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.

Print Pin

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

Ingredients

• 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

Instructions

• Heat oil in a pan up to smoking point. Turn off the flame and let the oil cool a little.
  
• Take all the ingredients in a bowl and mix them.
  
• Add the hot oil and mix well. Make sure the oil is not very hot as that may burn the spices.
  
• Let this mixture cool down to room temperature. Then add the chopped carrots and mix well.
  
• 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.
  

Notes

This pickle can be made from Orange carrots too.