Mooli Gajar ka Pani wala Achar

Ingredients:

-Saunf (Fennel seeds) 1 tbs

-Raidana (Mustard seeds) yellow 2 tbs

-Boiling water as required

-Gajar (Carrots) julienne ½ kg

-Mooli (Radish) julienne ½ kg

-Namak (Salt) 2 tbs or to taste

-Lal mirch (Red chilli) crushed 1 tbs

-Haldi powder (Turmeric powder) 1 & ½ tsp

-Sirka (Vinegar) 3 tbs

-Lukewarm water (boiled) 4 Cups or as required

-Sarson ka tel (Mustard oil) 3 tbs

Directions:

-In mortal & pestle,add fennel seeds,yellow mustard seeds,crush coarsely & set aside.

-In boiling water,add carrots,radish & blanch for 3 minutes.

-Turn off the flame & let vegetables stay in water for 4-5 minutes then strain & rinse with cold water.

-In a bowl,add blanched vegetables,salt,red chilli crushed,turmeric powder,coarsely crushed fennel seeds & mustard seeds,vinegar & mix well,cover & let it rest at room temperature for overnight.

-Take out in a dry & clean jar.

-Add lukewarm water,mustard oil & mix well,cover tightly & keep in sunlight during the day for 2-3 days.

-Repeat process for 3-4 days.

-Mix well occasionally.

-Once pickle (achar) is ready it can be stored for up to 2 weeks on kitchen counter & up to 3 months in refrigerator.

Note:

-Store in clean sterilized & dry jar.

-Make sure vegetables are submerged in water.

-Always use clean & dry wooden spoon.