Punjabi Gajar da Achaar (Khatta Meetha Teekha)

A traditional Punjabi carrot pickle with a tangy, sweet, and spicy flavor.

Step 1

Dry roast red chilli, black cardamom, black pepper corn, cloves, cinnamon stick, and cumin seeds.

Step 2

Cool and grind into a powder.

Step 1

Peel ginger and garlic.

Step 2

Coarsely grind ginger, green chilli, and garlic.

Step 1

Peel, wash, and cut carrots lengthwise.

Step 2

Sun dry for 4 hours.

Step 1

Heat mustard oil and add asafoetida.

Step 2

Add ginger garlic chilli paste and chopped onions. Cook on medium heat until translucent.

Step 3

In a separate pan, make jaggery syrup by adding vinegar and jaggery. Bring to a boil until jaggery dissolves.

Step 4

Add sukha masala to the onions.

Step 5

Add sendha namak, black salt, degi mirch, red chilli powder, and fenugreek seeds. Cook for a minute.

Step 6

Add carrots and chopped beetroot for color.

Step 7

Add garam masala and the jaggery syrup. Cook for a few minutes.

Step 8

Cool down for at least 8 hours.

Step 9

Add mustard seeds powder.

Step 10

Ready to eat in a day.

Enjoy with hot parathas for the best taste.

How do I store Punjabi Gajar da Achaar to keep it fresh?

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.

Can I make Punjabi Gajar da Achaar vegan-friendly?

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.

What can I substitute for jaggery in Punjabi Gajar da Achaar?

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.

What dishes pair well with Punjabi Gajar da Achaar?

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.

What is the cooking process for making Punjabi Gajar da Achaar?

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.