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Naani Wali Achaar

Kiah Wadhwani
1440 minutes
Prep Time
0 minutes
Cook Time
4 People
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ABOUT Naani Wali Achaar RECIPE

If you love garlic, then this one is for you. If you love sweet salty achaar or chutney, then this one is for you. If you love pickles, but the lengthy process plus the waiting time for it to be ready scares you, then this is totally for you.

Recipe Tags

  • Pickling
  • Veg
  • Easy
  • Sindhi
  • Accompaniment

Ingredients Serving: 4

  1. 500gms Carrot (red) (peeled and cubed which gives somewhere around 375gms)
  2. 50gms green chilli, which is not so spicy, cut into pieces
  3. 40gms Garlic, peeled, cut into pieces
  4. 40gms Ginger, peeled and washed, cut into pieces
  5. 70 ml oil, heated upto smoking point and cooled.
  6. 60gms Sugar
  7. ½ tsp Salt
  8. 1/4tsp Turmeric powder
  9. 15gms crushed mustard seeds, they are yellow in color and give sourness to the achaar.


  1. Once the carrot is peeled and cubed, apply little salt to it and keep it overnight covered in a bowl. This drains out all the water in the carrots, which can spoil the achaar or reduce its shelf life.
  2. Next Morning, remove the excess water and put the carrot pieces in a muslin cloth and tie into a potli and hang it where sunlight is there in abundance.
  3. Let it be that way until sunset, that’s basically few hours. After that, you need to put all the mentioned ingredients in a glass jar and mix it well.
  4. Keep this jar in sunlight for about 2-3 days. You will see an emulsion of oil and sugar. It is ready to be served. You can store it for as long as a month but trust me it won’t last that long.

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