Gajar Ka Achar Recipe
Gaajar ka achar is a spiced vegetabel pickle made with carrots. A cooked pickle, the gaajar ka achar or carrot pickle is prepared with chili, mace, cloves and cardamom. Sweetened with jaggery, the gaajar ka achar is sealed and set in the sun to mature.
Ingredients
Water 3 cups
Carrots 230 gms
Mustard seeds 1 1/2 tsp
Chilli powder 1/2 tsp
Ground mace, cloves and cardamom 1/8 tsp each
Salt 2 tsp
Shredded jaggery 1/4 cup
Mustard oil 1/3 cup
Directions
1) Scrape the carrots and cut into 2 inch long pieces and blanch them in 2 liters of boiling water.
2) When the carrots get tender, drain the water and make them arid under sunlight for an hour or until they properly dry out. In absence of proper sunlight, use an oven of 200° Fahrenheit.
3) Mix the cardamom, mace, cloves, chilli powder, ground mustard seeds and salt with jaggery in another bowl.
4) Now add the dried carrots to the mixture and blend thoroughly.
5) Move the pickle into a sterilized jar.
6) Lightly heat mustard oil in a saucepan and as soon as oil begins to smoke, remove it from the flame and cool for 4 minutes.
7) Now pour it into the jar of carrots mixture and cover the jar with a clean cloth.
8) Keep the jar in sunlight for 13-14 days and shake the jar two or three times daily.
2) When the carrots get tender, drain the water and make them arid under sunlight for an hour or until they properly dry out. In absence of proper sunlight, use an oven of 200° Fahrenheit.
3) Mix the cardamom, mace, cloves, chilli powder, ground mustard seeds and salt with jaggery in another bowl.
4) Now add the dried carrots to the mixture and blend thoroughly.
5) Move the pickle into a sterilized jar.
6) Lightly heat mustard oil in a saucepan and as soon as oil begins to smoke, remove it from the flame and cool for 4 minutes.
7) Now pour it into the jar of carrots mixture and cover the jar with a clean cloth.
8) Keep the jar in sunlight for 13-14 days and shake the jar two or three times daily.
