Gajar Shalgam Ka Paani Wala Achar (Carrot and Turnip Pickle) Recipe
Gajar Shalgam Ka Paani Wala Achar is a traditional North Indian pickle, bursting with the earthy, spicy flavors of winter vegetables like carrots and turnips. This instant pickle is a delightful side dish thatβs both tangy and crunchy, making it the perfect complement to a variety of Indian breads, especially parathas. The recipe is quick to prepare and requires minimal cooking, yet it achieves a deep, rich flavor profile that is only enhanced after marinating for 2 to 3 days. Once made, this flavorful pickle will stay fresh in the refrigerator for up to two weeks.
Itβs a perfect way to use seasonal produce and bring a refreshing zest to your meals.
Course:
Side Dish
Cuisine:
North Indian
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Turnips (peeled and cut into thick slices) | 4 |
| Carrots (Gajjar, peeled and cut into thick slices) | 2 |
| Water | 1-1/2 cups |
| Vinegar | 2 tablespoons |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Methi seeds (Fenugreek seeds, optional) | 1 teaspoon |
| Salt | As needed |
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Instructions:
-
Prepare the Vegetables:
- Begin by washing the turnips and carrots thoroughly. Cut them into thick slices, ensuring they are uniform in size for even cooking.
-
Pressure Cooking:
- Add the cut vegetables and 1-1/2 cups of water into a pressure cooker. Pressure cook the vegetables for one whistle, then turn off the heat and allow the steam to release naturally.
- Once the pressure has completely released, transfer the cooked vegetables along with the water into a pan and set it aside.
-
Roasting Spices:
- In a separate pan, dry roast the mustard seeds, cumin seeds, fennel seeds, and optional fenugreek seeds over medium heat. Allow the spices to roast gently until they start releasing their aromatic fragrance.
- Once roasted, crush the spices lightly using a mortar and pestle to release their oils and enhance the flavor.
-
Assembling the Pickle:
- Add the crushed spices, vinegar, and salt to the cooked turnips and carrots. Stir the mixture gently to combine everything evenly.
- Allow the pickle to come to a gentle boil. Once it starts to boil, turn off the heat and let the mixture cool completely.
-
Storage:
- After the pickle has cooled, transfer it into a clean jar or any airtight container.
- Store the jar in the refrigerator and allow it to marinate for at least 2-3 days before serving.
-
Serving:
- The Gajar Shalgam Ka Paani Wala Achar pairs beautifully with whole wheat Lachha Paratha, Gajar Paratha, or any other stuffed paratha for a hearty breakfast or dinner.
- Enjoy the tangy crunch as an accompaniment to your favorite Indian meals.
Nutritional Information (per serving):
(Approximate values, based on one serving)
| Nutrient | Value |
|---|---|
| Calories | 45 kcal |
| Protein | 1g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Fat | 0g |
| Sodium | 250mg |
| Potassium | 290mg |
| Vitamin A | 80% of Daily Value |
| Vitamin C | 10% of Daily Value |
Tips for Best Results:
- Spice Adjustments: You can increase or decrease the amount of mustard, cumin, and fennel seeds according to your spice tolerance. Methi seeds, though optional, add a beautiful flavor and depth to the pickle.
- Longer Marination: The longer the pickle sits, the more intense the flavors become, making this a great make-ahead side dish.
- Serving Suggestions: Gajar Shalgam Ka Paani Wala Achar is best served chilled or at room temperature. Pair it with any type of paratha, khichdi, or even a simple meal of dal and rice for a refreshing addition.
This pickle is a simple yet delicious way to enjoy the seasonal bounty of winter vegetables and elevate your meals with vibrant, bold flavors. Enjoy this easy-to-make Gajar Shalgam Ka Paani Wala Achar with your loved ones!
