It’s funny how when we live at home with our parents we take so much for granted. It’s only after I got married a little over 4 years ago that I realized how much I would come to miss my mom’s cooking. Her everyday meals, the kinds that I would otherwise say to, “not that again!” are the kinds that I miss the most. When I went to visit California this past January, I made it a point to grab a notebook and pen, and write down recipes to many of her dishes. I also made it a point to hand my mom a teaspoon because she likes to cook by andaaza (translation: estimating/eyeballing it) and there is no way I can recreate her culinary goodness by andaaza LOL.
This carrot pickle/relish, or gajar achar, is a condiment that was almost always present when I was growing up. We love to have it as a side with almost any Indian/Pakistani main meal. It’s very easy to whip up and keeps very well in the refrigerator.
Mummi’s Gajar Achar
Yield: 3 Cups
- 4 carrots, peeled and cut into 2-inch matchsticks
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon salt
- ½ teaspoon ginger-garlic paste
- 2 tablespoons oil
- Handful cilantro, chopped
Combine carrots, coriander powder, red chili powder, salt, and ginger-garlic paste. Use hands to massage spices into the carrots. Add oil and cilantro and mix well. Refrigerate for a few hours before servings.