Red carrot chili pickle recipe| Gajar Mirchi ka jhatpat achaar recipe

Gajar Mirchi Ka Achaar| Red Carrot Chilli Pickle | Instant Recipe

  • Prep Time
    20 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Beginner

Red carrot chilli pickle or gajar mirchi ka jhatpat achaar is delicious and healthy too, that can be made instantly.

Red carrot chili pickle is made with seasonal carrots | Delhi carrots and green chili that come in winter. This red carrot chilli pickle is an instant recipe and stays good for at least 20 days at room temperature. Try this red carrot chili pickle with your parathas for a great combo.

For more interesting recipes like red carrot/chilli pickle or gajar mirchi ka jhatpat achaar recipe, please click on the links below.

 

Current Recipe Rating

(3.3 / 5)

8 ratings

  • Recipe
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Ingredients

  • Red carrots (cut in juliennes) - 500 grams
  • Yellow mustard seeds - 1/2 cup
  • Mustard seeds seeds - 1/2 cup
  • Ajwain / carrom seeds - 3 tablespoons
  • Methi dana / fenugreek - 3 tablespoons
  • Hing / asafoetida - 1 teaspoon
  • Red chilli powder - 2 tablespoons
  • Haldi / turmeric powder - 2 tablespoons
  • Salt as per taste
  • Ginger Pieces ( cut in juliennes) - 2 medium pieces of 2 inch size
  • Green chilli (thin slices) - 5-6 full pieces
  • Oil - 3/4 cup

Instructions

  1. Heat a kadai and dry roast yellow mustard, mustard, ajwain and methi seeds together for around 1 minutes till you get the aroma of spices.
  2. Grind these roast spices coarsely and keep this spice mixture aside.
  3. Heat oil in a deep kadai. Once the oil is hot add carrot, grated ginger and green chilli add roast it for 2 minutes.
  4. Now add the coarsely grinded mixture, red chilli powder, turmeric powder, salt, hing and mix well for 2 more minutes.
  5. Turn off the heat and transfer the carrot mix to a big bowl.
  6. Cover the bowl tightly or use a air tight container and leave it i in sunshine preferably for 3 days.
  7. The carrots become softer and taste delicious once soaked in spices. Also soaking helps the methi/ fenugreek in the recipe to loose bitterness and add more flavor. Red carrot chili pickle recipe is ready after 3 days to enjoy with your parathas or rotis.

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