Gajar ka Achar: A Sun-Kissed Pickle Delight

Gajar ka achar, a vibrant and tangy carrot pickle, is a beloved condiment in Indian cuisine. Its bright orange hue and irresistible flavour make it a perfect accompaniment to parathas, sandwiches, or simply as a snack. If you're eager to relish the authentic taste of homemade gajar ka achar, you've come to the right place. This recipe will guide you through creating a batch of this delectable pickle that's sure to impress your taste buds.

Ingredients for Gajar ka Achar

To embark on your gajar ka achar journey, gather the following ingredients:

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Carrots (grated or julienned)

Mustard oil

Salt

Red chilli powder

Turmeric powder

Fenugreek seeds (methi dana)

Mustard seeds (rai)

Fennel seeds (saunf)

Cumin seeds (jeera)

Asafoetida (hing)

Dried mango powder (amchur)

Nigella seeds (kalonji)

Garlic cloves (optional)

Step-by-Step Guide to Making Gajar ka Achar

Preparation: Begin by washing and peeling the carrots. You can either grate them or cut them into thin juliennes, depending on your preference. The key to a good gajar ka achar recipe is to ensure the carrots are evenly sized for consistent pickling.

Spice Tempering: Heat mustard oil in a pan until it begins to smoke slightly. Be cautious not to burn the oil. Add the fenugreek seeds, mustard seeds, fennel seeds, cumin seeds, and asafoetida. Let them splutter until fragrant.

Combining Ingredients: In a large bowl, combine the grated or julienned carrots with salt, red chilli powder, turmeric powder, dried mango powder, and nigella seeds. Mix well to coat the carrots evenly.

Adding the Spice Tempering: Carefully pour the tempered spices over the carrot mixture, stirring continuously to prevent the oil from splattering.

Sun-Drying (Optional): Traditionally, gajar ka achar is sun-dried for a few days to enhance its flavour and texture. However, if you prefer a quicker method, you can skip this step. If sun-drying, spread the mixture on a clean, dry cloth in the sun for a few hours each day until the carrots become slightly wrinkled.

Storing the Pickle: Transfer the gajar ka achar to a clean, airtight glass jar. Ensure the jar is completely dry to prevent mould growth. Store the jar in a cool, dark place. The pickle will continue to develop its flavour over time.

Tips for Making Perfect Gajar ka Achar

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For a spicier pickle, increase the quantity of red chilli powder.

If you prefer a milder taste, reduce the amount of salt and chilli powder.

For added flavour, you can include garlic cloves in the spice tempering.

Experiment with different types of vinegar or lemon juice for a tangy twist.

Always use sterilised jars for storing the gajar ka achar to maintain its freshness.

Gajar ka achar is a versatile pickle that can be enjoyed in various ways. It adds a burst of flavour to sandwiches, wraps, and salads. You can also use it as a condiment with parathas, rotis, and rice. With its vibrant colour and enticing aroma, gajar ka achar is sure to become a staple in your pantry.

Remember, the beauty of homemade pickles lies in experimentation. Feel free to adjust the ingredients and proportions to suit your taste preferences. With practice, you'll master the art of creating the perfect gajar ka achar that will be cherished by your family and friends.

So, why wait? Gather your ingredients and embark on your gajar ka achar making adventure. The delightful aroma of this homemade pickle will fill your kitchen with joy, and the end result will be a treat for your taste buds. Happy pickling!

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