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INSTANT / QUICK ACHAR RECIPE

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Ingerdients:

1: carrots 1/2 kg (peeled & cut in 2 inch pieces)

2: green chilli 50g (cut in 2 pieces)

3: garlic 100g (peeled and cut in 2 pieces)

4: ginger 50g (peeled and cut in strips)

5: mustard oil 1/2 cup or (any cooking oil)

6: mustard seeds 1 tbsp

7: fenugreek seeds 1 tsp

8: fennel seeds 1 & 1/2 tbsp

9: cumin seeds 1 tsp

10: nigella seeds 1 tsp

11: turmeric 1 tsp

12: red chilli powder 1 tsp

13: Asafoetida 1/4 tsp

14: salt 2 & 1/2 tsp

15: vinegar 1 tbsp

16: salt 1 tsp

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Recipe:

1: place add the vegetables in a pot add salt 1 tsp, mix and leave it for 10 minutes.

2: in a grinding mill add dry spices but leave a little aside, cumin seeds, fenugreek seeds, fennel seeds, nigella seeds, mustard seeds grind to a powder.

3: now place the pot on vegetables on stove steam the vegetables for 5 minutes, on medium flame and do mix in between.

4: transfer the vegetables in a sieve, let it drain and then spread the vegetables on a cloth and air dry it, so that there is no liquid.(can also dry it in the sun)

5: add oil in a pan heat it till it gets smokey.

6: add the grinned spices, red chilli, turmeric and the whole spices we kept aside mix well.

7: add the oil mixture in the vegetables and mix well, then add vinegar and mix with your hands so that the vinegar is mixed well.

8: once it cools, keep in a clean sterilised jar.

9: store in fridge or cool place, for 7 to 8 months.

10: serve with daal or curry of your choice

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