By Suprita Mitter
November 13, 2024
This tangy carrot pickle that brings warmth to any meal. Made with seasonal, fresh carrots and aromatic spices, it’s a perfect companion for chilly days, adding a burst of flavour and brightness to traditional Indian meals.
500 gms carrots 1 tbsp mustard seeds 1 tbsp fennel seeds 1 tsp fenugreek seeds 1 tsp turmeric powder 1 tbsp red chilli powder 2 tbsp mustard oil Salt Juice of 1 lemon
Wash and peel the carrots, then cut them into thin strips.
In a pan, lightly roast mustard seeds, fennel seeds, and fenugreek seeds for 1-2 minutes until aromatic. Let them cool, then coarsely grind them.
In a large bowl, combine the carrots, ground spices, turmeric powder, red chilli powder, and salt. Mix well.
Heat mustard oil until it reaches a smoking point.
Add lemon juice and mix thoroughly.
Transfer the pickle to a clean jar and let it sit for 2-3 days, shaking the jar daily. The flavours will deepen as it marinates and the achaar is then ready.