6-8 medium size carrots2 tablespoon Achar / Methi (Fenugreek) masala3 tablespoon oil2 teaspoon chilli powder¼ teaspoon arad (Turmeric) 2 teaspoon dhania (coriander) Jeeru (Cumin)Salt to taste
½ cup cornflour1 cup sugar2 cups vinegar
2½ tablespoon mustard seeds1 teaspoon crushed garlic½ teaspoon chilli powder1 Handful of curry leaves
Step 2 is completely optional if you do not like the carrots to be too chewy1. Slice carrots into bite size pieces
2. Place carrots in a microwave proof dish, cover with water and heat for 3 minutes, should still be crunchy. Drain water.
3. Place carrots in a bowl, add the spices and mix.
4. In a saucepan, place the sugar, vinegar and cornflour and whisk quickly until smooth. Bring to a boil but continue to stir to avoid lumps. The mixture should become clear and glossy and then remove from heat.
5. Add the cornflour mixture to the carrots and mix well.
wagaar6. On medium heat, in a small pot, place the oil and the mustard seeds and heat until the seeds start to pop and then Remove it from the heat.
7. Add the curry leaves, garlic and chilli powder to the mustard seeds. Cover with a lid and place back onto the heat for about 2-3 minutes for the flavour to enhance from the curry leaves and garlic but do not let the garlic burn.
8. Add this to the achaar and mix well.
9. Let it cool down completely before storing in a airtight container or glass jar and refrigerate.