Carrot and Jalapeno Pickle-Achar Gajar and Hari Mirch

This dish is a Condiment. You can make it hotter if you like. Basically this is a spicy and hot item. Serve with Rice dish or Naan., or any other bread with your meal.  Served very little-like a spoon or less until you can handle the taste.

Easy to make and store in the Refrigerator. Just like any Pickle-preserve, you will need to use Oil.

For this Condiment / Pickle (  Indian ), you will need to buy a Pickle Masala Mix. This is available in Indian Market.  This masala comes in a plastic packet and,  is red in color -it’s main ingredients  are: chili powder,Course ground fenugreek , salt, and oil. A little asafoetida powder is added for flavor. I do not use it. asafoetida has a very pungent flavor-my family does not like it.

It would be a good idea to just taste a little -tiny bit- so you know the how hot it is and how hot you want to make your pickle.

I do not use sugar but just a bit of Agave nectar. I also use fennel Seeds-this gives a great flavor. You can use whole Cumin if you do not like Fennel.

I use two long carrots and about 10 Jalapeno peppers.

How to cut peppers for this pickle:

Remove the hard end of the peppers, cut in half lengthwise and remove seeds-do npt touch the chilies-us knife to remove seeds.

This is enough for one large Mason Jar. There are two photos-one with Peanuts and one without.

Print Recipe

Carrot and Jalapeno Pickle-Achar Gajar and Hari Mirch

Author: admin Cooking Method: Boil Cuisine: Fusion, Mexican Courses: Pickle Recipe Keys: Vegan

Difficulty: Beginner

Ingredients

Servings

• 3 large-10 to 12 inches long of Carrots, remove skin, cut in half lengthwise then slice about 1/8 inch thick. Keep in water.
• 5 Firm green of Jalapeno peppers-if you do not want to use them, you can use other such as Amaheim chilies or Pablano peppers- as well but they must be thick-small chilies not recomended. remove the hard end of the end.
• 0.25 cups or less of Pickle masala.
• 0.25 cups Oil- I use Grape Seed or Vegetable oil
• 2 tablespoons Raw- preferred- Peanuts-optional
• 0.5 teaspoons Fennel Seeds-Optional
• 2 tablespoons Sesame seeds
• 1 tablespoon Applecider or Rice Vinegar
• 1 teaspoon Agave Nectar
• 1 teaspoon or slightly less of Sea salt-preferred.

Instructions

1. Cut Chilies and Carrots wash and put them in a large mixing bowl.

2. Add Pickle Masala, Salt Vinegar and Agave Nectar.

3. Put a small Non stick skillet on stove, turn on heat, add Oil. Within a minute,add peanuts, wait till peanuts start bubbling,or turn color, turn off the heat or take the Skillet off the heat. and add sesame and Fennel seeds.

4. Pour the hot oil mixture over the Carrot and Peppers, let it sit for a minute and then mix with a Stainless steel spoon.

5. Wait till the Pickle is cold, then store in a jar-keep in refrigerator.