Name: Tangy Black Carrot Kanji: A Refreshing Fermented Indian Drink
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 5.5 medium Carrots (black); 1 ltr Water; 5 Tbsp Mustard Seeds (ground); 1/4 tsp Chili Powder (red); 1 tsp Salt (or to taste)

Tangy Black Carrot Kanji: A Refreshing Fermented Indian Drink

20 minutes

1034 reads

4.60 from 5 votes

Indian

About Tangy Black Carrot Kanji: A Refreshing Fermented Indian Drink

Craving a vibrant, tangy drink that's both delicious and good for you? Look no further than this Black Carrot Kanji (Kali Gajar Ki Kanji), a traditional North Indian fermented beverage perfect for festivals like Holi or a refreshing daily boost.

Deep purple carrots ferment with aromatic mustard seeds and warming spices, creating a probiotic powerhouse that aids digestion. This unique drink delivers an unforgettable flavor experience.

Follow our simple recipe to unlock the secrets of fermenting this vibrant Kanji and enjoy a truly special homemade beverage.

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Recipe Time & More

Prep15

Cook5

Total20

Calories60 kcal

Serves

Served AsBeverages

Recipe TasteSpicy Tangy

Ingredients

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Instructions

Wash, peel, and cut the black carrots into 2-inch batons.
In a large pot, bring the water to a rolling boil. Add the carrot batons. Return the water to a boil, then immediately remove from heat.
Allow the carrots and water to cool completely, uncovered. This helps prevent harmful bacteria growth before fermentation begins.
Once cooled, stir in the ground mustard seeds, red chili powder, and salt. Adjust salt to your preference.
Cover the pot with a muslin cloth or cheesecloth, securing it with a rubber band or string. This allows for airflow while keeping out insects and dust.
Place the covered pot in a sunny location for 2 days to ferment. The kanji will develop a tangy flavor as it ferments.
After 2 days, or when the kanji reaches desired tanginess, transfer it to a clean, covered glass jug. Refrigerate to slow down fermentation and preserve the flavor.
Serve the chilled kanji in glasses. The fermented carrot batons can be served alongside as a tangy pickle.
The kanji will keep well in the refrigerator for up to 2 weeks.

Recipe Notes

Good To Know

Any type of salt such as common salt, rock salt, or kosher salt can be used.
If black carrots are unavailable, you can use regular red or purple carrots and add a small piece of beetroot to achieve a similar deep color and earthy sweetness.
For an extra kick, add a few slices of fresh ginger or a pinch of asafoetida (hing) during fermentation, which enhances both flavor and digestive benefits.

Expert Tips

For a smoother kanji, blend the fermented mixture before serving.
Adjust the amount of mustard seeds and red chili powder to control the spiciness of the kanji.
Experiment with different vegetables like radish or turnips for a unique flavor profile.

Storage Instructions

Once the kanji has reached the desired sourness, transfer it to the refrigerator to slow further fermentation and maintain its tangy taste for up to a week.