I only recently discovered achaar, a popular Indian condiment, until my mom bought a small jar of it at a local farmer’s market. Think mango salsa, but pickled with Indian flavors. Achaar goes on just about anything; naan, rice, roti, and curries, just to name a few. This particular achaar uses carrot as the main pickled ingredient.
Gaajar Ka Achaar
Cuisine: IndianDifficulty: Level 1Prep time
10
minutesIngredients
2 carrots, finely diced
1 clove black garlic, crushed
4 cloves garlic, crushed
2 fresh lime leaves
2 tbs lemon juice
1/8 cup sesame oil
3/8 cup vegetable oil
1 tbs kosher salt
1/2 tsp reshampatti chili powder
1 tsp mustard seed
1/2 tsp cardamom seed
1/2 tsp fenugreek seed
1/2 tsp cumin powder
1/2 tsp turmeric powder
Directions
- Roast the seeds in a dry warm pan until they become fragrant or start to jitter in the pan, only about 30 – 45 seconds. Remove half of the seeds from the pan and grind them into a coarse powder.
- Mix the crushed garlic, diced carrots, and all the dry spies, until everything is well coated. Spoon everything into a jar that can be sealed tightly.
- Leaving the remaining unground seeds in the pan, heat the oils in the pan until the seeds just begin to sizzle. Remove from the heat and let cool.
- Pour the oil and whole seeds into the jar then seal the jar tightly. Stir the contents once a day for a week, then the achaar is ready to be eaten.