Carrot Pickle (Gajar Ka Achar)
Carrot Pickle (Gajar Ka Achar)
Gajar ka achar (Carrot Pickle) is a tasty condiment to serve with sandwiches or with any meal specially dishes like kadhi chawal or rajma chawal.
Ingredients
- 5 medium carrots
- 1 ½ tsp salt
- 1 ½ tsp mustard seeds coarsely ground
- 1 tsp chili powder adjust to taste
- ½ tsp turmeric
- ⅛ tsp asafetida
- 1 Tbsp lemon juice
- 1 Tbsp mustard oil or olive oil
Instructions
- Peel the carrots and cut into thin 2” slices (should be about two cups).
- Wrap the sliced carrots in a dry towel, removing any excess water.
- Mix all the ingredients together with the carrots and put in a glass jar. Set the jar in the sun for a day.
- Pickle is ready the next day. Pickle can be refrigerated for about two weeks.
Notes
Variations
- Add sliced green chili, sliced the long way.
Tried this recipe?Let us know how it was!
53 Responses
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I have never made pickles at home so i was a little nervous to try this. It was not sunny outside so instead I left the jar on my kitchen counter for 4 days at room temperature. It worked!
Hello Manjula,
Since we don’t have the sun required to cure carrots anymore I used this recipe (with less salt) to cook a simple carrot side dish…I just roasted the carrots with their spices until they were cooked (I let the carrots soak the spices a bit before). They were very tasty, even my uncle who doesn’t like spiced food agreed (he is a professional cook as well).
Thank you for the recipe, Didina.
Didina, Thanks for sharing, good idea
Dear Manjula Aunty,
I’ve been a huge fan of your website for years. It’s like opening a page into nostalgic indian recipes. Thanks for sharing your talent. Making this achar today with purple cabbage and carrots.
My spouse and I stumbled over here by a different page
and thought I should check things out. I like what I see so now i am following you.
Look forward to finding out about your web page repeatedly.
Thank you for every other magnificent post. Where else could anyone get that kind of info in such an ideal method of writing?
I have a presentation subsequent week, and I’m at the look for such information.
i tried ur recipe of ras malai at home.it wasnt soft and spongywhen i try first time,,,i again tried after few days. this time,it was broken while cooking tikki [ chhena was broken in sugar syrup while cooking]. i used amul gold milk both times. what can be the reason for this?
dr mehul,
Amul milk should work,
paneer should be knead till it is soft and smooth
your recipies are very simple and tasty thank you manjuka aunty.
Dear Manjula,
I will make the Carrot Pickle as per you recipe. I was wondering how to preserve it for longer period and that too without refrigeration? I intend to put cauliflower too if it is okayed by you.
Mat Flexiold
Cauliflower will be good but to preserve without refrigeration recipe will be very different may be I will one day.
is site ko kholte hi bhuk lag jati hai i will try this one but how to prepare permanent carrot pickle as this one may not be for whole year storage
I liked your recipe.
Hi Manjula,
Your videos are wonderful! You really are a sweet spoken lady and I thank you so much for teaching me that Indian food is not that difficult to make and is delicious and healthy as well as economic. Your family is very lucky to have you and so are we your fans!
hi manjula aunti,
i want to ask u tht,for rava idli what type of samolina should i use? is it fine samolina or regular samolina?
if i used fine samolina, will idli make soft and spongy?
plz reply.
thank u.
My grandma used to make this pickle with carrots, radish, turnips and cauliflower. Thank you for the recipe.
hi manjula aunti, i saw your kitchen in videos.it is really very beautiful. i want to ask you a little question,can we make this type of pickle with other ingredient (except carrot).
Swati,
Try them with cabbage, green beans or cauliflower.
Manjula, I love you!!! Your recipes and videos are brilliant and making my mouth water!!! I can’t wait to try some of them.
I was wondering about asafetida in the pickled carrot recipe…what is it? Is it a must have? I am not sure I can get it; I live in a small community without indian spices, etc.
Thank you
Debbie, Ontario
Debbie,
Asafetida gives a nice flavor to the pickle but it will be ok without.
Debbie, asafoetida is a powdered resin derived from a shrub. It’s very bitter and only a small amt should be used. It tastes similar to onion and garlic. I’m guessing you can find it online, but I’ve used small amts of minced onion and minced garlic as a substitute.
Hi Debbie,
I am from Mississauga , Ontario. Asafoetida is available in most of the Indian stores. It is a primary ingredient for pickles and has many very good medicinal properties. Good Luck in finding it !
hey, can I use mustard powder instead of ground mustard seeds?
i liked it
i don’t like garlic and onion punch in everything so i loved all your receipes
Aunty Ji
I like your recipe.
Can I add some garlic.
Yes you can add some garlic.
Yes you can add some garlic,
This recipe can be used with colifower.
do i use black mustard seeds or yellow ones?
my mother in law uses fresh chives & peices of ginger
also should i cut the garlic in half or what? she doesnt add lemon or vinegar & her pickles have a nice tangy taste due to the garlic.. she is not here to ask.
please let me know yours sound similar to what she used to make
Thank you.
Mary,
I use black mustard seeds.
Thank you for your reply Manjula . i will let you know how they turn out..
ive watched your videos many times & you are such a sweet spoken lady & you illustrate & describe your recipes very nicely
Hi Aunty Ji,
Can I use a plastic jar instead of glass?
Thanks in Advance
Jyoti
very very good
Made this yesterday and tried some today
Extremely simple! who would have known? and it’s really delicious. Another great recipe Auntyji!
Manjula Ji,
I always eat this pickle when we eat at restautants.
Always wondered where to buy it from.
Your recipe seems easy I shall definately try it.
thanks a lot.
Aunty the recipe is great but if u can add some recipe of keri ka Achar or limo ka Achar would be sone pe suhagha
hey aunty so glad cn snd u a comment .. I stay in kuwait i usually c ur recepies via youtube. Today 1st time came 2 ur website thank u for al d time n energy u take2hlp post your recepies for us2learn new dishz n excel n them… Kep up the good work.. Take care
hi,
its a great idead..
will definitely try it
thanx
This is served at a restaurant I go to and it’s delicious. Thanks for the recipe! I can make it myself now. 🙂
hello auntyji,, i just love ur recipes,, so quick and easy,, please keep posting new recipes, and thankyou for giving us such wonderful recipes,
would it be ok if i used veg. oil instead of olive oil? please let me know…thank you!
vegetable oil will work.
hi what do u call mustard seed in Hindi? please and thank you!
black mustard seeds in hindi is rai
Thanks Aunty for prompt reply,
regards
Kav
Hi Kavita, baby carrots will work.
Hi Manjula Aunty,
I have baby carrots with me, can I replace 15 to 20 baby carrots for 5 Medium size carrots?
regards
Kav
Thanks Aunty.
Hi Shehla,
just refrigerate
Manjula
Dear Aunty,
Is it really necessary to keep the achar in the sun? I live in Ireland and there is not much sun here.I made the achar yesterday as it was sunny but it soon started raining.
Can you plz suggest anything?
Thanks a million.
Hello Rosy, I dont know why not.
manjulaji,can i keep the carrots with crushed mustard seed on it in the sun in a open vessel and add other ingredients later.
Auntyji,shud i cover the glass jar with its cap or with a cloth while putting in sun.