Pickles are an inseparable part of Indian meals, adding tang, spice, and crunch to even the simplest dishes. Among winter favourites, Gajar Mooli ka Achar stands out for its freshness and instant appeal. Made with crisp carrots and radish, this pickle is quick to prepare, requires no long fermentation, and pairs beautifully with parathas, dal‑rice, or even plain rotis. The best part is that it can be enjoyed almost immediately after preparation, making it perfect for those who crave homemade achar without the wait. (Image: AI-Generated)
Ingredients: Carrots (Gajar) – 2 medium, cut into thin sticks | Radish (Mooli) – 1 medium, cut into thin sticks | Green chilies – 3-4, slit lengthwise | Mustard seeds (Rai) – 2 teaspoons | Fenugreek seeds (Methi) – 1 teaspoon | Fennel seeds (Saunf) – 1 teaspoon | Turmeric powder – ½ teaspoon | Red chili powder – 1 teaspoon (adjust to taste) | Salt – 1½ teaspoons (or to taste) | Mustard oil – 3-4 tablespoons | Lemon juice – 2 tablespoons (optional, for extra tang) (Image: AI-Generated)
Step 1: Prepare the vegetables
Wash carrots and radish thoroughly, peel them, and cut into thin sticks. Pat them dry with a clean kitchen towel to remove excess moisture. This helps the pickle last longer and prevents spoilage. (Image: AI-Generated)
Step 2: Heat the oil
In a small pan, heat mustard oil until it reaches smoking point. This step removes the raw pungency of mustard oil. Once it smokes, turn off the flame and let it cool slightly. (Image: AI-Generated)
Step 3: Roast the spices
In the same warm oil, add mustard seeds, fenugreek seeds, and fennel seeds. Allow them to splutter and release aroma. This spice mix forms the base of the achar’s flavor. (Image: AI-Generated)
Step 4: Add powdered spices
Mix in turmeric powder, red chili powder, and salt. Stir quickly so the spices don’t burn. (Image: AI-Generated)
Step 5: Combine with vegetables
Place the carrot, radish, and green chilies in a large bowl. Pour the spiced oil mixture over them and toss well until all pieces are coated evenly. (Image: AI-Generated)
Step 6: Add lemon juice (optional)
For extra tanginess, drizzle lemon juice and mix again. This enhances freshness and balances the earthy flavor of radish. (Image: AI-Generated)
Step 7: Rest and serve
Cover the bowl and let the achar rest for 1-2 hours at room temperature. This allows the vegetables to absorb the spices. The pickle is ready to eat instantly, though its flavor deepens if stored for a day. (Image: AI-Generated)
Storage Tips: Store in a clean, airtight glass jar. Refrigeration helps retain crunch and extends shelf life up to a week. Always use a dry spoon to avoid moisture contamination. (Image: AI-Generated)