Instant Gajar Mooli Mirch ka Achar is a delicious, spicy and tangy instant pickle made of gajar (carrot), mooli (radish), mirch (green chilli) and some freshly pounded assorted spices. This achar or pickle gets ready in minutes and tastes incredible. The crunchiness of gajar and mooli, the spiciness of the mirch and the amalgamation of freshly pounded spices with them is a true gastronomical delight. As the name suggests, this pickle is an instant pickle full of bursting flavours that will tickle our tastebuds.You can prepare this recipe with a few basic ingredients available in your pantry. It is a must to make gajar mooli mirch ka achar in winter. Traditionally, this pickle takes 2-3 days to get ready to consume, but with this recipe, you can enjoy this pickle in a few minutes. Prepare your ingredients, roast and coarsely grind the spices, saute the veggies for 1-2 minutes, add the spices, salt and vinegar and serve your instant achar with your favourite poori and parantha. You can increase or decrease the amount of spices. Instead of vinegar, you can use lemon juice. This pickle stays good for 2-3 days at room temperature. Store the pickle in an airtight glass bottle in the fridge for a longer shelf life.
Utensil and Tools
- Faber Hobtop
- Prestige Fry Pan
- Prestige Omega Deluxe Granite Kadai
- Silicon Spatula
- Wonderchef Nutri Blend
- Bulfyss Bamboo Wood Chopping Board
Ingredients
- 1 medium (125 gm) Gajar (Carrot)
- 1 medium (125 gm) Mooli (Radish)
- 10 Green Chilli
- 1 inch Ginger
- 1 tbsp Yellow mustard seeds
- 1 tsp Black mustard seeds
- 1 tsp Coriander seeds
- ½ tsp Cumin seeds
- 1 tsp Saunf (Aniseeds)
- ¼ tsp Methi (Fenugreek seeds)
- 10 Black Peppercorn
- ¼ tsp Ajwain (carrom seeds)
- â…“ cup Mustard oil
- ¼ tsp Hing
- 1 tsp Kashmiri Chilli Powder
- ½ tsp Turmeric powder
- Salt to taste
- ¼ tsp Kalonji (onion seeds)
- 1 tbsp Vinegar
Video
Instructions
- Wash and peel the carrot and radish. Wash green chillies and peel the ginger. Wipe and dry them up with a kitchen towel.
- Cut the carrot and radish lengthwise into 2-inch long sticks. Cut the ginger into thick julienne. Slit the chillies lengthwise into two pieces. If you want a less spicy pickle, remove the chillies' seeds.
- Heat a pan on low flame and add yellow mustard seeds, black mustard seeds, cumin seeds, coriander seeds, carom seeds, fenugreek seeds, aniseeds and black peppercorns. Roast them on a medium flame for 2-3 minutes until they smell aromatic.
- Let the spices cool down completely and transfer them to a grinder. Grind them coarsely. Keep it aside.
- Heat mustard oil in a kadhai or pan until smoking hot. Add hing and chopped vegetables. Mix it well and saute on medium-high flame for 2 minutes. Do not overcook the vegetables. It should have a bite, and the colour and texture should be intact.
- Add turmeric powder, Kashmiri chilli powder, 1 ½ tablespoons of ground spices, onion seeds and salt. Mix them well and turn off the flame.
- Add vinegar and mix it well. Let it cool down completely, and enjoy it with your favourite roti or parantha.
- Store it in an airtight container. This pickle stays well for 2 days at room temperature. Store it in a fridge for a longer shelf life.
- Instant gajar mooli mirch achar or pickle is ready to enjoy!
Nutrition
Calories: 29kcalCarbohydrates: 1gProtein: 0.2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 51mgPotassium: 9mgFiber: 1gSugar: 1gVitamin A: 26IUVitamin C: 2mgCalcium: 3mgIron: 0.1mg
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