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# Carrot Pickle Recipe
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| **Prep time** | 10 min |
| **Cook time** | 10 min |
| **Total time** | 20 min |
| **Serves** | 1 box |
## Ingredients
* 3 carrot *(thickly sliced (approx. 1½ cups chopped carrot))*
* 5 tbsp oil
* 2 inches ginger *(thinly sliced)*
* ¾ tsp mustard seeds / rai
* 1 dried red chilli
* ¼ tsp hing / asafoetida
* 10 curry leaves
* 2 tsp kashmiri chilli powder *(add more if you prefer spicy)*
* ¼ tsp turmeric powder
* 1 tsp mustard seeds *(powdered)*
* ¼ tsp methi / fenugreek seeds *(dry roasted and powdered)*
* 1 tbsp salt *(adjust to your taste)*
* 1 tsp white vinegar
* 2 lemon juice
## Instructions
1. firstly, in a large pan add 2 tbsp of oil and to that add ginger juliennes (thick pieces of ginger).
2. furthermore, add chopped carrot and saute.
3. saute on medium flame for 1 minute. keep them aside.
4. next to the same oil, add 3 more tbsp of oil.
5. once the oil is sufficiently hot, add mustard seeds, red chilli, hing and curry leaves. saute till the mustard seeds splutter.
6. furthermore, add 2 tsp of chilli powder, turmeric powder, mustard powder, fenugreek powder and salt. to prepare fenugreek powder and mustard powder, dry roast then powder them.
7. give a good mix and switch off the flame.
8. now add fried carrot and ginger.
9. additionally, add a tsp of vinegar.
10. also add juice of 2 lemons.
11. then give a good mix. once the pickle is cooled completely transfer to a glass jar. and clean the sides with the help of tissue paper.
12. finally, serve pickle immediately or store in a airtight container.
## Step-by-step
firstly, in a large pan add 2 tbsp of oil and to that add ginger juliennes (thick pieces of ginger).
furthermore, add chopped carrot and saute.
saute on medium flame for 1 minute. keep them aside. over frying makes carrot soft and loose crunchiness.
next to the same oil, add 3 more tbsp of oil.
once the oil is sufficiently hot, add mustard seeds, red chilli, hing and curry leaves. saute till the mustard seeds splutter.
furthermore, add 2 tsp of chilli powder, turmeric powder, mustard powder, fenugreek powder and salt. to prepare fenugreek powder and mustard powder, dry roast then powder them.
give a good mix and switch off the flame. adding spices to oil gives bright red colour to you pickle. and also be careful not to burn down the spices.
now add fried carrot and ginger.
additionally, add a tsp of vinegar.
also add juice of 2 lemons. add more or less according to your preference. however, it helps to prevent pickle from spoiling.
then give a good mix.
once the pickle is cooled completely transfer to a glass jar. and clean the sides with the help of tissue paper.
finally, serve pickle immediately or store in a airtight container. pickle stays fresh for a week without refrigerating.
## Video
## Notes
* firstly, if you want to store pickle for longer time, then do not forget to refrigerate.
* furthermore, adding lemon juice and vinegar prevents pickle from spoiling.
* additionally, you can add veggies of your choice like cauliflower, beetroot, capsicum, chilli to make vegetable pickle.
* moreover, using til oil makes the pickle more tasty.
* always remember to add 1:2 ratio of mustard powder and chilli powder to make a perfect pickle.
* most noteworthy, make sure to wash and pat dry the vegetables overnight. else there are chances for pickle to spoil quickly.
* finally, pickle taste great after 3 days.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/carrot-pickle-recipe-gajar-ka-achar/](https://hebbarskitchen.com/carrot-pickle-recipe-gajar-ka-achar/)
