Gajar ka achar recipe /एक बार बनाए,महीनो तक खाए ये गाजर का अचार/carrot pickle recipe

Ingredients

• 1 kg Carrots (red carrots, washed, peeled and cut into sticks)
• 5 tsp Fennel Seeds (dry roasted)
• 2 tsp Fenugreek Seeds (dry roasted)
• 2 tsp Mustard Seeds (whole)
• 2 tbsp Salt (fine table salt)
• 0.5 tsp Turmeric Powder (ground)
• 1 cup Mustard Oil (cold‑pressed, preferably Indian mustard oil)

Instructions

1. Prepare Carrots

   Wash the carrots thoroughly, peel them if desired, and cut them into uniform sticks or thin rounds about 4‑5 mm thick.

   Time: PT10M

2. Dry Roast Spices

   In a small skillet over medium‑high heat, add 5 tsp fennel seeds and 2 tsp fenugreek seeds. Stir continuously for about 2 minutes until fragrant but without changing colour.

   Time: PT2M

3. Coarsely Grind Roasted Spices

   Transfer the cooled roasted seeds to a spice grinder or mortar and pestle. Pulse briefly to obtain a coarse, grainy texture—not a fine powder.

   Time: PT2M

4. Combine Carrots with Dry Mix

   In the large mixing bowl, add the cut carrots, the coarse spice blend, 2 tsp mustard seeds, 2 tbsp salt, and 0.5 tsp turmeric powder. Toss everything together until the carrots are evenly coated.

   Time: PT5M

5. Add Mustard Oil and Mix

   Heat 1 cup mustard oil in a clean pan until it just begins to smoke (about 250°C). Remove from heat, let it cool for a minute, then pour over the spiced carrots. Mix thoroughly so every piece is glossy with oil.

   Time: PT5M

   Temperature: 250°C

6. Pack into Jar and Store

   Transfer the carrot mixture into a sterilized glass jar, pressing down firmly to remove air pockets. Seal tightly and keep at room temperature for a day, then move to the refrigerator. Shake the jar daily for the first few days.

   Time: PT0M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

5 g

Fat

2 g

Fiber

1 g