Traditional Carrot Pickle: A Tangy Twist on a Classic Indian Favorite

Traditional Carrot Pickle: A Tangy Twist on a Classic Indian Favorite

The pickling season is here, and all over India some amazing traditional Achaar is being created in almost every home. With fresh raw mangoes in abundance everywhere, that’s the current craze, mostly across North India – Mango Achaar. But let’s do something different. Let’s go off the beaten path and combine carrots, spices and golden Mustard Oil to create a lip-smacking pickle that will leave you longing for more.

The ingredients that you will require for this Carrot Pickle are:

1. Carrots: 6, medium-sized

2. P Mark Mustard Oil: 3 tablespoon

3. Mustard Seeds (Rai): 1 teaspoon

4. Dry Mango Powder (Amchur): 1 teaspoon

5. Fennel Seeds (Saunf): 1 teaspoon

6. Turmeric (Haldi) Powder: Just a pinch

7. Red Chilli Powder: 1 teaspoon

8. Asafoetida (Heeng): Just a pinch

9. Salt: to taste

Preparation:

Peel the carrots and wash them thoroughly. Wipe off the water and leave the carrots out to dry. It is important to ensure that the carrots are totally dry. Do remember – moisture is the arch enemy of good pickling. Any residual moisture could ruin your pickle.

When the carrots are completely dry, cut them into long slices, one-to-two inches in length.

Grind the mustard seeds.

Wash and sterilize a glass or porcelain pickling jar and wipe it dry. Let it dry completely.

Method:

In a large bowl, add the ground mustard seeds, dry mango powder, turmeric powder, fennel seeds, red chilli powder, asafoetida and salt. Mix well.

Add the carrot slices and mix vigorously, making sure that each slice of carrot is coated in the spices.

Add the Mustard Oil to the bowl and mix the contents thoroughly. The vital ingredient in the pickling process is cold-pressed Mustard Oil. This is the preservative that facilitates the pickling process and keeps the pickle fresh and healthy.

Next, carefully pour/transfer the contents into the pickling jar that you had sterilized and dried earlier. Cover the mouth of the jar with a clean, dry muslin cloth and tie it firmly with a cord around the neck of the jar. Place the jar in the sun (ideally outdoors in a place like a terrace, a balcony or a window sill). Bring the jar indoors at night to prevent moisture from setting in. Repeat this process for around four to five days.

Your traditional Carrot Pickle is now ready. This red-and-gold treasure is sure to add a delightful touch to every meal that you serve.