Carrot Achar/ Carrot Pickle/ Gajar Ka Achar(Punjabi Style)

Carrot Achar/ Carrot Pickle/ Gajar Ka Achar(Punjabi Style)

Carrot Achar/ Carrot Pickle/ Gajar Ka Achar(Punjabi Style)

Carrot Achar is one of my personal favourites and has been serving as my life saver for a long time. I often make and keep this achar in my kitchen pantry and has been my go for pickle for me. If you are having one of those days  where you have no time or not in mood to cook anything then carrot pickle can save you, I tell you my secret combination, roti-carrot achar-dahi. Have you ever tried this combo before? If not yet, you should definitely give it a try. By now you should be knowing that I love pickles, but this spicy and aromatic Carrot Achar/ Carrot Pickle/ Gajar Ka Achar(Punjabi Style) is extra delicious.

Carrot Achar/ Carrot Pickle/ Gajar Ka Achar(Punjabi Style)

The best of part of this Achar dish is it’s crunchy texture , sweet and fruity flavour. I don’t really cook them well, I always keep it under cooked and crunchy. But if you are not using it in the first 2-3 days, the crunchiness fades away and it’s becomes flat in fruity flavour.

You should include carrot in your daily form in any form, carrots are a good source of ProvitaminA, good for your skin, good for digestion, etc..

I would love to hear from, if you like this Carrot Achar/ Carrot Pickle/ Gajar Ka Achar(Punjabi Style), please drop me your feedback in the comment section below.

Carrot Achar/ Carrot Pickle/ Gajar Ka Achar(Punjabi Style) Recipe

Ingredients

  • Carrot -100 gms, ring cuts
  • Mustard oil -1 Tbsp
  • Fenugreek -1/2 Tsp
  • Cumin seeds-1/2 Tsp
  • Ajawain -1/4 Tsp
  • Hing one pinch
  • Green chilly -2 slit
  • Chilly powder -1/2 Tsp
  • Turmeric -1/2 Tsp
  • Salt to taste
  • Lemon juice 1 Tsp

Directions

  1. Heat up mustard oil in a kadai.
  2. Fry cumin seeds, fenugreek and let it infuse the flavour.
  3. Add carrot, slit green chilly and continue to cook in high flame for a couple of minutes.
  4. Then add powdered spices such as turmeric, chilly and hing.
  5. Reduce the flame to slow, add salt and ajwain.
  6. Finish with lemon juice and check adjust the seasoning.
  7. Remove the fire and let it cool down.

Note: You can store stem in air tight containers once it is completely cooled down. I have used lemon juice for this recipe, alternatively you can use vinegar.

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Bone Appetite & Happy Cooking!

 

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