Jhatpat Achari Gajar: Pickled Carrots in Minutes!

18 Sep

Achari Gajar: Pickled Carrots

Achari gajar (pickle-like carrots) takes its inspiration from the taste of traditional Indian pickles.  A side dish to spruce up any Indian meal, this recipe’s USP is its “express” approach. In a departure from the long-drawn process of making conventional pickles, achari gajar is ready in minutes.

The trick lies in using the key pickle ingredients – mustard and fenugreek – in abundance, and letting high heat substitute for slow pickling.

You Need:

  • Carrots – 4 small (250 grams)
  • Mustard oil – 1 tablespoon
  • Mustard seeds – 1 heaped teaspoon
  • Fenugreek powder – 1/2 teaspoon
  • Red chili powder – 1 teaspoon
  • Salt – to taste
  • Lemon – 1

How To Make Achari Gajar:

Cut the carrots into thick matchsticks.

Heat mustard oil in a non-stick pan. When smoking hot, throw in the mustard seeds and let them splutter.

Then slide in the carrot sticks with fenugreek powder, and cook them on medium-high flame for 4 minutes. I prefer the semi-cooked taste of carrots – not raw but still retaining the crunch. You can cook them longer if you wish.

Sprinkle red chili powder and salt, cook for another minute. In the end, squeeze the juice of a lemon over it and mix well.

Note: Achari gajar does taste better the day after it is made :-)

Achari Gajar: Pickled Carrots

To Serve:

As an accompaniment with any Indian meal, as an add-on to sandwiches…I added achari gajar to cheese cucumber sandwiches and loved the result.

Notes:

Try a couple of quick pickle recipes using tomatoes: tomato pickle in mustard oil and vinegar, tomato pickle with garlic and curry leaves.

For a more classical pickle recipe which uses the sun-drying method, see green chili pickle.

4 Responses to “Jhatpat Achari Gajar: Pickled Carrots in Minutes!”

  1. deeksha September 18, 2011 at 1:10 PM #

    looks tempting and colorful.

    • S September 18, 2011 at 5:50 PM #

      Thanks deeksha.

  2. Shital January 4, 2012 at 8:15 PM #

    Loved your blog! Nicely laid out and easy to follow recipes. How long can these Achari carrots be stored for? Can I use sesame or vegetable oil instead of mustard?

    • S January 4, 2012 at 10:02 PM #

      Thanks for your generous praise Shital.

      Achari gajar stays good for 4-5 days in the fridge for sure. It might stay good longer but I’ve never got a chance to find out – I always finish it off within that time.

      As a true blue Bihari I swear by mustard oil, but yes sesame oil can be used in its place. It will alter the result somewhat but should taste fine.

Leave a Reply