Step-by-step
1
firstly, in a pan take 1 tbsp mustard, 1 tsp cumin, 1 tsp coriander seeds, ½ tsp fennel, ¼ tsp ajwain and ½ tsp methi.
2
dry roast on low flame until the spices turn aromatic.
3
cool completely and blend to a coarse powder. pickle masala is ready, keep aside.
4
in a large kadai heat ¼ cup oil and add pinch hing, ½ tsp kalonji. use mustard oil for authentic flavour.
5
also add 1 inch ginger, 2 clove garlic and 2 chilli. saute slightly.
6
further, add 1½ cup radish, 1½ cup carrot and stir fry for a minute.
7
stir fry until the radish and carrot shrink slightly.
8
keeping the flame on low add prepared pickle masala, 1 tbsp chilli powder, ½ tsp turmeric, ½ tsp aamchur and 1 tbsp salt.
9
mix well making sure everything is well combined.
10
now turn off the flame and add 3 tbsp vinegar. vinegar gives sourness and also acts as a preservative.
11
mix well making sure everything is well combined.
12
finally, enjoy gajar mooli ka achar immediately or store in an airtight container and enjoy for a week when refrigerated.
Video
Notes
- firstly, make sure to saute radish and carrot slightly, as it should still have the crunchiness.
- also, since we are not keeping the pickle in the sun, it needs to be refrigerated for longer shelf life.
- additionally, adjust the amount of salt depending on the spiciness.
- finally, gajar mooli ka achar recipe tastes great when served after 1 day.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/gajar-mooli-ka-achar-recipe/