Friday, March 7, 2014



In a cooking group in which I am a member, today we had to post recipes from Haryana for our  theme "States of India." When searching the web for pointers I came across Foodie's Hope which had a selection of recipes from Haryanvi cuisine.

I was delighted to try out this simple recipe for Gajar ka Achar (Carrot Pickle) mainly because it was quick to make and didn't call for the use of oil.

The adaptations I made were: I used what we call "Delhi" carrot which are more red than orange. I didn't use paprika, but instead used 1 tsp of red chilli powder. I used only 1 tsp of methi (Fenugreek seeds) to reduce the bitterness. I used 4 red chillies.  I didn't do the tempering either.

The pickle was delicious. Sure, it won't last more than 4-5 days but we'll finish it off well before then.

  • Carrot, large,1
  • Mustard seeds, 2 tbsp
  • Fenugreek (methi) seeds, 1 tbsp or 1/2 tbsp if you don't like it too bitter
  • Red Chillies, 2-4 or as per taste.
  • Garlic, 3 cloves
  • Paprika, 1 tsp
  • Ginger, 2 " piece
  • Lemon Juice, 2-4 tbsp
  • Salt, to taste

Dry fry the mustard seeds, fenugreek seeds, dry red chillies and pound them coarsely. Keep this masala aside.
Wash, dry and cut the large carrot into 2" sticks
Add the paprika powder, sliced ginger and garlic and mix with the lemon juice. Add salt to taste.
Now add the ground masala and mix well
Tempering the pickle is optional.
Adjust the spices and salt.
Keep in the refrigerator and use immediately.