Indian Style Carrot Pickle Recipe is one of the tempting and delicious Indian side-serve.
Indian Pickle recipes have a long history and you will find their varied versions across regions. There are peculiar types of pickle recipes found across the country be it north-eastern bhoot zhalokia pickle, south Indian mango sweet pickle, or most famously known North Indian gajar mooli achaar.
We all know that in almost all our homes we find our mothers & grandmothers carrying the baton of preserving this treasured tradition. So, to ensure this tradition doesn't become extinct, I find this particular blog of mine as a very small effort in that direction.
Today I’m sharing one of the same old recipes which my Mom-In-Law makes for us with a lot of love. It’s Homemade Gajar Mooli Ka Aachar. I find her recipe as a perfect one as it stands its taste and flavor for a long time. Her recipe is a quick one without lacking the old techniques which maintain its old original taste and flavors. This recipe is quite simple to follow and can be prepared in less time with minimum spices.
To know the complete "Maa ke Hathon ka Aachar" recipe, scroll down and give the legacy to your kids and family too.
We have a collection of some old and traditional recipes from India. You can check here 🔽
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- Homemade Premix Recipe Of Thandai Masala Powder
Overview
Preparation time: 15 minutes
Cooking time: 2 minutes
Storage time to be ready: 3 days
Course: North Indian Pickle
Serve: 1 jar (500gm)
Ingredients
Major
- Chopped Carrot fingers- 800 gm
- Chopped Raddish fingers- 200 gm
- Mustard Oil- 1 cup (200ml)
Ingredients for pickle masala
- Rai/ Mustard seed- 2 tablespoons (ground into coarse powder)
- Saunf (Coarse powder)- 2 tablespoons
- Coriander powder- 2 tablespoons
- Red chili powder- 1 tablespoon
- Haldi/turmeric powder- 1 tablespoon
- Salt- 3 teaspoons (during soaking)
- Salt-1 tablespoon ( for spice mix)
Learn How To Make Gajar Mooli Ka Aachar
Step-1
Wash, peel the carrots and radish properly and then chop them in finger shape.
Step-2
In a big vessel take the chopped carrot and radish. Add 3 teaspoon salt and mix.
Step-3
Keep them covered at rest for 2 hours.
Note: This process will drain the excess water off the veggies and would help in preserving the pickle for a long time.
Step-4
After 2 hours, sieve the veggies from the colander to remove excess water.
Step-5
Dry them on a kitchen towel for around 2 hours in sunlight.
Step-6
In the meanwhile heat, a cup of mustard oil till it starts leaving smoke. Once heated keep it aside to cool.
Note: In North Indian pickles, it's preferred to use oil that has been heated once as this makes it more flavorful, and odour-proof.
Step-7
Take a big mixing bowl, collect semi-dried carrot, and radish in it. Pour 1/4 cup cooled heated oil into the veggies.
Step-8
Spruce up the chopped fingers with all the spices.
Step-9
Stir and mix. Add 1/2 cup of oil gradually and combine well.
Step-10
Take a jar, add prepared veggies mix, and top it up with the remaining 1/4 cup of oil.
Step-11
Seal the jar with a lid and keep it at room temperature for 3 days.
Note: For longevity of the pickle keep checking.
- If the oil level is too low then add more cooled heated oil to it.
- Ensure to use a dry spoon to maintain its shelf life.
Step-12
Tasty traditional maa k hath ka achar recipe is ready to enjoy with poori, paratha, rice, Makki ki roti, and Chole Bhature.