%20(3).png)
This week, we’re excited to share the recipe for Gajar Mooli Mirch ka Achar, a winter favourite that celebrates the season's freshest produce. As the markets brim with carrots and radishes, it’s the perfect time to whip up this pickle which is a burst of tangy, spicy, and crisp flavours. While mango and lemon pickles are classics, winter pickles like this bring a unique, seasonal charm to every meal.
This achar is very simple to make, you can adjust the ratio of vegetables as per your choice. You can enjoy Gajar Mooli Mirch ka Achar with plain paratha, aloo paratha, and gobhi paratha as a side dish for any meal.
Ingredients for Gajar Mooli Mirch ka Achar
P Mark Mustard Oil – 1/2 cup (for mixing and preserving)
Carrots (Gajar) – 250 g (peeled and cut into thin sticks)
Radish (Mooli) – 250 g (peeled and cut into thin sticks)
Green Chilies – 100 g (cut into halves)
Salt – 2 tbsp
Turmeric Powder – 1 tsp
Red Chili Powder – 2 tsp
Yellow Mustard Seeds (Rai) – 2 tbsp (coarsely ground)
Fenugreek Seeds (Methi Dana) – 1 tsp (lightly roasted and coarsely ground)
Fennel Seeds (Saunf) – 1 tbsp (coarsely ground)
Asafoetida (Hing) – 1/4 tsp
Method for Gajar Mooli Mirch ka Achar
Wash and dry the carrots, radish, and green chilies thoroughly. Ensure there is no moisture, as this can spoil the pickle.
Peel and cut the carrots and radish into thin sticks. Slice the green chilies into halves.
In a large bowl, combine the carrots, radish, and chilies. Add salt and turmeric powder, mix well, and set aside for 3-4 hours. This helps release excess moisture from the vegetables.
After 4 hours, drain the water completely and pat the vegetables dry with a clean kitchen towel.
Heat P Mark Mustard Oil in a pan until it starts to smoke, then turn off the heat and let it cool slightly.
In another bowl, mix ground mustard seeds, fenugreek seeds, fennel seeds, red chili powder, and asafoetida.
Add the prepared spices to the vegetables and mix well until evenly coated.
Pour the cooled mustard oil over the mixture and toss to ensure everything is well coated.
Transfer the pickle into a sterilized, dry glass jar. Press down the mixture to eliminate any air pockets.
Cover the jar with a clean muslin cloth or lid and keep it in a warm spot for 4-5 days. Stir the pickle with a clean spoon daily to ensure even fermentation.
After 5 days, your Gajar Mooli Mirch ka Achaar is ready to enjoy! Serve it as a side with parathas, rice, or any Indian meal.
Stay tuned every Friday for a brand-new recipe! Whether you're a seasoned chef or a beginner in the kitchen, our blog provides step-by-step instructions, helpful tips, and exciting ideas to elevate your cooking skills.