Carrot & Radish Pickle (Gajar Mooli Ka Achar), a pickle that is incredibly simple and tasty.
You have the flexibility to adjust the vegetable ratios based on your preference.
Ginger and green chillies can be included for extra flavour, but it's optional—you can add them or skip them altogether.
If radishes aren't your favourite, swap them out with sliced turnips.
This recipe caters to individual tastes and preferences and is perfect for enjoying with every meal.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash and pat dry the carrots and radishes, then finely slice them. Place on a kitchen towel to dry, preferably overnight.
In a large pan or kadhai, heat 2 tbsp oil over medium heat. Add finely chopped ginger and sauté briefly.
Add sliced radish and carrots, stir-frying for 1-2 minutes until they slightly shrink. Transfer to a plate and set aside.
In the same pan, heat the remaining 2 tablespoons of oil over medium heat. Add asafoetida, black mustard seeds, yellow mustard seeds, fenugreek seeds, dried red chillies, and curry leaves. Let it splutter.
Add Kashmiri red chilli powder, turmeric and salt to the pan. Mix well.
Combine the sautéed radish and carrots in the pan, ensuring everything is well mixed.
Turn off the heat and add vinegar and lemon juice. Mix well and allow to cool at room temperature.
After 5-6 hours, bottle the pickle in an air-tight jar or container and refrigerate.
Enjoy!
The pickle tastes better after 2-3 days.
Refrigeration enhances the shelf life of the pickle.
Adjust the quantity of red chilli powder according to personal taste.
Adjusting the salt level in the pickle is possible; you can add a smaller or larger amount as desired.
Serving depends on the portion served.
How do I make Quick Carrot & Radish Pickle step by step?
To make Quick Carrot & Radish Pickle, start by washing and slicing the carrots and radishes. Pat them dry and let them dry on a kitchen towel overnight. Heat oil in a pan, sauté chopped ginger, then add the sliced vegetables and stir-fry for 1-2 minutes. In the same pan, add spices like asafoetida, mustard seeds, and curry leaves, allowing them to splutter. Mix in the sautéed vegetables, then add Kashmiri red chilli powder, turmeric, salt, vinegar, and lemon juice. Allow the mixture to cool, then bottle it in an airtight container and refrigerate for best flavor.
Can I substitute radishes in the Quick Carrot & Radish Pickle recipe?
Yes, if you're not a fan of radishes, you can easily substitute them with sliced turnips. This will give you a different flavor profile while still maintaining the essence of the pickle. Feel free to adjust the vegetable ratios based on your personal taste preferences.
What is the best way to store Quick Carrot & Radish Pickle?
To store Quick Carrot & Radish Pickle, transfer it to an airtight jar or container after it has cooled down. Keep it refrigerated to maintain freshness. The pickle can last for several weeks in the fridge, allowing the flavors to develop over time.
Is Quick Carrot & Radish Pickle suitable for vegan diets?
Yes, Quick Carrot & Radish Pickle is suitable for vegan diets as it contains no animal products. The recipe is plant-based and can be enjoyed by anyone following a vegan lifestyle.
What dishes pair well with Quick Carrot & Radish Pickle?
Quick Carrot & Radish Pickle pairs wonderfully with a variety of dishes. It complements Indian meals, such as dal and rice, or can be served alongside grilled meats and sandwiches for a zesty kick. Its tangy flavor enhances the overall meal experience.
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