Gajar Mirch ka Achar | Instant Carrot Green Chili Pickle| लम्बे समय चलनेवाला गाजर मिर्च का अचार
Gajar mirch ka achar recipe details: Red carrot and green chill pickle is a popular North Indian spicy and tangy achar that will surely be loved by all in your family. This carrot green chili pickle can be served with roti, paratha or any Indian bread. It will also enhance any rice recipe’s taste. Gujarati & Rajasthani people make and serve this with their day to day meals. You may say that it is No cook-No mess recipe except heating up the oil. Try this easy and quick carrot chili pickle recipe.
This crunchy pickle recipe is made with fresh red carrots and green spicy chili with some flavored Indian species that are readily available in everyone’s home. This pickle can be served in your day to day meal like paratha or dal rice at lunch or dinner time.
It is convenient to purchase pickles from the market but it has so many preservatives in it. The second thing you can do is manage the taste of salt and spices according to your family. Try this winter special awesome savoury pickle recipe. This achar is very less spicy and healthy and children can also eat this. This carrot green chili pickle can be eaten instantly after making it. You can also store this pickle for a period of time if you follow the proper process shown in this video. I suggest you store it in the refrigerator and consume/complete it within a month.
Servings: for family
Preparation time: 20 minutes
This red carrot green chili pickle can be stored for 1 month in the refrigerator.
You should keep it at normal room temperature for a day in any safe place in your kitchen.
Properly close the lid of the container and place it in the fridge after 24 hours.
Always use a sterilized and totally dry container to store any pickle, it will enhance the life of pickle.
You can even store it for a longer time if you add apple cider vinegar or any edible vinegar instead of lemon juice into it. Add a little bit of more salt and oil into a pickle if you want to store it for a longer period of time.
Pour all leftover spice and oil over the chilies.
It will become tender after 2 to 3 days.
· Green chilies (chopped) – 10 Washed & dry it completely
· Carrot (chopped) – 500 grams washed & dry completely
· Turmeric powder – 1 tsp. total
· Lemon juice – 5 to 6 big sized lemons or you can use vinegar(1 tbsp.) for enhancing shelf-life of pickle
· Mustard seeds coarsely grinded or (Raina kuriya in Guajarati) – 3 tbsp. outer layer
· Fenugreek seeds coarsely grinded (Methina kuriya in Guajarati) -2 tbsp. inner layer
· Fennel seeds – 2 tbsp.
Carom seeds – 1 tbsp.
· Black Pepper – 1 tbsp.
· Salt – 1 tsp.
· Asafoetida – 1/2 tsp.
· Mustard oil – 1/2 cup (you can use peanut or any oil)
Wash chili and carrot properly and dry completely before making pickles.
You should coarsely grind masala like fennel seeds, black pepper, and carom seeds.
Carrot Green chili pickle recipe is explained with Gujarati, Hindi, and English language subtitles. Desi recipes channel mostly makes Gujarati, North Indian, South Indian, Punjabi, and Chinese cuisines. Moreover, you will find many world-famous dishes.
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