Mooli gazar ka achar

Pickled Carrot and Radish

Winter special pickle mooli gazar ka achar. wow!!!!!!! 

Winter is here, which for me indicates that it’s time for “Gajar Mooli ka Achar” (Carrot Radish Pickle). ???????? I cherish it not only for its delicious flavour but also for its nostalgic appeal. brings back memories of spending cold days at my parent’s house, soaking up the sun and enjoying hot parathas (Indian flatbreads). For more CHUTNEY PICKLE JAM RECIPES click

What we need:

½ KG carrot
250 gm ginger
100 gm green chilli
½ kg mooli/radish
6 tablespoons black mustard coarsely grounded
2 tablespoons red chilli powder
1 tablespoon salt
2 tablespoon turmeric powder
½ teaspoon coarsely ground black pepper
2 tablespoons white vinegar
1/2 teaspoon Asafoetida
1 cup mustard oil

How to make: 

Pickled Carrot and Radish

Winter special pickle mooli gazar ka achar. wow!!!!!!!

Winter is here, which for me indicates that it’s time for “Gajar Mooli ka Achar” (Carrot Radish Pickle). ???????? I cherish it not only for its delicious flavour but also for its nostalgic appeal. brings back memories of spending cold days at my parent’s house, soaking up the sun and enjoying hot parathas with mooli gazar ka achar (Indian flatbreads).

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What we need:

½ KG carrot
250 gm ginger
100 gm green chilli
½ kg mooli/radish
6 tablespoons black mustard coarsely grounded
2 tablespoons red chilli powder
1 tablespoon salt
2 tablespoon turmeric powder
½ teaspoon coarsely ground black pepper
2 tablespoons white vinegar
1/2 teaspoon Asafoetida
1 cup mustard oil

How to Make Pickled Carrot and Radish

Wash and dry all the vegetables. Remove chilli stalk, peel ginger, carrot and radish Cut the carrot and radish into 2-inch thin pieces. Cut ginger into long and thin pieces. Slice the green chilli from the centre. Take a big glass bowl and keep all chopped vegetables in the same bowl. Add salt and mix well cover and keep for 12 hours mix it and cover again and leave for 12 hours. Next day strain all water and keep in a strainer for ten minutes to strain all juice making sure there is no juice left.
Spread vegetables in a big tray or dry cloth and dry for 2-3 hours in sunlight. if you can’t dry in sunlight you can dry under the fan.
When it is dry transfer it into a glass bowl .in a pan heat ½ cup mustard oil till the smoke turns off the flame and add hing (Asafoetida) and cool the oil completely. Meanwhile, add 2 tablespoons of salt, coarsely grind mustard, turmeric powder, red chilli powder, and coarsely ground black pepper and mix well lastly add mustard oil and mix all ingredients well. Add vinegar mix again and transfer into a glass jar keep for 3 days. Stir the pickle every day once.
Note:
You can store it for 3-4 months.
Always use a clean and dry spoon to take out the pickle.