Gajar Aloo Ka Achar /Potato and Carrot Pickle
Gajar Aloo Ka Achar-A tangy pickle of potatoes, carrots, and green chilies
Servings: 20 person
Calories: 338kcal
Ingredients
- 500 grams Potatoes / Aloo
- 500 grams Carrot / Gajar
- 60 grams Green Chillies / Hari Mirch
- 1.5 tsp Turmeric Powder / Haldi Powder
- 2 tbsp Red Chilli powder / Laal mirch powder
- 2 tbsp Salt / Namak
- 3 tbsp Mustard Seeds / Rai kuria powdered
- 1/2 tsp Asafoetida / Hing powder
- 3.5 cups Mustard Oil / Sarso ka tel
- 3/4 cup Green Peas / Hari Matar optional
Instructions
- Boil the potatoes,peel and chop into big pieces.
- Peel or scrape the carrots and chop into thick long slices.boil the green peas if using.
- Wash,wipe,slit and make big pieces of green chilies
- Boil enough water in a pan and when it start boiling then add the chopped carrots and boil for about 3 minutes.
- Drain carrots and let them cool down completely.
- In a big bowl add the boiled potatoes ,carrots ,green chili pieces and all the spices and mix well.
- Fill the mixture in a glass jar and keep it covered for a day.
- Next day heat the mustard oil to the smoking point.
- Now let the oil cool down completely.
- Pour the oil in the pickle jar and close the lid of the jar.
- Keep the jar in sunlight for 3-4 days.
- It will be ready to use after 3-4 days.
- Stays good for minimum 1 month at room temperature or till it last.
Notes
NOTE-
- Make big pieces of potato and carrot else it may become mushy.
- Don't over cook the potatoes and the carrots should not be cooked completely while boiling ,they should remain crisp and crunchy.
- The pickle should be covered with oil ,else keep it it refrigerated after a week.
Nutrition
Calories: 338kcal | Carbohydrates: 9g | Protein: 2g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 1089mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4457IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg