Carrot Pickle - Instant
Gajar ka Taza Aachar
Uma Charu Gupta
This pickle is ready in 2 days in hot weather and 4-5 days in cold weather. However, it can be eaten immediately. It is not for long term storing and should be kept in the fridge, where it will last a couple of weeks. All amounts are approximate and can be adjusted according to taste.
2-3 large carrots
2-4 green chillies, thickly sliced lengthways
1 tsp. yellow mustard seeds. You can use black mustard seeds (rai) or a mix of both. If using black mustard seeds, grind them coarsely.
1/2 tbsp. vegetable oil
salt to taste (approximately 1 tsp.)
You can add 1 tsp of white sesame (til) seeds
Peel and grate carrots coarsely. They can be thinly sliced lengthways, same length as the chillies. Leave on a towel to dry off the water/juice.
Place everything in a bowl, mix and fill in a clean jar.
Leave on the window sill for 2-4 days. You can leave it in the bowl if you don’t have a jar.
Once ready, keep in the fridge.
You can add a few sultanas to this pickle.
Also see Pickle and Chutney Selection.