Pahadi Ginger-Garlic-Carrot Pickle

Pahadi Ginger-Garlic-Carrot Pickle

Pickles are an essential part of India's culture and cuisine. They are served to almost every meal, and are an integral part of a treat when served after meals. Made with spices, oil, vinegar, and other ingredients, pickles can be both savory and sweet, found in various states across India. One of the most popular pickles is Pahadi Ginger-Garlic-Carrot Pickle. This pickle requires minimal effort yet yields a lip-smacking treat that is a staple in many households.

What Is Pahadi Ginger-Garlic-Carrot Pickle?

Pahadi Ginger-Garlic-Carrot Pickle is a simple but flavorful pickle that is easy to make. The main ingredients in the pickle are ginger, garlic, and carrots – all roasted and ground in a special manner. The pickle is then stored in vinegar for preservation and can last for months.

Pahadi stands for “country” or “hill”, and is the term used to describe the pickles made in the mountainous regions of India. The recipe for Pahadi Ginger-Garlic-Carrot Pickle is a simple one, and the pickles can be made with fresh or store-bought ingredients.

Preparation

Making Pahadi Ginger-Garlic-Carrot Pick not take much time or effort. First, the ginger, garlic, and carrots need to be roasted separately. The carrots should be quartered and roasted on a low flame until they are soft. The ginger and garlic should also be roasted until they are soft and can be mashed into a paste. Once the ingredients are roasted, they should be ground together in a blender or food processor, and the paste needs to be set aside.

Next, the oil needs to be heated in a pan and the ingredients from the paste need to be added. The paste should be sautéed until the oil has been absorbed and the ingredients are lightly browned. The pickle is then poured into a sterilized jar and left to cool completely before it can be stored.

Flavoring and Storage

The pickle can be flavored with spices such as turmeric, red chili powder, and cumin, and can also be garnished with chopped coriander leaves. The pickle can then be stored in vinegar for preservation, and it should be stored in a cool, dry place. The pickle will last for up to three months and will become more flavorful with time.

Serving Pahadi Ginger-Garlic-Carrot Pickle

Pahadi Ginger-Garlic-Carrot Pickle is often served as a side dish with rice, rotis, or parathas. It is also a great way to add flavor to any meal or snack. The pickle can also be eaten with curd or yogurt, or can be added to salads, sandwiches, and wraps for a burst of flavor and crunch.

Conclusion

Pahadi Ginger-Garlic-Carrot Pickle is a delicious and flavorful pickle that can be made with minimal effort. This pickle is a great way to add flavor and texture to everyday meals, and can be stored for months in a cool, dry place. With its unique texture and flavor, Pahadi Ginger-Garlicrot Pickle is sure to become a favorite in your household.