Instant Gajar Muli mirchi ka Achaar Recipe | Instant Carrot Radish Green Chilli Pickle
Instant Gajar Muli Mirchi ka Achaar Recipe: A quick pickle needing no drying or sun exposure - just mix everything for instant tangy flavour.
Ingredients
1 cup = 250 ml
- 250 gram Carrot (gajar)
- 250 gram Radish (muli)
- 10-12 green chilies (hari mirch)
- 1 tbsp cumin seeds (Jeera)
- 2 tbsp coriander seeds (dhania beej)
- 2 tbsp fennel seeds (sounf)
- 2 tsp yellow mustard (peeli sarsoo)
- 1.5 tsp Mustard seeds (Rie)
- 15 black pepper corns (kali mirch)
- 1 tsp carom seeds (ajwain)
- 1/4 tsp Fenugreek seeds (methi dana)
- 2 tsp Nigella seeds (Kalounji)
- 1 tsp turmeric powder
- 2 tbsp red chilli powder
- 1 cup Mustard oil
- 1/4 tsp Asafoetida (hing)
- 3 tbsp white vinegar (sirka)
- Salt to taste
Instructions
- Peel, wash and cut carrots and Radish lengthwise in desired size. You can cut them round as well. Also slit washed green chilies. All 3 things should be free from water.
- In a pan add cumin seeds, coriander seeds, fennel seeds, yellow mustard, mustard seeds (Rie), black pepper corns, carom seeds, fenugreek seeds.
- Roast them on low heat for 3-4 minutes or until they begin to change the colour.
- Remove from the heat and let these spices cool down completely.
- Grind them to a course powder and take them into a bowl.
- Add Nigella seeds, turmeric powder and red chilli powder.
- Give them a mix. It's a Achaar Masala which can be used in making any of the pickle recipe.
- Heat mustard oil in a pan until smoking point.
- Switch off the heat and let the temperature of oil come down a bit.
- Add asafoetida, chopped veggies (carrot, radish & chilies), salt and the achaar masala.
- Mix well.
- Add vinegar and mix well.
- Cook for 3-4 minutes on low heat. Don't let the veggies loose their crunch.
- Take the pan off the heat and let it cool down completely.
- Instant Gajar Muli ka Achaar is ready. Put it in a clean jar and place in refrigerator for up to 3 to 4 weeks.