Gajar Methi ka Achar

Name: Gajar Methi ka Achar
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10 servings
Cuisine: Haryanvi
Ingredients: 500 g winter carrots, cut into batons; 150 ml mustard oil; 2 tbsp mustard seeds, coarsely crushed; 1 tbsp fenugreek seeds, coarsely crushed; 2 tbsp Red chilli powder; 1 tsp turmeric powder; 3 tbsp Salt; 0.5 tsp Asafoetida

Winter carrots pickled with mustard oil, fenugreek and red chilli, left to mature in the sun — a household pickle made in bulk each cold season.

🇮🇳India· Haryana

Prep: 25 min
Cook: 10 min
Total: 35 min
Servings: 10
Difficulty: Easy
Calories: 60 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Glass jar
•Muslin cloth

Nutrition

Per serving, approximate

Calories: 60 kcal
fat: 4 g
carbs: 5 g
fibre: 2 g
protein: 1 g
calories: 60 kcal

Instructions

1
Spread the carrot sticks on a clean cloth. Dry them in the sun for a day to remove surface moisture.
2
Heat the mustard oil until it begins to smoke. Let it cool down completely.
3
In a large bowl, mix the dried carrots with crushed mustard seeds, fenugreek seeds, chilli powder, turmeric, salt and asafoetida.
4
Pour the cooled mustard oil over the mixture. Mix thoroughly until every piece is well coated.
5
Transfer everything to a clean, dry glass jar. Press down so the oil covers the carrots.
6
Cover with a muslin cloth and leave in direct sunlight for 4-5 days. Stir daily with a dry spoon until matured.
7
Once matured, seal with a lid and store. Keep the oil topped up so it covers the vegetables.