instant carrot pickle recipe , gajar ka achar
This instant carrot pickle is a tempting, easy-to-prepare recipe that anyone can make with minimal time😀.
Servings 1 cup
Calories 660kcal
Ingredients
- 1 cup carrots peeled and sliced
- ¼ cup oil warm *check notes
- 1½ tablespoon mustard seeds
- ½ teaspoon methi seeds
- 1 tablespoon coriander seeds
- salt to taste
- ½ teaspoon lemon juice
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- jaggery optional and to your taste
Instructions
- Dry roast your coriander seeds, mustard seeds and methi seeds first.1½ tablespoon mustard seeds, 1 tablespoon coriander seeds, ½ teaspoon methi seeds
- Transfer them to a mixer jar.
- Crush them to a coarse powder.
- Transfer in a mixing bowl.
- Add turmeric powder.½ teaspoon turmeric powder
- Add red chili powder.½ teaspoon red chili powder
- Add salt to your taste.salt to taste
- Add warm oil.¼ cup oil
- Add lemon juice.½ teaspoon lemon juice
- Add some jaggery if you like.jaggery
- Add peeled and sliced carrots.1 cup carrots
- Mix it well.
- Serve immediately.
Notes
- Store this pickle in the refrigerator for 2-3 days.
- You can use any cooking oil of your choice but mustard oil, sesame oil OR groundnut oil recommended.
- Do not forget to refrigerate.
- Adding lemon juice and vinegar prevents pickle from spoiling.
- You can add veggies of your choice like cauliflower, beetroot, capsicum, chilli to make vegetable pickle.
- Always remember to add 1:2 ratio of mustard powder and chilli powder to make a perfect pickle.
- Make sure to wash and pat dry the vegetables overnight. else there are chances for pickle to spoil quickly.
- Consume this pickle within 2 days.
Nutrition
Calories: 660kcal | Carbohydrates: 22g | Protein: 7g | Fat: 64g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 40g | Trans Fat: 0.2g | Sodium: 110mg | Potassium: 657mg | Fiber: 9g | Sugar: 7g | Vitamin A: 21687IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 4mg
