Zesty Carrot Achar

Instructions

Peel & cut the carrots into 2 inches long by ¼ inch width and height pieces (they don’t need to be perfectly sized) Give them a quick rinse and then lay them out to dry on a cutting board. We will be cooking them in a bit layer on in some oil and the last thing you want is to get hot splashes all over the place. In a frying pan heat up the oil on medium heat. Add the cumin, fennel & mustard seeds and cook for about a half a minute. When the cumin starts to brown, continue on to the next step. Add in your carrots, make sure the carrots are dry enough to prevent splashing. Add in garam masala, ground red chilies & salt. Cook for 3 - 4 minutes for softer carrots, 2-3 minutes for slightly crunchier. Once the carrots have cooled, place the carrot mixture into a glass jar and pour in the vinegar. If you plan to keep your mixture for a couple weeks you can place it in the fridge. We leave ours out at room temperature and it disappears within a week. Either storage method make sure you shake it up daily or before eating. This will help keep your achar longer.