§ 7-8 Carrots
§ 10-12 green chilli
§ 1 tspn Red Chilli Powder
§ Salt to taste
§ 1 tspn Amchur/Dry Mango Powder
§ 1 tspn Turmeric Powder
§ 1 tspn Saunf/Fennel Seeds (crushed)
§ 11/2 Rai/Mustard Seeds(powdered)
§ 1 Pinch Heeng/Asafoetida
§ 3 tbspn Mustard Oil
Wash carrot and chilli properly and dry very well.
Cut the carrots and chilli into lenth wise slices, about the size of a finger.
Make powdered of 1 ½ tespn of rai or mustard seeds. Crushed the saunf.
Now take a big bowl and add sliced gajar and chilli and all spices, add ½ tspn red chilli powder, ½ tespn amchur or mango powder, 1 tespn haldi/turmeric powder, 1 teaspoon saunf or fennel seeds and a pinch of heeng.
Then add 3-4 tbspn of mustard oil. If you do not add mustard oil you can add any other cooking oil.
Mix all the ingredients well. If the mixture seems dry then add more oil. Transfer the mixture to an airtight glass bottle.
Store it at room temperature for 4-5 days. Mix it occasionally, around once a day. The carrots would have absorbed the spices by this time. Gajar and green chilli Ka Achar is ready for serve.
Enjoy your paratha with gajar and green chilli achar.
You can also see more type of pickle recipe in my blog like- mango aur kale chane ka Achar, Stuff Red Chilli Pickle, hare mirch ka achar, awale ka achar etc.