A quick and flavorful instant pickle made with carrots, mooli (radish), ginger, and green chillies. This traditional-style achaar is cooked briefly in mustard oil and can be enjoyed straight away.
- Serves: 6–8 People
- Prep Time: 25 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 600 g Carrots, peeled and cut lengthwise
- 200 g Mooli (white radish), peeled and cut
- 130 g Ginger, peeled and sliced round
- 50 g Green chillies, whole
- 300 g Mustard oil
- 15 g Coriander seeds
- 15 g Cumin seeds
- 15 g Fennel seeds
- 15 g Nigella seeds (kalonji)
- 15 g Mustard seeds
- 15 g Ajwain (carom seeds)
- 15 g Salt
- 15 g Turmeric powder
- 15 g Fenugreek (methi)
- 15 g Pickle masala
- 7 g Degi mirch (red chilli powder)
- 30 g White vinegar
- 5 g Hing (asafoetida)
For Dressing
Nutritional Information
-
Calories
185kcal -
Protein
3g -
Carbohydrates
10g -
Fat
15g -
Fiber
3g -
Sodium
620mg
Procedure
-
15 minutesMark As Complete
Prepare vegetables
Peel and cut carrots and mooli into long pieces. Slice ginger into round pieces. Leave chillies whole.
-
3 minutesMark As Complete
Roast whole spices
Dry roast coriander seeds, cumin seeds, fennel seeds, mustard seeds, nigella seeds, and ajwain for 2 minutes. Cool slightly and coarsely grind (do not make a fine powder).
-
3 minutesMark As Complete
Heat mustard oil
Heat mustard oil in a wok until hot, then turn off the heat.
-
5 minutesMark As Complete
Cook vegetables
Add carrots, mooli, ginger, and chillies to the hot oil. Mix well and cook for 2 minutes.
-
3 minutesMark As Complete
Add spices and vinegar
Add turmeric, salt, fenugreek, pickle masala, degi mirch, hing, and white vinegar. Mix and cook for another 2–4 minutes.
-
1 minuteMark As Complete
Finish with roasted spices
Turn off the heat and add the roasted, ground spices. Mix well.
-
5 minutesMark As Complete
Cool and serve
Allow to cool slightly. This instant pickle is ready to eat.
