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Gajar nu Athanu (Indian Pickled Carrots)
Recipe

7 INGREDIENTS • 6 STEPS • 1HR 20MINS

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!
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Gajar nu Athanu (Indian Pickled Carrots)
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
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!
1HR 20MINS
Total Time
$0.35
Cost Per Serving
Ingredients
Servings
4
US / Metric
Carrot
6
Carrots, peeled, cut
Ground Turmeric
1/4 tsp
Ground Turmeric
Mustard Seeds
1/2 Tbsp
Mustard Seeds
Salt
1 tsp
Salt
Lime
2
Limes
or 1/4 cup lime juice
Vegetable Oil
1 Tbsp
Vegetable Oil
Kashmiri Red Chili Powder
1/4 tsp
Kashmiri Red Chili Powder
Nutrition Per Serving
VIEW ALL
Calories
76
Fat
3.7 g
Protein
1.0 g
Carbs
10.6 g
Add to plan
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Gajar nu Athanu (Indian Pickled Carrots)
Save
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

Author's Notes

You can also make this with 50/50 of carrots and green Anaheim chiles if you like it really spicy.
Cooking InstructionsHide images
step 1
Peel and cut Carrots (6) into 1/4 inch matchsticks.
step 2
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.
step 3
Dry the carrot sticks on 3 layers of paper towels overnight.
step 3 Dry the carrot sticks on 3 layers of paper towels overnight.
step 4
Juice the Limes (2). You will need 1/4 cup of juice.
step 5
Toss the dried carrots with Mustard Seeds (1/2 Tbsp), 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.
step 5 Toss the dried carrots with Mustard Seeds (1/2 Tbsp), 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.
step 6
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.
step 6 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.
Tags
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Appetizers
Dairy-Free
Gluten-Free
Snack
Healthy
Shellfish-Free
Vegan
Vegetarian
Indian
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