It’s winter season, and for me that means it’s time for ‘Gajar Mooli ka Achar’ (Carrot Radish Pickle). ???????? I love it not just for its flavorful taste, but also its nostalgic value. Takes me back to winter afternoons spent in my parents’ balcony, soaking in the sunshine while enjoying hot parathas (Indian flatbreads)…always with #gajarmoolikaachar ????
If like me, your meals are incomplete without pickles, do try this one as it requires very little effort and is ready to eat fast. This achar (pickle) has a strong spicy flavor and is the perfect side-kick to any of your meals. Goes well with plain parathas, stuffed parathas, dal chawal…just about any Indian meal.
I love making a huge batch because in my home, we can’t seem to have enough of it. ???? There is more than one way of making it, but here’s how it’s typically made in the Indian state of Uttar Pradesh.
I also add cauliflower, turnip and green chillies to make it extra.
Simple, delicious and healthy. Also, great for your gut!
If you decide to make this pickle, don’t forget to share a picture with me. You can tag me on Instagram or Facebook with @girlinchief
What I used for this pickle:
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| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 400 gm Gajar/Carrot
- 500 gm Mooli/Radish
- 150 gm Hari Mirch/Green Chillies
- 2 tbsp Red Chilli Powder
- 3.5 tbsp Mustard Seeds
- 2 tbsp Fennel Seeds
- 1/3 tbsp Asafoetida
- 1 tsp Turmeric Powder
- 3 tsp salt
- 3/4 cup Mustard Oil
Ingredients
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- Wash and peel carrots and radish and wipe with a napkin. Make medium thick slices /batons of about 1.5- 2 inches.
- Make medium thick slices /batons of about 1.5- 2 inches.
- Wash and wipe green chilies, remove the stems and slit from the center and make into 2 pieces or just slit from the center.
- Take a big deep and wide vessel and add all the vegetables.
- Dry roast the mustard and fennel seeds for a minute on low heat and then grind them coarsely. Let this cool down completely.
- Take the vegetables in a big bowl and add the roasted ground spices along with all the remaining spices, salt and mix well.
- Now add the mustard oil in the pickle and mix everything well. If you don't like the raw and pungent taste of mustard oil, you can heat it first.
- Fill the pickle in an air-tight glass jar / mason jar and keep it in sunlight for about four days. Start consuming after 4 days.
- Serve with paratha, roti or as a side dish with your meal.
The older the pickle gets, the better it tastes because of the fermentation process.
Always use a dry, clean spoon to take out the pickle.
You can add salt to the veggies and keep aside for a day, then drain the water released from the vegetables. This method ensures a long shelf life and as the water is drained, it will not give a strong smell of radish. If you want to make this carrot and radish pickle instantly, then after chopping all the vegetables just add the all the spices and oil and mix and store. Just like it's mentioned in the recipe.
Hello! Can I use another oil for the gajar moolli pickle, instead of mustard oil? Thank you!!
Hi Aadhya, I’m not sure how it will turn out with any other oil. I’ve never heard of any Indian pickle without mustard oil.
Yes, you can use any oil of your choice. These pickles are for short time frame and when we prepare these pickles we use sesame oil. I have heard my friends use grape seed/vegetable oil too.
Thanks for pitching in, Tanya! 🙂