Punjabi Gajar ka Achaar | Hari Ghotra
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Punjabi Gajar ka Achaar

Carrot Pickle

  • Heat Hot
  • Serves 10
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY LOW-FAT WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
Punjabi Gajar ka Achaar

Hot and spicy carrot pickle

Hari says

Every Indian meal needs something zingy and spicy to go with it. This fresh carrot and chilli pickle is a wonderful accompaniment that is quick to make. Make sure your carrots and chillies are thoroughly dry before adding them to the spice mix.

This pickle should keep for a couple of weeks be sure not to introduce any liquid to the jar though.

  • Ingredients
  • Method
  • 5 medium carrots
  • 5 green chilies
  • 1½ tsp salt
  • 1½ tsp coarsely ground mustard seeds
  • 1 tsp chili powder (adjust to taste)
  • ¼ tsp asafoetida 
  • juice of ½ lemon
  • 1 tbsp mustard oil or vegetable oil
  1. Peel the carrots and cut in half then into thin batons or slices.
  2. Place the sliced carrots on some kitchen roll and cover with more kitchen roll for a few hours to remove any excess water (you may need to replace the kitchen roll).
  3. Wash and dry the green chillies and slice them open.
  4. Mix all the remaining ingredients together and mix in the dried carrots and chillies.
  5. Place the pickle into a clean, dry glass jar and put the lid on.
  6. Set the jar in the sun for a day and it will be ready to eat the next day. Keep refrigerated and it will keep for about two weeks (do not introduce any water to the jar).

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Hari Ghotra