15 Minta vich Gajar Muli Hari Mirch Da Achar गाजर मूली हरी मिर्च अचार Mooli Gajar Mirchi ka Achar

Ingredients

• 500 g Radish (Mooli) (washed, peeled and sliced thin (julienne))
• 500 g Carrot (washed, peeled and sliced thin (julienne))
• 200 g Green Chilies (washed, stems trimmed, sliced lengthwise; use medium‑large size for mild heat)
• 50 g Ginger (peeled and cut into thin matchsticks)
• 4 tbsp Fennel Seeds (large) (whole seeds, roasted)
• 2 tbsp Coriander Seeds (whole seeds, roasted)
• 1 tsp Fenugreek Seeds (whole seeds, roasted)
• 1 tsp Cumin Seeds (whole seeds, roasted)
• 4 tbsp Mustard Seeds (yellow) (whole seeds, toasted)
• 1 tbsp Mustard Seeds (black) (optional, whole seeds, toasted)
• 0.5 tsp Asafoetida (Hing) (pinch, roasted with spices)
• 0.5 tsp Carom Seeds (Ajwain) (whole, roasted)
• 2 tbsp Kashmiri Red Chili Powder (mildly spicy and bright red)
• 3 tbsp Salt (preferably non‑iodized)
• 3 tbsp White Vinegar (adds tang and acts as preservative)
• 0.5 cup Mustard Oil (120 ml, heated until shimmering)

Instructions

1. Prepare the Vegetables

   Wash, peel and slice the radish, carrot, ginger and green chilies into thin match‑stick pieces.

   Time: PT10M

2. Roast Whole Spices

   In a dry skillet over medium flame, add fennel seeds, coriander seeds, fenugreek seeds and cumin seeds. Roast, stirring constantly, until they turn golden and aromatic (about 5 minutes).

   Time: PT5M

3. Grind Roasted Spices

   Transfer the roasted spices to a grinder or mortar and pestle and pulse to a coarse powder. Do not grind into a fine flour.

   Time: PT3M

4. Heat Mustard Oil

   Return the skillet to the stove, add ½ cup mustard oil and heat until it shimmers (about 2 minutes).

   Time: PT2M

   Temperature: Medium heat

5. Temper Seeds

   Add yellow mustard seeds (and black mustard seeds if using). When they start to pop, add asafoetida and carom seeds. Stir for another 30 seconds.

   Time: PT1M

   Temperature: Medium heat

6. Stir‑Fry Vegetables

   Add the sliced radish, carrot, green chilies and ginger to the hot oil. Stir‑fry on high flame for 2‑3 minutes until the vegetables are slightly softened but still crunchy.

   Time: PT3M

   Temperature: High heat

7. Add Spice Mix and Chili Powder

   Sprinkle the coarse roasted spice powder, Kashmiri red chili powder and salt over the vegetables. Toss quickly to coat evenly.

   Time: PT1M

8. Add Vinegar

   Pour in the white vinegar and stir for another 30 seconds.

   Time: PT1M

9. Cool the Pickle

   Turn off the heat and let the mixture sit in the pan for about 10 minutes until it reaches room temperature.

   Time: PT10M

10. Jar and Rest

    Transfer the cooled pickle to a clean, dry glass jar, press down gently, seal tightly and let stand at room temperature for 15 minutes. Then refrigerate.

    Time: PT15M

Nutrition Facts

Calories

50

Protein

0.5 g

Carbohydrates

10 g

Fat

3 g

Fiber

2 g