Gajar nu Athanu (Indian Pickled Carrots)

Gajar nu athanu is made with rai na kuria which is skinned split mustard seeds that gives this a sour, salty, spicy flavor! You can also use cauliflower, daikon or any other hard vegetable in this recipe! You can enjoy the pickled carrots a day after jarring them but the longer they sit in the fridge and ferment the tangy-er and better they get!

Total Time

1hr 20min

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0 Ratings

Author: Milk & Cardamom

Servings:

Ingredients

•

Carrots , peeled, cut

•

1/4 tsp

Ground Turmeric

•

1 tsp

Mustard Seeds

•

1 tsp

Salt

•

Limes

or 1/4 cup lime juice

•

1 Tbsp

Vegetable Oil

•

1/4 tsp

Kashmiri Red Chili Powder

Cooking Instructions

Peel and cut Carrots (6) into 1/4 inch matchsticks.

Toss carrot sticks, Ground Turmeric (1/4 tsp) and Salt (1/2 tsp) in a mixing bowl. Set aside for 1-2 hours so that the carrots release some liquid.

Dry the carrot sticks on 3 layers of paper towels overnight.

Juice the Limes (2) . You will need 1/4 cup of juice.

Toss the dried carrots with Mustard Seeds (1 tsp) , Salt (1/2 tsp) , Vegetable Oil (1 Tbsp) , 1/4 cup lime juice and Kashmiri Red Chili Powder (1/4 tsp) . Taste for seasoning and adjust the salt or lime juice to your taste.

Place the carrot sticks into a jar with a lid. Give it a gentle shake and refrigerate overnight. They will stay in the refrigerator for up to 2 weeks.

Author's Notes

You can also make this with 50/50 of carrots and green Anaheim chiles if you like it really spicy.

Nutrition Per Serving

CALORIES

FAT

3.7 g

PROTEIN

1.0 g

CARBS

10.6 g