Mix Gajar Lemon & Hari Mirch Achar

The perfect Mix Gajar, Lemon & Hari Mirch Achar recipe for you. #HappyCookingToYou #FoodFusion

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  • Methi dana (Fenugreek seeds) ½ tbs
  • Zeera (Cumin seeds) 1 & ½ tbs
  • Saunf (Fennel seeds) 1 & ½ tbs
  • Sabut kali mirch (Black peppercorns) 1 tbs
  • Ajwain (Carom seeds) 1 & ½ tsp
  • Raidana (Mustard seeds) ½ tbs
  • Sabut dhania (Coriander seeds) ½ tbs
  • Kalonji (Nigella seeds) ½ tbs
  • Namak (Salt) 1 & ½ tbs or to taste
  • Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
  • Haldi powder (Turmeric powder) ½ tbs
  • Kala namak (Black salt) 1 & ½ tsp
  • Lemon 14-15 (washed)
  • Hari mirch (Green chillies) 20-25 (washed)
  • Gajar (Carrots) ½ kg (washed & peeled)
  • Sarson ka tel (Mustard oil) 1 litre


In frying pan,add fenugreek seeds,cumin seeds,fennel seeds,black peppercorns,carom seeds,mustard seeds,coriander seeds,nigella seeds and dry roast until fragrant.

Let it cool.

In spice mixer,add roasted spices and grind coarsely.

Add salt,red chilli powder,turmeric powder and black salt,mix well & set aside.

Wash lemon,green chillies and carrots thoroughly 2-3 times and pat dry completely.

Cut lemon wedges and deseed them,slit green chillies and cut carrots into thick julienne or in desired size & length.

In dry & clean jar,add lemon,green chillies,carrots, and coarsely ground spices,shake well and rest it for few hours.

In wok,add mustard oil and bring it to smoke point,turn off the flame & let it cool.

In jar,add mustard oil and mix well.

Cover tightly and keep in sunlight for 3-4 days (shake occasionally).

Recipe By: Kanwal Mohsin

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