Matar & Gajar Pickle Recipe: Vegetables like carrots, radish, peas are very good in winter season, which are very fun to eat. (Special Pickle New Recipe) We eat carrot halwa, pea puri, kachori a lot in winters, but now their season is about to end. (How To Make Matar & Gajar Ka Achar At Home?) You can also prepare pickles and keep them before the season goes. Pickles will not spoil throughout the year and will also taste delicious when eaten with lentils, rice and roti. Let us know the recipe for making carrot and pea pickle.
Carrot pickle (sour-spicy)
Material
- Carrot – 500 grams (thick, peeled, cut into long pieces)
- Mustard oil – 200 ml
- Mustard (coarsely ground) – 3 tbsp
- Fennel (coarsely ground) – 2 tbsp
- Fenugreek seeds (coarsely ground) – 1 tsp
- Turmeric – 1 tsp
- Red chilli powder – 2 tsp
- Salt – as per taste
- Vinegar or lemon juice – 2–3 tbsp
- Asafoetida – a pinch
Method of preparation
Dry the chopped carrots in the sun for a day. Mix mustard, fennel, fenugreek, turmeric, chilli and salt in a bowl. Now add carrots and mix well. Heat the mustard oil till it smokes lightly, let it cool and then add it to the mixture. Add vinegar/lemon juice and asafoetida. Fill the pickle in a clean glass jar and expose it to sunlight for 3-4 days.
The pickle will be ready to eat in 7-8 days.
Matar Ka Achar (Matar Ka Achar)
Material
- Green peas – 500 grams (deseeded)
- Mustard oil – 150 ml
- Mustard (coarsely ground) – 2 tbsp
- Fennel (coarsely ground) – 2 tbsp
- Nigella seeds – 1 tsp
- Turmeric – 1 tsp
- Red chilli powder – 2 tsp
- Salt – as per taste
- Lemon juice – 3 tbsp
Method of preparation
Soak peas in boiling water for 2-3 minutes, filter them and dry them completely. Mix peas, all the dry spices and salt in a bowl. Heat and add cooled mustard oil. Add lemon juice and mix well. Fill it in a jar and keep it in the sun for 2-3 days. This pickle gets ready quickly and tastes amazing with parathas.
