GAAJAR KA ACHAAR!!!

GAAJAR KA ACHAAR!!!

Pickle is something that you will find in every Indians house. You can even say it's mouth watering at times…. 

It is not uncommon to find terraces of households across India covered in cut fruits and vegetables laid out on clean cotton bed sheets, left out to dry under the gentle winter sun. It’s pickling season and everything from limes, chillies, carrots, dates or berries, is prepared to be doused in spice mixes and preserved in oil and salt.

The most popular pickle during summer months across India is still the mango, whether it is made with fennel seeds or asafoetida, called hing in Hindi. Mangoes are turned into a chutney with sugar in Gujarat, pickled with saunf or aniseed in Uttar Pradesh and Bihar, and in Andhra Pradesh, they are pickled often with fiery chillies.

Opening a jar of pickles is universally euphoric. First, the aromas of the spices lure me back to childhood. Shortly after, I smell the fiery peppers, and the bright red and green-colored fruit peeks out of the mixture.

Let me share a recipe, that my mom often prepares. 

Recipe

Carrot Pickles

Yields 1 jar

Ingredients

1 large carrot, peeled

1 teaspoon salt

1/2 teaspoon red chili powder

1/2 teaspoon lemon juice

1 teaspoon sugar

1 teaspoon fenugreek powder (optional)

3 tablespoons mustard oil

1/2 teaspoon black mustard seeds

1 pinch asafoetida

Directions

Slice carrot thinly on a mandolin, place in a bowl.

Add salt, red chili powder, lemon juice, sugar and optional fenugreek powder to the bowl. Set aside for 30 minutes.

Heat mustard oil on medium-high, add mustard seeds and asafoetida.

Remove oil from heat and cool.

Pour over carrots and stir.

Place pickles in a clean glass jar. Store in the refrigerator for a week.