Gajar ji Achar

1. 1

   Step 1

   • a.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.
2. 2

   Step 2

   • a.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.
3. 3

   Step 3

   • a.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.
4. 4

   Step 4

   • a.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.
5. 5

   Step 5

   • a.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.
6. 6

   Step 6

   • a.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.

Cuisines we love