Gazaraacha loncha aka Gajar ka achaar aka carrot pickle

Pickles synonym "Mouth-watering", isn't it? I love making chutneys and pickles, it adds a zing even to a simple meal of daal-chawal. Last year when my mother had visited, she had stacked some Slurpee mix vegetable pickle and green chilli pickle for us. When i visit my mother-in-law, she always packs me a jar of pickle of lemon or mango. All homemade - Can it get better? When we had gone for a vacation to Kasauli ( Experiences at Kasauli ), i had picked up some local chutneys to carry back home. So to say, chutneys and pickles have always been a part of my kitchen. 

At times, some instant, quick and easy ones take shape in the kitchen too. My favourite being the "Danyachi chutney" meaning a chutney made literally in less than a minute with peanut powder. This is my all time favourite and have learnt it from my mother. Peanut powder, red chilli powder, salt, curd and water. Mix it all and eat it with parathas, dosas, or just apply it on a slice of bread. Yummy is the word!! 

Now, back to the recipe. Since it's the season that we get red, juicy and fresh carrots, i thought of making an instant carrot pickle. Recently, a bottle of mustard oil has made way in my kitchen (I honestly want to say, i had never used mustard oil till date but now, am loving it so much that almost all chutneys and pickles i am making recently are with the same). Yes, it does have a strong aroma, but its best used in this season and i have kind-of developed a taste for it.

Ingredients:

Carrots - 1/4 kg (Cut them in thin strips)

Asafoetida - 1/4 tsp + a pinch

Red chilli powder - 1/2 tsp (or according to taste)

Turmeric powder - 1/4 tsp

Salt - to taste

Sugar - 1/2 tsp

Dry ginger powder - 1/2 tsp (optional)

Ginger - 1/2 inch grated

Mustard seeds - 3/4 tsp (Actually you can add 1/2 tsp, mine was a little extra i guess)

Garlic - 3-4 cloves crushed

Fenugreek seeds - 1/2 tsp ( Dry roast them and crush them to a powder in a mortar and pestle)

Green chillies - 2-3 (or as required) Slit from between.

Curry leaves - a few

Oil (I used mustard oil, but you can use normal oil) - 3 tbsp

Vinegar - 1 tsp

Recipe:

Add 1/4 tsp asafoetida, red chilli powder, turmeric powder, salt, dry ginger powder and fenugreek powder to the carrot strips and mix well. 

Set aside for about 15 minutes.

Heat oil in a kadhai, add mustard seeds and a pinch of asafoetida. When the seeds crackle, add curry leaves, crushed garlic, grated ginger and green chillies.

Saute for a minute and then add the marinated carrot.

Saute till everything mixes well.

Remove the kadhai from fire, add vinegar and mix well. Let it cool.

You can add more hot oil from top if needed.

Store in refrigerator in air tight container. Lasts up to a week.

Instant carrot pickle is ready :))

Happy cooking :)