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.

  • 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
  1. Heat oil in a pan up to smoking point. Turn off the flame and let the oil cool a little.
  2. Take all the ingredients in a bowl and mix them.
  3. Add the hot oil and mix well. Make sure the oil is not very hot as that may burn the spices.
  4. Let this mixture cool down to room temperature. Then add the chopped carrots and mix well.
  5. 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.