Before we lose the goodness of the winter vegetables, here is one more delicious carrot based recipe – Instant Carrot Pickle, the mouthwatering Dilli Gajar Ka Achar. This recipe happened purely out of chance, I never planned for this.
As I was grating carrots for making Carrot Halwa, I realized I had more than what I needed for the dessert. My initial plan was to have these carrots for my salad but they looked so fresh and gorgeous that I wanted to make something else. And then I had a light bulb moment. Why not make a pickle out of carrots?! It had been so long I made Instant Carrot Pickle. So that’s it, I was convinced of the idea and immediately began making it.
Few years ago, when I made my first carrot pickle I had cut the carrots in roundels. This time around, I chopped them up into fine cubes since I fancied my pickle that way. That being the only difference, I have followed my recipe to the T. The best part about this Instant Carrot Pickle is that there is no waiting time at all. We relished this pickle right away and it was lipsmackingly delicious 🙂 The sesame oil, curry leaves, goodness of roasted mustard seeds and fenugreek seeds and lemon juice makes this absolutely delicious. Trust me I have not been able to resist it at all!
How to make Instant Carrot Pickle –
Detailed step by step picture tutorial of making Instant Carrot Pickle, Gajar Ka Achar –
1. In a pan, dry roast mustard seeds and fenugreek seeds until mustard seeds begin to pop and fenugreek seeds slightly change color. Remove from heat and let it cool down completely.
2. Either in a mortar-pestle or blender, blend roasted mustard and fenugreek seeds coarse (can be powdered smooth too). Set aside.
3. In the same pan, heat gingelly/sesame oil. Add mustard seeds and roughly torn dried red chilly.
4. As mustard seeds begin to pop, add fresh curry leaves and asafoetida.
5. Next add the finely chopped carrots.
6. Quickly fry it off for 2-3 mins on medium flame.
7. Add turmeric powder, roasted & blend mustard and fenugreek powder, red chilli powder and salt.
8. Mix well and remove it from heat. Check for salt and spiciness. Adjust as needed.
9. Once the mixture has completely cooled down, add fresh lemon juice. Mix well.
10. Store in an airtight container in refrigerator. Use clean, dry spoon for shelf life up to 2 weeks. Serve as a side dish with rice or roti or even bread.
- Both mustard and fenugreek seeds roasted and powdered add a hint of spiciness and bitterness (respectively) to the otherwise sweet carrots.
- I used Delhi Carrots (long bright red ones) for this pickle, if not available use regular orange carrots.
- It is not necessary to cook the carrots but stir frying on medium flame for 3-4 mins helps increase the shelf life and remove the raw smell.
- Add lemon juice only after the mixture has cooled down completely. Else, it might turn bitter.
- Curry leaves, sesame oil and asafoetida are very essential for this pickle – don’t skip these.
- Adjust red chilli powder as per spice preference.
- Store the pickle in an airtight container in the fridge for long shelf life.
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