Instant Carrot and Green Chili Pickle (Gajar Mirchi Achaar)
20 minutes
722 reads
About Instant Carrot and Green Chili Pickle (Gajar Mirchi Achaar)
Spice up your meals with this quick and easy Gajar Mirchi Achaar, a vibrant Indian pickle that's ready in minutes! Made with carrots, green chilies, and aromatic spices, this recipe is perfect for adding a zesty kick to your dal, rice, rotis, or parathas.This instant pickle boasts a delightful balance of sweet and spicy flavors. Its bright color and incredible taste will elevate any dish. The best part? It lasts for 2-3 weeks in the refrigerator, so you can enjoy this deliciousness for days to come!Get ready to impress your family and friends with this simple yet flavorful recipe. It's a fantastic way to add a touch of homemade goodness to your everyday meals. Perfect for beginners and experienced cooks alike!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Vegetables
Spices
- 1 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 1/2 tsp Carom Seed carom seeds
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1/4 tsp Asafoetida hing
- Salt to taste
- 1 tsp Chili Powder red
- 1 tsp Turmeric Powder
Other Ingredients
- 3 tbsp Oil vegetable or mustard oil
- 2 tbsp Lemon Juice freshly squeezed
Instructions
Prepare the Vegetables
- Wash and pat dry the green chilies. Slit them lengthwise and cut into 2-inch pieces.
- Wash the carrots. Peel and julienne them (cut into thin strips).
- Peel the ginger and julienne it.
Dry Roast and Grind Spices
- Dry roast the mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and ajwain in a pan until fragrant. Allow to cool completely, then grind into a fine powder using a spice grinder or mortar and pestle.
Sauté Vegetables
- Heat the oil in a pan over medium-low heat. Add the asafoetida and sauté for a few seconds until fragrant. Add the carrots, green chilies, and ginger. Sauté for 3-5 minutes, stirring occasionally.
Combine and Simmer
- Add the salt, red chili powder, turmeric powder, and the ground spice mixture to the pan. Mix well to combine all ingredients. Cook for 2-3 minutes, stirring constantly, until the mixture is well incorporated and slightly softened.
Finish and Store
- Remove the pan from the heat. Stir in the lemon juice. Allow the pickle to cool completely. Transfer to a sterilized, airtight jar or container. Refrigerate for at least 2-3 hours before serving.
Serving and Storage
- Always use a clean, dry spoon when serving the pickle. Refrigerate immediately after each use. This will help maintain freshness and prevent spoilage.
Recipe Notes
Expert Tips for the Best Instant Carrot Pickle:
- For a spicier pickle, add more green chilies or a pinch of extra red chili powder.
- Adjust the amount of salt according to your taste preference.
- Ensure the jar is completely sterilized before storing the pickle to prevent spoilage. You can do this by boiling the jar in hot water for a few minutes.
- If you prefer a smoother texture, you can blend the spices into a paste before adding them to the vegetables.
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Recipe Nutrition
Calories: 131kcalCarbohydrates: 12gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 334mgPotassium: 178mgFiber: 5gSugar: 5gVitamin A: 6240IUVitamin C: 16mgCalcium: 27mgIron: 1mg
Akum Raj Jamir
Articles: 153
3 Comments
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This looks so tasty! Thank you.
Absolutely wonderful! Can’t wait to make it.
This looks so good! Appreciate the share.