Beetroot Carrot Radish Instant Indian Pickle (Gajar Mooli Achaar)

Beetroot Carrot Radish Instant Indian Pickle, also known as “Gajar Mooli Achaar”, is full of rich, sweet and spicy flavour. Ready in under 30 minutes, perfect with paranthas, rice, roti or any meal. Can be stored in the refrigerator for 10 days.

Are you craving a variety of flavors to tantalize your taste buds?Delightful mixtures are just the way to go Beetroot, carrot and radish ready-to-eat picklesalso known as “Gajar Mooli Pickle”.

This is a particularly famous pickle in northern India and I grew up eating it with my mom along with fresh warm parathas, roti and rice/dhal.

This easy-to-make Indian pickle will not only satisfy your taste buds but also has many health benefits.

This mouth-watering Beetroot Carrot Pickle will leave you craving for more and you'll wonder why you haven't tried the world of ready-to-eat pickles before!

Also, before we start making kimchi, always remember that you need to have clean dry utensils to make kimchi (Because water will completely destroy it). And, always store pickles in sterilized glass jars or bottles with tight-fitting lids to prevent mold.

Health Benefits of Beetroot, Carrots and Radish:

Before we dive into the recipe, let’s take a moment to appreciate the health benefits of pickles’ star ingredient.

1. Beetroot: This vibrant root vegetable is not only visually appealing, but it's also packed with nutrients. It is rich in dietary fiber, vitamins and minerals. The antioxidants in beets help reduce inflammation and promote heart health, while the high iron content helps maintain healthy blood cells.

1. carrot: Known for their bright orange color and sweet taste, carrots are a nutrient-dense food. They are an excellent source of beta-carotene, which is converted into vitamin A in the body. Eating carrots can improve eye health, strengthen your immune system, and promote healthy digestion.

1. radish: This crunchy root vegetable is often overlooked, but its health benefits shouldn't be underestimated. Radish is low in calories and high in fiber, making it an excellent addition to a balanced diet. They are rich in vitamin C, which strengthens the immune system, and contain compounds that may have anti-inflammatory properties.

By adding these three nutrients to your pickles, you're not only adding flavor to your meals, but you're also giving your body a health boost!

The art of making easy instant Indian pickles:

Indian pickles are famous around the world for their bold flavors and unique taste. They are made with a combination of spices, oils and various fruits or vegetables.

Pickling is an ancient preservation method that not only extends the shelf life of ingredients, but also creates the unique flavor profile of each region.

Gajar Mooli Pickle Ingredients:

To make this delicious pickle, you will need the following ingredients:

• Beetroot, peeled and thinly sliced
• Carrots, peeled and thinly sliced
• Radish, washed and thinly sliced
• 1/2 lemon
• Mustard oil
• vinegar

Powdered spices:

• red chili powder
• turmeric powder
• Xingfen
• Mango powder (amchur)
• Salt – to taste

Whole spices:

• coriander seeds
• mustard seeds
• cumin seeds
• fennel seeds (saunf)
• Nigella sativa seeds (kalonji)
• Fenugreek seeds (methi)
• Ajwain seeds
• black pepper (optional)

Mango powder (amchur): You can skip and add vinegar or more lemon. It is added as a preservative.

Beetroot, carrot and radish ready-to-eat pickling process:

Before starting the pickling process, we prepare the vegetables:

1. Wash and peel the beetroots, carrots and radishes. Cut them into small, even pieces.
2. Transfer to a kitchen towel and pat dry to remove excess water. Leave it open until you are ready for other steps.

Pickling process:

Now let’s dive into the exciting pickling process of beetroot carrot radish pickles:

• Heat a pan over medium heat, add whole spice seeds and saute until fragrant.Sauté for a minute until the spices release their aroma (use low heat).
• Turn off the heat, transfer to a mixing bowl and let cool completely.

Roasted Ready-to-Eat Indian Pickles Whole Spice

• Add spice powder to the roasted spices and stir into a fine powder.
• Set the mixture aside.

• Heat the same pan and add mustard oil.
• Heat it for a minute or until it starts to smoke, then turn off the heat. Cool thoroughly.
• Heat the same oil, add the chopped vegetables to the pan and cook for 2 minutes, stirring occasionally. (Vegetables should remain crunchy).
• Add the spice mixture and sauté for another 2 minutes.
• Then add amchur powder and vinegar and mix well. Turn off the heat and allow the kimchi to cool completely.
• Transfer the pickles to a clean, sterilized glass jar and store in a cool, dark place for at least 3-4 days to allow the flavors to meld.
• After resting, your beet carrot radish pickles are ready to enjoy!

Serving suggestions and pairings:

Now that your homemade kimchi is ready, it’s time to savor its deliciousness. Here are some serving suggestions and pairings to enhance your cooking experience:

• indian thali: Serve with your favorite Indian thali with plenty of beetroot carrot pickle. The tangy flavor of pickles complements the various flavors and textures of the thali.

• Sandwiches and wraps: Add a layer of beetroot carrot radish pickles to bread or tortillas to add flavor to your sandwich or wrap. It adds a burst of flavor that takes your simple meals to the next level.

• Pasta and Salads Surprise your taste buds by adding a spoonful of this pickle to pasta or salads. The rich and slightly spicy flavor adds depth to the dish, making it a unique and unforgettable experience.

• cheese pairing: Pair your favorite cheese with beetroot carrot radish pickles for a delightful flavor combination. The richness and crunch of the pickles complement the creaminess and tangy flavor of the cheese.

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Tried our recipe – it was great! ! !

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