Raw carrots create the crunch and aromatic herbs and spices create the flavor. Together, they make a fresh and delicious garlicky pickle that can be used in a myriad of ways.
Course Pickles, Side Dish
Cuisine Indian
Keyword achar, carrot, carrots, gajar, gajar achar, gajar ka achar, Pickles, spicy carrot pickle
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian
Cut carrots into tiny pieces. No need to peel the carrots if they are organic.
Add red chili powder, crushed garlic, salt and lime juice. Dry roast fenugreek/methi seeds and jeera/cumin seeds. Dry grind to a powder. Add to the chopped carrots.
Add mustard oil, mix well and let it soak overnight.
Tempering
Heat mustard, sesame or peanut oil. Add mustard seeds and allow them to crackle. Add urad dal, chana dal, red chili, curry leaves and minced garlic. Turn off the heat, add a spoon of red chili powder to the tempering (to give that rich red color) and pour it in the carrot mix.