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Carrot Pickle (गाजरको अचार)

About Carrot Pickle (गाजरको अचार)

Gajar ko Achar, or Carrot Pickle, is a popular and flavorful side dish in Nepal. It's a staple in many Nepali households, often served alongside dal bhat (lentil soup, rice) and other meals. This pickle adds a tangy, spicy, and sometimes slightly sweet element to the plate, enhancing the overall dining experience. Its preparation varies from family to family, but the core remains the same - the freshness of carrots combined with a blend of spices.

Picture of Carrot Pickle

History

Pickling has been a long-standing tradition in Nepal, a practical way to preserve seasonal vegetables and add variety to the diet, especially during times when fresh produce might be scarce. The specific origin of Gajar ko Achar is not precisely documented, but it likely emerged as an adaptation of existing pickling methods, utilizing readily available carrots. Carrots have been cultivated in Nepal for a long time, and their natural sweetness and crisp texture made them an ideal candidate for pickling. Over generations, the recipe and its variations have been passed down within families, evolving according to local tastes and available spices. The increasing availability of ingredients and the influence of culinary exchange have introduced new variations of the dish, but its traditional essence is very well preserved and remains an integral part of Nepalese cuisine.

Fact 1

Gajar Achar is not just a side dish; it also serves as a natural digestive aid due to its fermented or pickled nature.

How to prepare?

carrots - 500 grams, peeled and thinly sliced or gratedmustard oil - 4 tablespoonsfenugreek seeds (methi) - 1 teaspooncumin seeds (jeera) - 1 teaspoonturmeric powder (haldi) - 1/2 teaspoonred chili powder - 1-2 teaspoons, or to tasteginger - 1 tablespoon, finely chopped or gratedgarlic - 1 tablespoon, finely chopped or gratedvinegar or lemon juice - 2-3 tablespoonssalt - to tasteasafoetida (hing) - a pinch, optional

Learn step by step to prepare Carrot Pickle

  • 1
    Heat mustard oil in a pan. Once it gets hot add fenugreek seeds and cumin seeds. Let them splutter.
  • 2
    Add asafoetida (hing), turmeric powder, and red chili powder, saute for few seconds till the aroma comes.
  • 3
    Add finely chopped ginger and garlic. Saute for about a minute.
  • 4
    Add sliced or grated carrots to the pan and stir well so that the spices are evenly coated.
  • 5
    Add salt according to taste and mix. Keep cooking in medium to low heat until the carrots are tender but still crunchy. Don't over cook them.
  • 6
    Remove from heat and let it cool down.
  • 7
    Once cooled down, add vinegar or lemon juice to the mixture and mix well.
  • 8
    Transfer the Gajar Achar into a clean glass jar or an airtight container.
  • 9
    Allow it to pickle for at least a few hours or preferably overnight before serving. This will allow the flavors to fully develop.
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