Let hear an interesting fact: Pickle lovers cannot thank Mesopotamians more who first started making them way back in 2400 BCE. Since then people around the world have been making pickles using different ingredients indigenous to the place. While many kinds of pickles take a few days to get the resulting flavours, some click instantly with everyone. And, gajar ka achaar is what is a delight.
The instant gajar ka achaar is known to maintain the crunch of carrots. Also, the pickle has a distinct flavour owing to a different set of ingredients used. Try this instant pickle recipe when carrots are available in abundance.
Wash all the carrots and julienne them. Dry them out completely using a tissue paper or spreading them on a plate under the fan. Transfer the julienned carrot to a bowl. Add white vinegar, jaggery, red chilli powder, turmeric powder, salt to taste and mustard powder.
See VideoMix them well. Break all the lumps and small pieces of jaggery and combine it well. Instant pickle is ready to be served with hot pulao or plain paratha.
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