Spicy, crunchy, savory yum yum for your tum tums.
Gajar te mirch da achar is the perfect condiment for any Punjabi meal. It’s easy to make, ready within a couple days, and absolutely delicious regardless of what you’re eating.
Who doesn’t love a good pickle? It’s like a good Who-done-it, no? No, not really. I was going for something there and it clearly didn’t work. However, the point is that a delicious pickle is what we’re here for and this is exactly that condiment that we needed. Gajar te mirch da achar is so easy to make. You literally heat up the oil and spices, mix in veggies, stir, stir, stir, jar, and then eat it 3 days later. I mean, sure, there’s probably an even faster pickle out there in the world but that’s a different discussion for a different day. Today is about the delight that is carrot and chili pickle.
There’s a few different versions of Gajar achar but like all of our other recipes we’re only here for Punjabi recipes. So, that means savory flavors such as: mustard oil, fenugreek, and Kashmiri chilis go into this easy achar recipe. The only pitfall I will warn you off is the jarring, and that’s not to say that our other pitfalls to the recipe and that I’m just a di** face and refuse to warn you, but rather that the jarring process is the only one. Make sure to use a clean and COMPLETELY dry jar. Leaving moisture or water in your jar will cause mold, and that’s just a massive sadness and waste. Beyond that, it really is an incredibly easy instant pickle that goes with any savory Punjabi dish.
Now, go forth and stay spicy!