Achaar - 3 ways!! Carrot Chilli Pickle I Paani wala Achaar I Punjabi Style Pickle

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Welcome to my channel. Learn how to make lip smacking pickles in 3 different ways! 😍
3 Pickle Recipes, Endless Flavor! 🍋🌶️ From tangy to spicy, these quick and easy pickle recipes are undoubtedly gonna elevate your meals in just a bite!

#instantachaar #pickles #winterrecipes #food #picklerecipe #achaar


Instant Carrot chilli Pickle

Ingredients-
• 250 g Green Chilli & Carrots (combined)
• 1 tbsp Salt
• 1/2 tsp Haldi
• 3 tbsp Rai Kuria
• 2 tsp Crushed Saunf
• 1/4 tsp Hing Powder
• 1 tbsp vinegar
• 1 tbsp Oil
• Salt & More Haldi, if required

Method-
1. Cut the carrots and chilli lengthwise and mix together with turmeric and salt. Set aside for 10 mins.
2. Then, strain out the water and mix together with all the other ingredients.
3. Set aside for 1-2 hours and it’s ready!
4. Enjoy with parathas and meals of your choice.
5. You can store it for upto 3 months, when refrigerated.

Vishesh Tippani-
 Salting is important to increase the shelf life
 After draining - make sure the surface of the chilli is dry, you can even dab it with a kitchen paper to ensure it is dry.
 Get rid of all excessive chilli seeds to reduce spiciness
 The achaar’s flavour will keep getting better with time.
 Store in the fridge. Can stay out upto 2 to 3 days while travelling but not more.


Gobhi Gajar Shalgam ka Paani wala Achaar

Ingredients -

· 2 carrots, cut into cubes
· 2 turnips, cut into cubes
· 1 small cauliflower, cut into florets
· Water, as required to boil
·1/2 tsp Turmeric powder
·1 tbsp Salt or to taste
·1/2 tsp Red chilli powder
·1 tbsp ground mustard seeds
·1/4 tsp asafoetida
·1 tsp fennel seeds, crushed
·2 tbsp mustard oil

Method -
Boil the vegetables in water for 3-4 mins.
Discard the froth coming on top while you boil them.
Remove from flame and let the veggies and water cool.
Then, add in all the other ingredients and give a mix.
Transfer to a clean jar and keep the pickle in sunlight for 2-3 days.
Enjoy as you like!


Punjabi Style Carrot-Radish Pickle

Ingredients -

2 tbsp black mustard seeds
1 tsp Fenugreek seeds
1 tsp Cumin seeds
2 tsp fennel seeds
1 tbsp coriander seeds
2 tbsp mustard oil
250g carrots, cut lengthwise
250g radish, cut lengthwise
Salt, to taste
1/2 tsp Turmeric powder
1 tsp red chilli powder
1/4 tsp asafoetida
1 tbsp vinegar

Method-
To start with, dry roast mustard seeds, cumin seeds, coriander seeds, fennel seeds and Fenugreek seeds on a medium low flame until they turn fragrant.
Remove and cool. Crush them coarsely in a mortar pestle.
Set aside.
Now, heat mustard oil slightly in a kadhai and add in carrots and radishes.
Add salt and once the veggies release water, add turmeric powder, red chilli powder and asafoetida.
Mix well and finally add vinegar.
Remove from flame, cool and transfer to a clean airtight jar.
Refrigerate and enjoy as you like!

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