The fresh pickle

Watch as many street food videos you can of chana bhaturas getting served all over delhi. One of the quintessential sides is a fresh pickle of carrots and green chilies. It is not a typical indian pickle, but rather a fresh one prepared on short notice using lime juice and vinegar.

The pickling spice

The achari masala or pickling spice is quite simple for this quick pickle. Fenugreek seeds, white mustard seeds, fennel, coriander, white pepper, cardamom is ground together along with asafoetida / heeng, black salt and coarse sea salt. Turmeric can be added if fresh turmeric is not available.

Making the pickle

Wash and peel the carrots and cut them into 1.5 to two inch batons. Similarly use chilies that are fat, long and not spicy. Deseed them and remove the ribs and cut them also into 1.5 to 2 inch halves or quarters.

Also halve a lime and peel the fresh turmeric and smash it in mortar and pestle or grate it to make a paste.

Heat a pan with some mustard oil and some vegetable oil. When oil is heated add the crushed or grated fresh turmeric followed by carrots and chilies.

Then add the powdered pickling spice and toss around to coat.

Remove to a glass container. Squeeze lime juice. Add a splash of vinegar and mix around and cover and let sit for couple of hours.

You can add red chili powder to the achari masala as well but generally it is not needed as the pickle itself has mild green chilies and the achari masala is very aromatically spicy.

Then just like we did at Our friends Shesha and Guarav place, fry up some bhaturas, makes some chana and enjoy with the side of pickles.

Fresh Gajar and Mirchi Pickle for Chana bhatura

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• Author: www.breakingnaan.com
• Total Time: 20 mins
• Yield: Serves 4

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Description

Fresh Carrot and Chili pickles are served alongside chana bhatura, chana puri, chana masala etc. They are quick pickles made with achari masala / pickling spice and lemon juic eand vinegar

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Ingredients

Scale 1x2x3x

• 1 to 2 Large Carrot washed and chopped into 1.5 to 2 inch batons
• 2 to 4 Mild long and thick chilies washed, deseeded and chopped into 1.5 to 2 inch quartered or halved pieces
• 0.5 inch fresh turmeric washed, peeled and grated or crushed
• 1 tsp mustard oil
• 1 tsp vegetable oil
• 1 fresh lime
• 2 tsp vinegar
• For Spice mix:
• 0.5 tsp fenugreek seeds
• 1 tsp fennel seeds
• 1 tsp yellow or white mustard seeds
• 2 white peppercorns
• 0.5 tsp coriander seeds
• 0.25 tsp black salt
• 0.5 tsp coarse sea salt
• 0.5 tsp heeng
• 2 cardamoms

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Instructions

1. Grind the spice mix to a powder
2. Heat the mustard and vegetable oil till hot.
3. Add the fresh turmeric followed by carrots and chillies and sauté cooking them a bit.
4. Add the ground spices
5. Mix and coat and briefly cook
6. Make sure to not over cook and take off the heat
7. Remove to a glass container
8. Squeeze the fresh lime juice and add the vinegar and mix
9. Let sit for couple of hours and then refrigerate
10. Serve within a day as a side for chana bhatura or other rich dishes which can benefit from the richness being cut by pickles

• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Side
• Cuisine: Indian