To store Punjabi Gajar da Achaar, transfer it to a clean, airtight glass jar and keep it in a cool, dark place. It can last for several weeks at room temperature, but for longer shelf life, refrigerate it. Make sure to use a clean spoon each time to avoid contamination.

Yes, you can make Punjabi Gajar da Achaar vegan by substituting mustard oil with any other vegetable oil like sunflower or canola oil. The recipe is already plant-based, so it fits well within a vegan diet.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar. Keep in mind that the flavor may vary slightly, but it will still provide the necessary sweetness to balance the tangy and spicy flavors of the pickle.

Punjabi Gajar da Achaar pairs wonderfully with Indian flatbreads like roti or paratha, as well as rice dishes such as biryani or plain steamed rice. It also complements lentil dishes like dal, adding a tangy kick to your meal.

To make Punjabi Gajar da Achaar, start by dry roasting the spices and grinding them into a powder. Then, prepare a ginger-garlic-chili paste and sauté it with onions. Make a jaggery syrup with vinegar, combine it with the sautéed mixture, and add the sun-dried carrots and beetroot. Finally, mix in the spices and let it cool before adding mustard seed powder. The pickle is ready to eat after a day of resting.