Carrot Pickle (Gajar Ka Achar)

Carrot Pickle (Gajar Ka Achar)
Carrot Pickle
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.
4.50 from 2 votes
Course Chutney, Pickle, Side Dish
Cuisine Indian


  • 5 medium carrots
  • 1 ½ tsp salt
  • 1 ½ tsp mustard seeds coarsely ground
  • 1 tsp chili powder adjust to taste
  • ½ tsp turmeric
  • tsp asafetida
  • 1 Tbsp lemon juice
  • 1 Tbsp mustard oil or olive oil


  • 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.


  • Add sliced green chili, sliced the long way.
Keyword achar, carrot, Condiment, gajar, gajar achar, Gluten Free, Pickle, Spicy
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54 thoughts on “Carrot Pickle (Gajar Ka Achar)

  1. 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!

  2. 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.

  3. 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.

  4. i tried ur recipe of ras malai at 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?

  5. 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.

  6. 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!

  7. 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.

  8. hi manjula aunti, i saw your kitchen in is really very beautiful. i want to ask you a little question,can we make this type of pickle with other ingredient (except carrot).

  9. 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

    1. 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.

    2. 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 !

      1. 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.

          1. 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

  10. 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.

  11. 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

  12. 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.

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