Gajar ka Achar

Ingredients

• 2 kg Carrots (peeled, washed and cut into thin sticks)
• 2 tbsp Fenugreek Seeds (dry roasted and coarsely ground)
• 2 tbsp Fennel Seeds (dry roasted and coarsely ground)
• 2 tbsp Mustard Seeds (dry roasted and coarsely ground)
• 0.5 tbsp Carom Seeds (Ajwain) (dry roasted and coarsely ground)
• 3 tbsp Kalonji (Nigella Seeds) (dry roasted and coarsely ground)
• 3 tbsp Red Chili Powder (preferably freshly ground for aroma)
• 2 tbsp Salt (adjust to taste)
• 1 tbsp Turmeric Powder (adds color and subtle flavor)
• 3 tbsp Mustard Oil (raw, pungent oil for authentic flavor)
• 2 tbsp Apple Cider Vinegar (helps kick‑start fermentation and adds tang)
• 200 ml Mustard Oil (for sealing) (to fill the jar completely, preventing spoilage)

Instructions

1. Peel, Wash and Cut Carrots

   Peel 2 kg of carrots, wash them thoroughly and cut each carrot into thin sticks, then slice the sticks into small bite‑size pieces.

   Time: PT10M

2. Blanch Carrots in Hot Water

   Bring a pot of water to a hot but not boiling state, add the carrot pieces and let them sit for 2 minutes. Stir gently once.

   Time: PT5M

   Temperature: Hot (around 80‑85°C)

3. Drain and Dry Carrots

   Pour the carrots into a strainer, shake off excess water and pat them dry with a clean kitchen towel until no moisture remains.

   Time: PT5M

4. Dry‑Roast Whole Spices

   In a dry pan over medium heat, roast fenugreek seeds, fennel seeds, mustard seeds, carom seeds and kalonji for about 3‑4 minutes until fragrant. Remove from heat immediately.

   Time: PT5M

   Temperature: Medium heat

5. Coarsely Grind Roasted Spices

   Using a spice grinder or mortar‑and‑pestle, grind the roasted spices into a coarse powder; avoid making a fine powder.

   Time: PT3M

6. Add Red Chili Powder

   Mix the freshly ground spices with 3 tbsp of red chili powder until evenly combined.

   Time: PT2M

7. Season Carrots

   In a large mixing bowl, combine the dried carrot pieces with the spice mix, 2 tbsp salt and 1 tbsp turmeric powder. Toss thoroughly so every piece is coated.

   Time: PT5M

8. First Rest (1 Day)

   Cover the bowl with a clean cloth and let it sit at room temperature for 24 hours. The carrots will release some moisture; do not discard it.

   Time: P1D

9. Second Rest (Additional 2 Days)

   After the first day, check that the carrots have dried down. Leave the mixture uncovered for another 48 hours, stirring once daily, until the carrots feel dry to the touch.

   Time: P2D

10. Add Oil and Vinegar

    Transfer the carrots to a clean bucket or large jar. Add 3 tbsp raw mustard oil and 2 tbsp apple cider vinegar. Mix well so the oil coats every piece.

    Time: PT5M

11. Maturation (15 Days)

    Seal the container loosely and store it at room temperature. Stir the pickle once every day for 15 days. The flavors will develop and the oil will rise to the top.

    Time: P15D

12. Final Packing and Oil Sealing

    After 15 days, transfer the pickle into a sterilized glass jar. Press the carrots down firmly and fill the jar completely with raw mustard oil so no air remains. Close the lid tightly.

    Time: PT5M

Nutrition Facts

Calories

15

Protein

0.3 g

Carbohydrates

3 g

Fat

0.5 g

Fiber

1 g