Gajar Shalgam Ka Paani Wala Achar Recipe - Carrot And Turnip Pickle
Gajar Shalgam Ka Paani Wala Achar Recipe
Gajar Shalgam Ka Paani Wala Achar is an authentic pickle recipe made in a jiffy with fresh winter produce like Turnip and Carrots that brings out some amazing flavours to enhance your winter meals. This instant pickle needs to be well marinated for 2-3 days before it is served.
After which it holds good in the fridge for a good week or two.
If you like this recipe, you can also try other Achar recipes such as
- 4 Turnips , peeled & cut in thick slices
- 2 Carrots (Gajjar) , peeled & cut in thick slices
- 1-1/2 cups Water
- 2 tablespoons Vinegar
- 1 teaspoon Mustard seeds
- 1 tablespoon Fennel seeds (Saunf)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Methi Seeds (Fenugreek Seeds) , optional
- Salt , as needed
How to make Gajar Shalgam Ka Paani Wala Achar Recipe - Carrot And Turnip Pickle
To begin making the Gajar Shalgam Ka Paani Wala Achar recipe, cut vegetables into thick slices and wash it nicely.
Add 1-1/2 cups of water and the vegetables in a cooker and pressure cook only till 1 whistle.
Turn off the gas and allow the steam to release.
Once the steam is completely released and the lid of the cooker opens easily, transfer the vegetables along with the water in a pan and keep aside.
In a separate pan, dry roast mustard seeds, cumin and fennel along with some fenugreek seeds and crush them partially through a mortar pestle.
Add vinegar, salt and the crushed spices to the cooked turnip and carrot and stir nicely. Give a gentle boil and switch off the gas.
Allow the pickle to cool down completely and later transfer it in a jar or any container and store in fridge.
Gajar Shalgam Ka Paani Wala Achar Recipe - Carrot And Turnip Pickle is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'