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Instant Gajar Ka Achaar (Carrot Pickle)

This is a fast and effective way to make gajar ka achaar without having to ferment it for weeks. The vinegar in the recipe helps it give a longer storage life.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 20
Course: Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 500g carrots (peeled and cut into even-sized sticks)
  • 60ml unrefined rapeseed or mustard oil
  • ½ tsp black mustard seeds
  • ½ tsp yellow mustard seeds
  • ¼ tsp nigella seeds (kalonji)
  • 1 tsp fennel seeds
  • 4 dried Kashmiri red chilies
  • 15 curry leaves
  • 4 cloves of garlic (thickly sliced)
  • ½ Tbsp turmeric powder
  • ½ Tbsp Kashmiri red chili powder
  • ½ Tbsp salt (adjust to taste)
  • 3 Tbsp apple cider vinegar (or fresh lemon juice)

Method
 

  1. Heat the oil on medium heat and add the black and yellow mustard seeds. Once they making a popping sound add nigella seeds, fennel seeds, dried red chilies, curry leaves and garlic. Saute until the garlic starts to turn lighly golden.
  2. Add the carrots, along with the ground spices and salt. Mix well and cook for 10 minutes, stirring frequently.
  3. Add the vinegar and quickly mix before turning off heat.
  4. Let the achaar cool down to room temperature before transferring it to a clean and dry glass jar. Keep it stored in a refrigerator and consume within 2 weeks.