Karina Sharma
Carrot sticks (3-4, peeled), 1 tbsp each mustard, fennel, cumin seeds, 1 tbsp red chilli powder, turmeric, salt, 2 tbsp mustard oil, 1 tbsp jaggery/sugar.
Peel and cut the carrots into thin sticks. Let them sit for a few minutes to release any excess water.
Heat mustard oil in a pan. Add mustard seeds, fennel seeds, and cumin seeds.
Add the red chili powder, turmeric, and salt. Stir well and cook for another minute. Turn off the heat and let the spice mix cool.
Store the Gajar ka Achaar in a clean, dry jar. Let it sit in the sun for 3-4 days to enhance the flavor.
Acerola cherries are a hidden gem, known for having one of the highest concentrations of vitamin C.