Gajar Mooli ka Achaar, or spicy carrot and radish pickle, is a vibrant and flavorful condiment that perfectly captures the essence of Indian winter. This tangy, crunchy pickle is a delightful accompaniment to almost any meal, adding a burst of spice and zest to your daily diet. The combination of carrots and radishes, with their contrasting textures and subtle sweetness, creates a unique and unforgettable taste experience. This recipe utilizes traditional Indian spices to create a deeply satisfying pickle that's perfect for enjoying throughout the colder months. Its shelf-stable nature makes it an ideal pantry staple.
This particular recipe focuses on a quick and easy method for preparing this delicious pickle, ensuring optimal flavor and texture. Ready to learn how to create this delicious and vibrant pickle yourself? Let's dive into the simple, step-by-step instructions below.
Tools Needed
- Pan
- Dry Towel
- Mortar and Pestle
- Jar
Ingredients
- Carrot
- Cabbage
- Radish
- Garlic: 1
- Ginger
- Yellow Mustard Seeds
- Nigella Seeds
- Fennel Seeds
- Small Mustard Seeds
- Celery Seeds
- Black Peppercorns
- Cumin Seeds
- Coriander Seeds
- Fenugreek Seeds: 1/4 tsp
- Salt
- Kashmiri Red Chili
- Spicy Red Chili
- Turmeric Powder
- Black Salt
- Asafoetida
- White Vinegar
- Mustard Oil: 1 1/2 cups
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Spices
- Wash and dry carrots, cabbage, and radish thoroughly.
- Peel and chop carrots and radish into sticks. Cut cabbage into florets.
- Mince garlic (optional). You can also add minced ginger.
- Boil salted water. Blanch all vegetables (except garlic) for 2 minutes. Drain and dry well.
- Dry roast yellow mustard seeds and nigella seeds until fragrant. Set aside to cool.
- Dry roast fennel, small mustard, celery, black pepper, cumin, coriander, fenugreek seeds until fragrant. Cool.
Step 2. Make the Spice Paste and Infuse the Vegetables
- Heat mustard oil until it smokes slightly. Remove from heat and let cool to lukewarm.
- Grind the roasted spices with asafoetida, Kashmiri red chili, spicy red chili, turmeric, salt, and black salt.
- Add the blanched vegetables and garlic to the lukewarm oil. Add vinegar.
- Mix in the ground spice mixture.
- Ensure your hands are clean and dry when mixing.
Step 3. Jar and Cure the Pickle
- Pack the pickle into a clean, dry jar, ensuring it's submerged in oil. Add more oil if necessary.
Step 4. Sun-Ripen the Pickle
- Cover the jar with a clean cotton cloth and leave in the sun for 2-3 days.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Avoid leaving the vegetables in boiling water for too long, only blanch them.
- Using dry utensils is essential to prevent spoilage and extend shelf life.
- Ensure the pickle is always covered in oil.
- Mix the pickle daily and return to the sun for ripening.
Nutrition
- Calories: varies*
- Fat: varies*g
- Carbs: varies*g
- Protein: varies*g
FAQs
1. How long does this Spicy Carrot, Cabbage & Radish Pickle last?
When properly stored in a sterilized jar in the refrigerator, this pickle should last for 2-3 weeks. Make sure the jar is completely sealed to prevent spoilage.
2. Can I adjust the spice level in this recipe?
Absolutely! Feel free to adjust the amount of chili powder or green chilies to your preferred level of spiciness. Start with less and add more to taste.
This Spicy Carrot, Cabbage & Radish Pickle is a delicious and satisfying addition to any winter meal. Its vibrant flavors and satisfying crunch make it a perfect accompaniment to heavier winter dishes, or a delightful snack on its own. Enjoy the fruits (or rather, vegetables!) of your labor!