Memonii Gajar Ka Achaar Recipe - Chef Shireen Anwar - Masala Tv

Ingredients

• 500 g Carrots (peeled and cut into 1/4‑inch sticks)
• 50 g Fresh Fenugreek Leaves (washed and roughly chopped)
• 2 tsp Crushed Red Chili (coarse, not powdered)
• 1 tsp Fenugreek Seeds (also called methi dana)
• 1 tsp Kalonji (Nigella Seeds)
• 1 tbsp Chat Masala
• 1.5 tsp Salt
• 2 tbsp Mustard Oil (for authentic flavor and preservation)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 tbsp Lemon Juice (optional, adds brightness)

Instructions

1. Prepare Carrots

   Wash the carrots thoroughly, peel them, and cut into uniform 1/4‑inch sticks or thin rounds so they pickle evenly.

   Time: PT5M

2. Prep Fenugreek Leaves & Coriander

   Rinse the fresh fenugreek leaves and coriander, then roughly chop both.

   Time: PT3M

3. Combine Dry Spices

   In a small bowl, mix the crushed red chili, fenugreek seeds, kalonji, chat masala, and salt until evenly blended.

   Time: PT2M

4. Mix the Pickle

   Place the carrot sticks, chopped fenugreek leaves, and coriander into a large mixing bowl. Add the dry spice mixture, mustard oil, and lemon juice. Toss thoroughly with a wooden spoon until every piece is coated.

   Time: PT5M

5. Marinate

   Transfer the coated carrots into a clean glass jar, press down firmly to remove air pockets, and seal the lid. Let the pickle sit at room temperature for at least 30 minutes, then refrigerate.

   Time: PT30M

6. Clean Up

   Wash all used utensils, bowls, and the cutting board. Dry and store them.

   Time: PT5M

Nutrition Facts

Calories

15

Protein

0.2 g

Carbohydrates

3 g

Fat

0.5 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Carrots: Daikon radish, Jicama
• Instead of Fresh Fenugreek Leaves: Dried fenugreek leaves (kasuri methi) – use 1 tsp
• Instead of Crushed Red Chili: Red chili flakes, Paprika (milder)
• Instead of Fenugreek Seeds: Ground fenugreek – use ½ tsp
• Instead of Kalonji (Nigella Seeds): Black cumin seeds
• Instead of Chat Masala: Chaat masala – same product
• Instead of Salt: Sea salt, Kosher salt
• Instead of Mustard Oil: Vegetable oil, Olive oil (less traditional)
• Instead of Fresh Coriander Leaves: Cilantro stems, Parsley (different flavor)
• Instead of Lemon Juice: White vinegar

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Small Bowl (optional)
• Glass Jar with Lid
• Wooden Spoon

Critical Steps — Do Not Skip

• Cut carrots uniformly to ensure even pickling.
• Massage oil and spices into the carrots so flavors penetrate.
• Allow the pickle to rest for at least 30 minutes (preferably longer) for flavor development.

Chef Tips from the Video

• Mustard oil gives the authentic pungent flavor; if unavailable, use a neutral oil and add a pinch of mustard seeds toasted in oil.
• A tiny pinch of sugar balances the heat and acidity.
• For a brighter color, blanch the carrot sticks in hot water for 1 minute, then shock in ice water before mixing.

Troubleshooting

Storage

Refrigerator: Store the sealed jar in the refrigerator for up to 2 weeks.

Freezer: Not recommended; texture changes.

Room temperature: Only at room temperature for the initial 30‑minute marination period.

Make-Ahead Tips

• The pickle improves in flavor after 24 hours; make it a day ahead.
• Always use a clean, dry spoon when serving to prevent spoilage.

Frequently Asked Questions