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Kali gajar ki kanji
Fermented black carrot drink
काली गाजर की कांजी: Punjab's tangy, ruby-purple ferment of black carrots, beetroot and crushed mustard, sipped cold around Holi (plus 3–4 days in the sun)
When the last black carrots of winter reach Punjabi and UP markets in February and March, kitchens start a jar of kanji. The carrots are cut into fingers, steeped in water with crushed mustard seed, salt and chilli, and left in the sun for a few days until the liquid turns deep purple, sour and sharp enough to tickle your nose. It is drunk by the glass before meals around Holi as a digestive and a spring tonic, and the soft, tangy carrot sticks are eaten too. The flavour is like a lively pickle brine, earthy from the carrots and peppery from mustard. Use a glass or ceramic jar that you have washed and dried completely, keep the vegetables under the water, stir with a clean dry spoon, and discard if mould or an unpleasant smell appears. Chef's tip: a small beetroot deepens the colour if your carrots are more red than black, but don't overdo it or the kanji tastes earthy and sweet.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 1 ⅛ lb black carrots (kali gajar)peeled, cut into 6 cm fingers
- 1 small beetrootpeeled, cut into thin wedges
- 8 ¼ cups waterboiled and cooled
- 2 ½ tbsp yellow or black mustard seedscoarsely crushed
- 1 tbsp salt
- 1 tsp black salt (kala namak)
- 1 tsp red chilli powder
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Method
0/5 doneStep 1: Wash a 3-litre glass or ceramic jar in hot soapy water, rinse and dry it completely. Common mistake: a damp jar or a metal container; both encourage spoilage and a metallic taste.
5 minStep 2: Put 1 ⅛ lb black carrots (kali gajar) and 1 small beetroot in the jar and add 2 ½ tbsp yellow or black mustard seeds, 1 tbsp salt, 1 tsp black salt (kala namak) and 1 tsp red chilli powder.
Step 3: Pour over 8 ¼ cups water and stir with a clean, dry wooden spoon. The vegetables should be fully under the water; weigh them down with a clean small saucer if they float.
Step 4: Tie muslin over the mouth and leave the jar in the sun for 3–4 days, bringing it in at night. Stir once a day with a clean, dry spoon. Taste from day 3; it is ready when it is sour, pungent and the colour is deep purple. Discard if mould grows or it smells rotten.
Step 5: Move the jar to the fridge and serve the kanji chilled in glasses with a couple of carrot sticks. It keeps for about a week in the fridge.
Nutrition per serving
- Calories
- 25 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
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Good to know
- How long does kali gajar ki kanji take?
- About 20 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of black carrots (kali gajar)?
- Parsnip or sweet potato, same weight.
- What can I use instead of yellow or black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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