Carrot pickle|Zero oil Gajar ka achaar|Zero oil carrot pickle|Gajar ka achaar|Sandhyal Gajroon|Sindhi style carrot pickle| Paarinyah wari gajaroon ji khatairn|Paarinyah waari khatairn
Carrot pickle|Zero oil Gajar ka achaar
Home made Carrot pickle|Zero oil Gajar ka achaar in Sindhi style is an instant version for making quick pickle, when you suddenly crave for something tangy and tasty.
Yes it’s made with out oil using mininal spices.
In Sindhi we call it Paarinyah waari khatairn which means pickle made with water. Sounds Interesting? Here paarin means water, and khatairn means pickle in Sindhi language.
Potli wala achaar is another variety of Sindhi style pickle worth trying because of its unique taste and pickling method.
This zero-oil carrot pickle is kind of similar to variation of Kanji pickle, which is made by north indians during Winters.
Kanji is made of black carrots, whereas we use orange or red carrots for making carrot pickle.
Homemade Carrot pickle | Zero oil Gajar ka achaar
What’s a hearty and soulful meal without a tangy and tasty accompaniment, achaar/pickle to it. In india the thali is incomplete without pickle on the side of it.
Pickles have so many regional forms in the country. Call it Achaar, Loncha, Athanu or Pachadi it’s one nd the same, known as pickle.
Sindhi women are an enterprising lot.
As far as my memory goes we have always used homemade papads, kachris, snacks, sweets and pickles. Nothing was store bought and there was always a huge variety of pickles at home.
Pickle making was like a religious ritual which was seriously followed in evey season at my place. Summers were dedicated to raw mangoes and winters were for instant versions of various vegetables available during those cold winter days .
You name it and my mother had all the collection under the roof. Be it mango pickles, onion pickles, lemon with ginger and green chillies, or raw turmeric pickle.
My mother and granny would pickle anything and everything and entire shelf in the kitchen was dedicated to pickle bottles. We were spoilt for choices i would say.
Carrot pickle | Zero oil Gajar ka achaar
Carrot pickle is a tangy, spicy pickle and It’s one of my super favourite 😋. I particularly liked it because we could eat it within 3 days of pickling, unlike the others which needed atleast 2 weeks of sunbathing.
What vegetables can be used to make this kind of pickle?
vegetables like red onions, white onions, cauliflower as well as turnips can be pickled in this way.
The method is pretty easy and simple with minimal spices used. The mix of vegetables or a single vegetable can be used to make this pickle.
Vegetables are mixed with rai ki kuria/ coarse mustard seeds powder, water, fresh green garlic, salt and red chilli powder.
Then mixture is kept in an airtight glass bottle to sunbathe for minimum of 2 to 3 days. Shelf life of these kind of pickles is short though but worth trying.
Recipe card :
- ½ kg carrots
- 1 tbsp turmeric powder
- 1 tbsp red chilli powder
- Salt to taste
- 2 tbsp rai ki kuria/ yellow mustard powder
- 3 cups water boiled and cooled
- 3 tbsp green garlic leaves chopped
- Clean, wash and peel carrots. Cut them into long medium sized slices.
- In a big bowl mix above mentioned all the ingredients and spices.
- Mix in water.
- Take a steriliser air tight glass jar.
- Transfer everything into jar and shake it well.
- The water should reach above the level of carrots.
- Keep the jar in direct sunlight for 2 to 3 days.
- The pickle is ready to be consumed.
- Enjoy it with anything and everything.
Pictorial recipe for making carrot pickle :
Clean, wash and peel carrots. Cut them into long medium sized slices.
In a big bowl mix above mentioned all the ingredients and spices. Mix in water.
Take a steriliser air tight glass jar. Transfer everything into jar and shake it well. The water should reach above the level of carrots. Keep the jar in direct sunlight for 2 to 3 days.
The pickle is ready to be consumed. Enjoy it with anything and everything.
This pickle becomes sour and carrots loose their crunchy texture if kept for long, so i recommend that you make in small quantities.
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I will see you soon with yet another interesting recipe. Come right back a I love to have you around.
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