known to aid digestion, reduce gas, and prevent bloating.
Carrots, turmeric, and other spices are loaded with antioxidants that help protect the body against damage from free radicals and reduce oxidative stress.
The Vitamin A from carrots plays a vital role in supporting the immune system. Additionally, spices like mustard and turmeric have antimicrobial properties that can help fend off infections.
One serving of approximately 1/4 cup (80g) contains around 140-160 calories, with most of the calories coming from the mustard oil.
In moderation, it can be part of a healthy diet. It's rich in Vitamin A from carrots and contains beneficial spices. However, it is high in sodium and oil, so it should be enjoyed as a condiment in small quantities.
When stored in a sterilized airtight jar in the refrigerator, this instant pickle stays fresh and crunchy for up to 3-4 weeks.
Sliminess is almost always caused by moisture. To prevent this, ensure your carrots, mixing bowl, spoons, and storage jar are completely dry before you begin.
Yes, you can. For a similar effect, coarsely grind whole black or yellow mustard seeds in a spice grinder. Split mustard seeds are traditional and provide a unique texture and milder pungency.
Heating mustard oil to its smoking point is a crucial step in traditional Indian pickling. It mellows the oil's sharp, pungent flavor, resulting in a more pleasant, nutty aroma that is characteristic of authentic achar.