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Mula ra Gajar ko Achar
Nepali Radish and Carrot Pickle
A tangy, spicy, and savory fermented pickle made with radishes and carrots, Mula ra Gajar ko Achar is a quintessential Nepali condiment. It's a perfect accompaniment to dal bhat and other Nepali meals, adding a burst of flavor.
đ§ Ingredienser
- 5 kg White radish
- 2 kg Carrot
- 200 g Green chilies(chopped)
- 1 liter Mustard oil
- 200 g Mustard seeds
- 50 g Cumin seeds
- 50 g Garam masala
- 50 g Coriander powder
- 50 g Turmeric powder
- to taste Salt
đšâđł Instruktioner
- 1
Wash the radish and carrot thoroughly. Peel if desired, and cut them into cubical thin strips.
- 2
Spread the cut radish and carrot thinly on a clean cloth, baking paper, or a large shallow container. Sun-dry them for at least one to two days, or until they are fairly light and have a slightly leathery texture. Ensure they are dried evenly.
- 3
In a pan, roast the mustard seeds and cumin seeds over low flame until lightly brown and fragrant. Let them cool, then grind them into a coarse powder.
- 4
In a separate pan, heat the mustard oil until smoking hot. Immediately turn off the stove and let it cool completely.
- 5
In a large mixing bowl, combine the sun-dried radish and carrot, chopped green chilies, ground roasted seeds, garam masala, coriander powder, turmeric powder, and salt. Mix well.
- 6
Pour the cooled mustard oil over the mixture. Mix thoroughly, ensuring all the ingredients are well coated. Use gloves if preferred.
- 7
Transfer the pickle into sterilized jars or containers. Seal tightly and let it ferment for at least a week before consuming. Store in a cool, dark place.
đĄ Proffstips
- âEnsure all equipment and jars are thoroughly sterilized to prevent spoilage.
- âThe sun-drying time may vary depending on the intensity of the sun.
- âAdjust the amount of chilies and spices according to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Other vegetables like cauliflower or cucumber can be added.
- A pinch of fenugreek seeds can be added during the tempering of the oil for an extra layer of flavor.