Kajar and Gobi Achar Kajar and Gobi Achar Carrot and Cauliflower Pickle   

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curry on cooking femalefocusonline oct2020curry ON COOKINGIngredients  
3 carrots cut into thin matchsticks  - 1 cauliflower cut into small florets - 4 tablespoon rapeseed/veg oil - 1 tsp cumin seeds - 1 tsp mustard seeds - 1 tsp mustard seeds - 1 tsp nigella seeds - ½  tsp black pepper - 1 tsp turmeric - Salt to taste          
The above spices can be replaced by a Curry On Cooking Bombay Potato kit. 

Time:  Prep; 15 Minutes. Cook: 8-10 Minutes
Indian achar or pickles are a must at mealtimes, a perfect companion to curries, lentils, rice and flatbreads. A medley of spices lift the mundane vegetables to a taste sensation, guaranteed to transform any dull meal! This achar is a great accompaniment to cheese and in particular cheese on toast! The pickle can be eaten immediately or can be left at room temperature for a couple of days to mature in flavour before eating. 

Heat the oil in a wok or frying pan, over medium-high heat until hot.Add cumin seeds, turn the heat down to medium, after 10 seconds add the mustard and nigella seeds along with the turmeric, stir as the spices begin to change colour and pop, for about 30 seconds.Add the carrots and cauliflower, salt and pepper, mix well and continue stirring until the veg is tender, this should take around 6 to 10 minutes – check the seasoning.Once cooked – let the achar cool completely before decanting into a sterilised jar.Once opened, store the jar in a fridge. It will keep for two weeks, but it never lasts that long our house!
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● Recipe supplied by The Spices Sisters from Curry On Cooking. Don’t forget to like them on Facebook 'Curry On Cooking'. You can purchase their currylicious kits from www.curryoncooking.com.