Carrot Pickle Recipe or Gajar ka Achar is a delicious pickle made with carrots during the season when you get baby carrots. Mixed in aromatic Indian spices, this tastes great as an accompaniment to rotis, or just about anything.
When I picked up to make the Delhi Street food, I made sure I went the whole way and picked up all dishes that complimented each other.
We love North Indian-style pickles along with stuffed parathas. I mostly end up serving Andhra Avakkaya for lack of good choice. After making this pickle, I decided I would make this easy version when required.
The first time I tasted this was when Vaishali gave us a batch when we visited her. I have adapted my recipe from her
Sharing this finally for C in the A to Z Condiments.
Baby Carrots are the star ingredients of this Pickle. We mostly make it during winter when baby carrots are easily available. However, you can use regular carrots as well.
Whole Spices - All the whole spices mentioned in the recipe add to the flavour. So do not skip them.
Oil - Mustard Oil is the base of this pickle. However, you can use any neutral oil.
Instructions to make ~ Step by Step Pictures
This recipe uses fresh baby carrots that are available in plenty during the winter season. So most times the carrots are so fresh that you can simply wash and use them. Else you grate the outer skin before chopping it into batons.
Wash, peel, and cut the carrots into batons.
Take the jar you are going to pickle, wash and dry it well.
Now add all the spice ingredients one by one, mix well.
Finally, add the carrots to the jar and shake well.
Store in a dry place.
Use after 2 to 3 days.
Substitutions you can make to this Carrot Pickle Recipe
The recipe calls for soaking the carrot in mustard oil. You can any neutral oil if mustard oil is not available.
The carrot pickle tastes great with Nigella Seeds, however, if it's not available you can use cumin seeds or sesame seeds. However, the pickle doesn't taste the same with either of these for sure.
How to Store ~ Carrot Pickle Recipe
I mostly make it in small quantities. However, if you are adventurous and want to make a huge batch, make sure you refrigerate the whole batch, remove the amount you want and thaw before using it.
As with all pickles, make sure all your vessels, the bottle is dry. While it is getting soaked, make sure you keep it in a dry cool place. No need to keep it under Sun.
Pat dry the carrots after chopping them.
Carrot Pickle Recipe | How to make Gajar ka Achar
- 2 Carrots about 1 cup
- 1 tablespoon Fennel Seeds
- 1/2 tablespoon Nigella Seeds
- 1/2 tablespoon Mustard Seeds
- 1/2 tablespoon Fenugreek Seeds
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- Salt to taste
- 2 tablespoon Mustard Oil
- Wash, peel, and cut the carrots into batons.
- Take the jar you are going to pickle, wash and dry it well.
- Now add all the spice ingredients one by one, mix well.
- Finally, add the carrots to the jar and shake well.
- Store in a dry place.
- Use after 2 to 3 days.