Gajar Mooli ka Achar | Winter Special Carrot Radish Pickle
Easy to make, tangy and delicious winter special Indian vegetable pickle recipe.
Prep Time
20minutes
Cook Time
5minutes
Prep Time
20minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Wash and peel carrots and radish and wipe with a napkin. Make medium thick slices /batons of about 1.5- 2 inches.
  2. Make medium thick slices /batons of about 1.5- 2 inches.
  3. Wash and wipe green chilies, remove the stems and slit from the center and make into 2 pieces or just slit from the center.
  4. Take a big deep and wide vessel and add all the vegetables.
  5. Dry roast the mustard and fennel seeds for a minute on low heat and then grind them coarsely. Let this cool down completely.
  6. Take the vegetables in a big bowl and add the roasted ground spices along with all the remaining spices, salt and mix well.
  7. 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.
  8. 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.
  9. Serve with paratha, roti or as a side dish with your meal.
Recipe Notes

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.