नई तकनीक के साथ , कभी ख़राब नहीं होगा- फटाफट बनने वाला आचार की रेसिपी Gajar, Chilli, ginger Achaar

Spicy, Tangy & Flavourful! 🥕🌶️ A Perfect Winter Pickle – Carrot, Turnip, Chili & Ginger Achaar! 🍋✨
#recipe #cookwithmountaingirl #pahadistyle #pickle #achaar #easyrecipe #mountaingirl

Preparation time: 15 to 20 minutes
Your carrots and Turnip, Ginger,Green chilli should be properly dried.

Ingredients:
2 medium size carrots (cut into thin sticks)
1 medium size turnips (cut into thin sticks)
19, 20 green chilies (slit lengthwise)
1 small piece ginger
1 tbsp mustard seeds (rai) (coarsely ground)
1 tbsp fenugreek seeds (methi dana)
2 tbsp fennel seeds (saunf)
1/2 tbsp nigella seeds (kalonji)
1/2 tbsp turmeric powder
2 tbsp red chili powder
2,3 tbsp salt (adjust to taste)
1 tbsp black salt
1 cup mustard oil
1/2 cup white vinegar
1 tsp Ajwain
2 tsp cumin seeds
1 tsp hing
Black pepper 1 tsp ( 6,7 cloves )
Instructions
Prepare the Vegetables

Wash and dry all the vegetables properly.
Cut carrots, turnips and ginger into thin sticks.
Slit green chilies lengthwise.
Sun-dry the Vegetables
Spread the cut vegetables on a clean cloth under the sun for 3-4 hours to remove excess moisture.

Prepare the Spice Mix
In a pan, dry roast mustard seeds, fenugreek seeds, fennel seeds, and black pepper , cumin seeds for 1-2 minutes.
Coarsely grind mustard seeds and fenugreek seeds.

Heat Mustard Oil
Heat mustard oil until it starts smoking.
Let it cool slightly, then add hing and mix the sun-dried vegetables with all the ground and whole spices, turmeric, red chili powder, salt, and black salt, carrom seeds , kalonji seeds Mix all of these ingredients. Add white vinegar.

Store the Pickle
Mix everything well and transfer the pickle to a clean, dry glass jar.
Keep the jar in sunlight for 3-4 days, shaking it daily for even mixing.
Ready to Serve

After a few days, the pickle will be ready to eat. Enjoy with parathas, dal-rice, or any meal!
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