Gajar da Achaar
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 38312 times
It is one of the easiest and most economical pickles to make. Use carrots, which are fresh, firm and without blemish. Wash them thoroughly and wipe them with a clean cloth before use. Traces of water will make the pickle rancid. With a beautiful bright red colour, this pickle goes very well will Rotis or Parathas. It is best eaten the day it is made. But it must be kept in the refrigerator to make it last for 4 days.
- Combine all the ingredients, except the mustard oil, in a bowl and mix well.
- Heat the mustard oil in a pan till smoking point and add it to the carrot mixture.
- The pickle is ready to serve. Store refrigerated for upto 4 days.
Nutrient values per tbsp
|Vitamin A||132.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0.2 mg|
|Folic Acid||0.9 mcg|
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