Producer: Priyanka Das Editor: Nisha Dubey

Easy Gajar Ka Achar Recipe to Try

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   6-7 carrots    1 tbsp red chilli powder    1 tbsp amchur (dry mango powder)    1 tbsp turmeric    1 tbsp mustard seeds    1 pinch asafoetida    3 tbsp mustard oil    1 tbsp salt    Thinly sliced 2 inches ginger    1/4th roasted fenugreek     8-10 curry leaves     2 tbsp white vinegar/lemon juice

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Saute the chopped carrots, ginger juliennes in 2 tbsp oil in medium flame for a minute, and keep them aside. This is important to enhance the shelf life of the pickle.

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To the same oil add mustard seeds, red chilli, asafoetida, curry leaves. Saute till it starts to sputter. Then add turmeric, fenugreek, mustard powder, salt.

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Switch off the flame and mix all the ingredients nicely with fried carrots-ginger.

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Let the mixture cool, then add lemon juice or white vinegar. You can add amchur powder as well in place of lemon juice.

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Transfer the mixture in a clean, air tight, ceramic glass jar instead of tupperware or plastic containers. Let it remain at room temperature.

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Refrigerate it after 3-4 days. By then the carrots would have been beautifully marinated in the mixture and absorbed the spices.

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Your gajar ka aachaar is ready to be served as and when you wish to.

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