Kanji is a fermented beverage popularly made in North India using the winter black carrots. This drink is prepared by fermenting black carrots, mustard seeds and spices in clay pots in sunlight for several days. Since I do not have access to black carrots, I have used red carrots and beetroot to make Kanji.
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About the recipe
Kanji is a healthy fermented beverage made using carrots, beetroot, mustard seeds and spices. The fermentation process imparts a tangy flavour to the drink. It also promotes the growth of healthy bacteria. Kanji is traditionally made using black carrots which is available in winters in North India. However, this drink can be made with red carrots and beetroot too. Kanji has a pungent, salty, tangy taste and one needs to develop a taste for it.
Kanji should be made in glass jars, ceramic jars or clay pots. Clay pots or glass jars provide an ideal environment for the fermentation process. For making the kanji, we need to place chopped carrots and beetroot in a clay pot or a glass/ceramic jar.  Into the jar mustard powder, black salt and red chilli powder is added. Finally water (which is boiled and cooled) is added. It is then placed in the sun for 3 to 4 days after which it is strained. The pickled  carrot and beetroot pieces can be added to salads or can be served as it is alongwith your meals. Kanji can be stored in the refrigerator for 5 to 6 days.
It can be served as a digestive appetiser before meals or as a palate cleanser after meals.
List of ingredients to make Kanji
Veggies : Carrots and beetroot
Spices : mustard seeds, red chilli powder and black salt
Water : Water should be boiled and cooled to room temperature
Step-wise recipe to make Kanji
Blend mustard seeds to a fine powder.
Wash the carrots and beetroot.
Peel the carrots and beetroot. Chop into 1.5 to 2inches pieces.
Transfer chopped carrots and beetroot to a clean, dry glass/ceramic jar.
Add mustard powder, black salt and red chilli powder.
Add water (which is boiled and cooled).
Tie a muslin cloth around the neck of the bottle.
Place the glass jar in the sun for 3 to 4 days.
On the 4th day, remove the muslin cloth. Stir the kanji with a wooden spoon.
Strain and serve or refrigerate and serve chilled. The pickled carrots and beets can be used in salads or can be served as an accompaniment with meals.
Recipe Card
Kanji | Probiotic Drink
Ingredients
- 3 large carrots
- 1 medium sized beetroot
- 1 tbsp yellow mustard seeds
- 1 tsp black salt
- 1 tsp red chilli powder
- 6 cups of boiled and cooled water
Instructions
- Blend mustard seeds to a fine powder.
- Wash the carrots and beetroot.
- Peel the carrots and beetroot.
- Chop into 1.5 to 2 inches pieces.
- Transfer chopped carrots and beetroot to a clean, dry glass/ceramic jar.
- Add mustard powder, black salt and red chilli powder.
- Add water (which is boiled and cooled).
- Tie a muslin cloth around the neck of the bottle.
- Place the glass jar in the sun for 3 to 4 days.
- Shake the bottle everyday. when you keep the bottle in the sun.
- On the 4thday, remove the muslin cloth.
- Stir the kanji with a wooden spoon.
- Strain and serve or refrigerate and serve chilled.
- The pickled carrots and beets can be used insalads or can be served as an accompaniment with meals.
Recipe Video
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