Instant Carrot Pickle (Gajar ka Achar)

Ingredients

• 1 cup Water (room temperature)
• 120 g Red Chili Powder (sweet) (adds color and mild heat)
• 500 g Carrots (peeled and cut into long thin sticks)
• 2 tsp Yellow Mustard Seeds (whole seeds)
• 0.5 tsp Nigella Seeds (Kalonji)
• 0.5 tsp Fennel Seeds
• 1 tsp Fenugreek Seeds
• 1 tsp Salt (or to taste)
• 0.25 tsp Asafoetida (Hing)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (regular hot chili powder)
• 0.5 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 1 tbsp Mustard Oil (heated until hot but not smoking)

Instructions

1. Prepare Carrots

   Wash, peel, and cut the carrots into long, thin sticks (about 1‑2 mm thick).

   Time: PT10M

2. Combine Base Ingredients

   In a large mixing bowl add 1 cup water, 120 g sweet red chili powder, and the carrot sticks. Stir to coat the carrots evenly.

   Time: PT2M

3. Add Dry Spices

   Add mustard seeds, kalonji, fennel seeds, fenugreek seeds, salt, asafoetida, turmeric, regular red chili powder, and Kashmiri red chili powder. Mix thoroughly until all spices are evenly distributed.

   Time: PT3M

4. Heat Mustard Oil

   Place 1 tbsp mustard oil in a small skillet and heat over medium heat until hot (just beginning to smoke).

   Time: PT3M

   Temperature: Medium heat

5. Temper the Pickle

   Pour the hot mustard oil over the carrot‑spice mixture and stir quickly to combine. The oil will sizzle and release the aromas of the spices.

   Time: PT2M

6. Jar and Rest

   Transfer the pickle to a clean glass jar, seal tightly, and let it cool to room temperature. Refrigerate for 4‑5 days before serving to allow flavors to develop.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

12 g

Fat

3 g

Fiber

3 g