10 Minute Gajar ka Achaar

Ingredients

• Carrots 2-3 (200 grams), cut into sticks
• Ginger 3 inch long, cut into sticks
• Green chilies 3-4 (do not cut)
• Coriander seeds 1.5 tsp
• Saunf (Fennel seeds) 1.5 tsp
• Cumin seeds 1 tsp
• Rai (Mustard seeds) 1/2 tsp
• Dried red chili 1-2
• Methi dana (fenugreek seeds) 1/4 tsp
• Salt to taste
• Kalonji (nigella seeds)
• Turmeric powder 1/2 tsp
• Garam masala 1/2 tsp
• Paprika powder 3/4 tsp
• Vinegar 2 tbsp
• Mustard Oil 7-8 tbsp
• Lemon juice as needed

Preparation

1. Dry roast coriander seeds, fennel seeds, cumin seeds, mustar seeds and red chili for a minute or so on low flame until aromatic. Add fenugreek and turn the flame off. Stir a few times.
2. Allow to cool down and grind into a coarse powder.
3. Place the carrots, ginger and green chilies in a heat safe bowl.
4. To the carrots, add the coarse powder as needed, salt, turmeric powder, garam masala, nigella seeds, paprika powder and vinegar. Mix well.
5. In a pan, heat mustard oil to its smoke point. Add this hot oil to the carrots immediately.
6. Mix, taste and add lemon juice as needed. Adjust salt.
7. Pickle is ready! Enjoy with your favorite sabzi or dal chaawal.
8. STORAGE: Allow the pickle to come to room temperature and transfer to a container.
9. Refrigerate and use within 10 days.