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Secret Gajar & Mooli ka Pani Wala Achar Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
RESTING TIME 4 days
Total Time 4 days 15 minutes
Cuisine Pakistani

Ingredients
  

  • 1 tbsp Fennel Seeds
  • 2 tbsp Mustard Seeds
  • Boiling Water As Required
  • ½ kg Carrots
  • ½ kg Radish (Mooli)
  • 2 tbsp Salt
  • 1 tbsp Red Chili Crushed
  • ½ tsp Turmeric Powder
  • 3 tbsp Vinegar
  • 3 cup Lukewarm Water
  • 3 tbsp Mustard Oil

Instructions
 

  • In mortal & pestle, add fennel seeds, yellow mustard seeds, crush coarsely & set aside.
  • In boiling water,add carrots,radish & blanch for 3 minutes.
  • Turn off the flame & let vegetables stay in water for 4-5 minutes then strain & rinse with cold water.
  • In a bowl,add blanched vegetables,salt,red chilli crushed,turmeric powder,coarsely crushed fennel seeds & mustard seeds,vinegar & mix well,cover & let it rest at room temperature for overnight.
  • Take out in a dry & clean jar.
  • Add lukewarm water,mustard oil & mix well,cover tightly & keep in sunlight during the day for 2-3 days.
  • Repeat process for 3-4 days.
  • Mix well occasionally.
  • Once pickle (achar) is ready it can be stored for up to 2 weeks on kitchen counter & up to 3 months in refrigerator.

Note:

  • Store in clean sterilized & dry jar.
  • Make sure vegetables are submerged in water.
  • Always use clean & dry wooden spoon.