Gajar Shalgam Ka Paani Wala Achar (Carrot and Turnip Pickle) Recipe
This vibrant and tangy Gajar Shalgam Ka Paani Wala Achar (Carrot and Turnip Pickle) is a delightful North Indian side dish that will brighten up your meal with its refreshing, crunchy texture. The pickle is made with a perfect balance of spices and vinegar, making it an ideal accompaniment to flatbreads like Lachha Paratha or Gajar Paratha. Packed with the goodness of carrots and turnips, this pickle is simple to prepare and is a perfect addition to your kitchen repertoire. Let’s dive into the details!
Ingredients
| Ingredient | Quantity |
|---|---|
| Turnips (Shalgam) | 4, peeled and cut into thick slices |
| Carrots (Gajjar) | 2, peeled and cut into thick slices |
| Water | 1-1/2 cups |
| Vinegar | 2 tablespoons |
| Mustard seeds | 1 teaspoon |
| Fennel seeds (Saunf) | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Methi seeds (Fenugreek) | 1 teaspoon (optional) |
| Salt | As needed |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Instructions
-
Prepare the Vegetables:
- Start by peeling the turnips and carrots, then cut them into thick slices. Wash them thoroughly to remove any dirt or impurities.
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-
Cook the Vegetables:
- In a pressure cooker, add the sliced turnips and carrots along with 1-1/2 cups of water.
- Pressure cook for 1 whistle and then turn off the heat.
- Let the pressure release naturally, allowing the vegetables to soften but not become too mushy.
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Roast and Crush the Spices:
- While the vegetables are cooking, heat a separate pan on medium heat.
- Dry roast mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds (if using) until they release a fragrant aroma. This usually takes about 2-3 minutes.
- Once roasted, transfer the seeds to a mortar and pestle, and crush them gently. This step allows the spices to release their full flavor and aroma.
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Combine the Spices and Vegetables:
- Transfer the cooked vegetables along with the water from the pressure cooker into a large pan.
- Add the crushed spices, vinegar, and salt to the pan.
- Stir the mixture well to ensure the spices are evenly distributed among the vegetables.
- Bring the mixture to a gentle boil, allowing the flavors to meld together for 2-3 minutes.
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Cool and Store:
- Turn off the heat and let the pickle cool down completely at room temperature.
- Once cooled, transfer the Gajar Shalgam Ka Paani Wala Achar into a clean jar or airtight container.
- Store it in the refrigerator for up to a week.
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Serve and Enjoy:
- Gajar Shalgam Ka Paani Wala Achar is best served with whole wheat Lachha Paratha, Gajar Paratha, or any other stuffed paratha for breakfast or dinner.
- It also pairs wonderfully with other traditional Indian meals, adding a refreshing and tangy kick to the meal.
Tips and Variations
- Adjusting Spice Levels: If you like your pickle to be spicier, you can add a pinch of red chili powder or green chilies to the mixture.
- Methi Seeds (Fenugreek): Fenugreek seeds are optional in this recipe, but they add a lovely earthy flavor that complements the other spices. You can skip them if you prefer a milder taste.
- Consistency of the Pickle: If you prefer a thicker pickle, reduce the amount of water when cooking the vegetables. This will allow the mixture to be more concentrated and flavorful.
This simple yet flavorful Gajar Shalgam Ka Paani Wala Achar is a fantastic side dish that will elevate your meal with its tangy, slightly spicy, and aromatic flavors. Easy to prepare and full of the rich, vibrant tastes of North India, this pickle is sure to be a hit in your household!
