Gajar Ka Achaar (Carrot Pickle)

Indian meals always consist of some pickles to go with rice and dal. One such seasonal pickle is Gajar Ka Achaar (Carrot Pickle) – a spicy and tangy instant pickle that can be made in just 20 minutes and stays good for a week.

Gajar Ka Achaar (Carrot Pickle)

A spicy and tangy instant pickle.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 people
Author Anuya


  • 2 Chopped pink Carrots
  • 1 Tbsp Methi (Fenugreek) seeds Roughly grounded
  • 1 Tbsp Splitted dehusked mustard seeds (Mohrichi dal in Marathi)
  • 1 1/2 Tbsp Red Chilly/ Lal Mirch Powder
  • 1 Tsp Turmeric/ Haldi Powder
  • Salt as per taste
  • 1 Cup Oil


  • Heat oil in a pan up to smoking point. Turn off the flame and let the oil cool a little.
    Hot Oil
  • Take all the ingredients in a bowl and mix them.
    Pickle Mix
  • Add the hot oil and mix well. Make sure the oil is not very hot as that may burn the spices.
    Pickle Mix
  • Let this mixture cool down to room temperature. Then add the chopped carrots and mix well.
    Carrot Pickle
  • Transfer to a clean, moisture free, air-tight glass jar. Cover and keep for a day before eating. Mix well and refrigerate. The pickle stays good for a week when kept refrigerated in an air-tight jar.


This pickle can be made from Orange carrots too.

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