Gajar Aloo Kaa Achar / Potato and Carrot Pickle

A tangy pickle of potatoes, carrots, and green chilies

During summers we all prefer to have light healthy meals but as soon as winter arrives, we’re all tempted to have hot spicy food, stuffed parathas, and pooris – whether its breakfast or dinner – doesn’t matter. Stuffed parathas are a meal by itself you don’t really need many side dishes to serve with. Gobhi paratha, Methi aloo paratha or the Stuffed Mooli parathas are traditionally served without any curry to go with, just some form of curd (Palak raita goes pretty well) or Mirch ki tiporey are enough to serve along.

My mother makes some delectable and simple seasonal pickles during winters which are go very well with everything – be it parathas or with a simple meal of daal and rice. I love her Aloo gajar ka achar very much, which I am posting today. She makes this aloo gajar ka achar every winter and during weddings in our house (when the entire extended family comes together. This pickle is a constant hit with everyone). There’s another version that I’ve posted earlier – Aloo and mix vegetable pickle which I learned from a good friend , which is also a family favorite pickle as it is made with a mix of water and oil (less calories, but higher maintenance – needs refrigeration).

This Aloo gajar ka achar is quite easy and simple to make and too reuse – just cover the first batch with oil till the top layer and when the pickle finishes but still you have enough oil left in the jar then just add some salt ,turmeric ,chili powder and little mustard powder in some boiled carrots and potatoes and add in that oil and start using after 2 days.

Gajar Aloo Ka Achar /Potato and Carrot Pickle

• CoursePickles
• CuisineUttar Pradesh Cuisine

Prep Time

10minutes

Cook Time

20minutes

Prep Time 10minutes

Cook Time 20minutes

Ingredients

• 500grams Potatoes / Aloo
• 500grams Carrot / Gajar
• 60grams Green Chillies / Hari Mirch
• 1.5tsp Turmeric Powder / Haldi Powder
• 2tbsp Red Chilli powder / Laal mirch powder
• 3tbsp Salt / Namak
• 4tbsp Mustard Seeds / Raipowdered
• 1/2tsp Asafoetida / Hing powder
• 3cups Mustard Oil / Sarso ka tel

Instructions

1. Boil the potatoes,peel and chop into big pieces.
2. Peel or scrape the carrots and chop into thick long slices.
3. Wash,wipe,slit and make big pieces of green chilies
4. Boil enough water in a pan and when it start boiling then add the chopped carrots and boil for about 3 minutes.
5. Drain carrots and let them cool down completely.
6. In a big bowl add the boiled potatoes ,carrots ,green chili pieces and all the spices and mix well.
7. Fill the mixture in a glass jar and keep it covered for a day.
8. Next day heat the mustard oil to the smoking point.
9. Now let the oil cool down completely.
10. Pour the oil in the pickle jar and close the lid of the jar.
11. Keep the jar in sunlight for 3-4 days.
12. It will be ready to use after 3-4 days.
13. Stays good for minimum 1 month or till it last.

Recipe Notes

NOTE-

1. Make big pieces of potato and carrot else it may become mushy.
2. Don't over cook the potatoes and the carrots should not be cooked completely while boiling ,they should remain crisp and crunchy.
3. The pickle should be covered with oil ,else keep it it refrigerated after a week.

The post Gajar Aloo Kaa Achar / Potato and Carrot Pickle appeared first on Maayeka. Indian home recipes - just like Maayeka!