Gajar Mooli ka achar / Carrot Radish Pickle / Punjabi Winter Pickle

Gajar Mooli ka achar / Carrot Radish Pickle / Punjabi Winter Pickle
Welcome to the simple pleasures of winter…
In those days, the bell at 12:35 p.m was quite important to all of us. I cannot remember a day when my hands did not automatically reach  for S.Kaur’s tiffin box. The chapatti or parathas would be ghee soaked and covering the tiny box under it like a heavy cloth. Inside the tiny container would be the most piquant and colorful looking pickle.The veggies would be permeated with the tart mustard oil. Aged like a wine and served in large chunks. The pleasure of biting into a crisp slice with all the spices breaking the monotony of one another that tingles ur tongue without too much heat ..cannot be explained. All Kaurs who parted with their share of pickles at lunch hour. . . u are remembered fondly 🙂
Gajar mooli ka achar usually contained shalgam(turnip) and phoolgobi(cauliflower) too.

Carrot- 2
White radish -2 (Mooli / Daikon radish)
Pure mustard oil – 2 tbsps
Salt to taste

Whole spices to be roughly crushed.:
Fennel seeds / Saunf – 1/2 tsp
Nigella seeds / Kalonji – 1/4 tsp
Fenugreek seeds / Methi -1/2 tsp
Yellow mustard seeds / Rai – 1/2 tsp
Whole red chili – 2
Other spices:
Asafoetida / Hing powder – a pinch

Turmeric powder – 1/4 tsp
Chili powder – 1/2 tsp

1.Pick fresh firm and almost same sized  carrot and radish but should not have fibrous thickness inside. ( ie; too mature ones)
2.Cut into quarter inch thick 2 inch long pieces. Sun dry it for few hours applying salt. It will leave out water do not drain it off.
3.Heat a pan and dry roast the all the masala to crush  given above together. When the seeds are warm stitch off flame and crush them using mortar and pestle or coffee grinder (it should be really coarse , just broken into pieces not powdery)
4.Mix the turmeric powder, chili powder , asafoetida powder and the masala crushed together add some of the mustard oil and mix. Add the veggies along with its juices. Check salt add more only if needed as veggies were already salted. Put this into a clean dry bottle. Pour the remaining mustard oil on top and put the airtight lid and keep the bottle in the kitchen cabinet.
The veggies might ooze out more water that is fine. **Check for any bacteria formation on top.If you see any black stuff remove it and pour more mustard oil it acts as a seal from decaying again.
5. The pickle can be used from the 7th or 8th day. **Do not open the bottle in between.
The masala should be sweet smelling and should not have any bitter taste.
Mustard oil is very strong and pungent.If u do not like the aroma of it I recommend heating it to really hot then allowing it to cool down completely then use as directed.

Gajar mooli pickle, Jeera rice, Yogurt, Rajma masala, Lassi, Roti, multi-grain ladoo.
Most satisfying winter lunches!
Hope you like it.

16 Replies to “Gajar Mooli ka achar / Carrot Radish Pickle / Punjabi Winter Pickle”

  1. Shibi Thomas

    Oh, I remember this pickle from the school days!! One cannot forget those tongue tickling taste it imparts. Thank you so much for the recipe. I will try this soon and let you know. I usually don't buy the big Muli from Indian store, my usual is the small red radish. I wonder if that will work in this recipe?

  2. Easyfoodsmith

    Lovely pickle and pics. This year I missed pickling the veggies that I have been religiously doing all these years. Seeing your pickle, I am regretting not doing it 😛


    Hi Meena. I am new to your space, but am loving it. You have a great blog with mouthwatering recipes and pictures. The winter pickles are so delectable. The winter vegetables are so fresh here in the North and pickling them is a great way to have them daily !

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