A tangy pickle of potatoes, carrots, and green chilies
During summers we all prefer to have light healthy meals but as soon as winter arrives, we’re all tempted to have hot spicy food, stuffed parathas, and pooris – whether its breakfast or dinner – doesn’t matter. Stuffed parathas are a meal by itself you don’t really need many side dishes to serve with. Gobhi paratha, Methi aloo paratha or the Stuffed Mooli parathas are traditionally served without any curry to go with, just some form of curd (Palak raita goes pretty well) or Mirch ki tiporey are enough to serve along.
My mother makes some delectable and simple seasonal pickles during winters which goes very well with everything – be it parathas or with a simple meal of daal and rice. I love her Aloo gajar ka achar very much, which I am posting today. She makes this aloo gajar ka achar every winter and during weddings in our house (when the entire extended family comes together. This pickle is a constant hit with everyone). There’s another version that I’ve posted earlier- Bhatia style – Aloo and mix vegetable pickle which I learned from a good friend , which is also a family favorite pickle as it is made with a mix of water and oil (less calories, but higher maintenance – needs refrigeration).
This Aloo gajar ka achar is quite easy and simple to make and too reuse – just cover the first batch with oil till the top layer and when the pickle finishes but still you have enough oil left in the jar then just add some salt ,turmeric ,chili powder and little mustard powder in some boiled carrots and potatoes and add in that oil and start using after 2 days.