Carrot Pickle Recipe | Gajar ka Achar

5 from 1 vote
Jump to Recipe Print Recipe

Embark on a culinary journey into the world of pickling with this enticing Carrot Pickle recipe.

From meticulously selecting carrots to an artful blend of spices, each step is crafted to perfection.

Elevate your culinary skills with expert tips and relish the delightful fusion of tangy, spicy, and crisp flavors.

Carrot Pickle

KEY TAKEAWAYS

  • Hot water and salt cleaning, along with sun-drying, are crucial for pristine carrots, enhancing taste and extending the pickle’s shelf life.
  • Smart steaming for a short duration and sun-drying ensure crisp carrot texture, vital for a satisfying pickle.
  • A well-balanced spice mix, including fennel seeds and optional yellow mustard, creates a harmonious and flavorful carrot pickle.
  • Sautéing spices, heating mustard oil, and layering with oil contribute to the pickle’s preservation, maintaining quality and taste.
  • Tangy and spicy, the carrot pickle offers a versatile condiment that pairs well with diverse dishes, adding a burst of flavor to meals.

How to Make Carrot Pickle? (Step by Step Guide with Images)

Step 1. At first take 1kg carrots. Cut the heads and peel it. Then wash it few times with normal water and again wash it with hot water pouring salt in it. Select the carrot, not too thick not too thin.

(Expert tip: Whenever you are making carrot pickle do wash it with hot water pouring salt in it, this enhances the cleaning process which adds longevity to the pickle shelf life.)

Peeled carrot

Step 2. Now cut the carrots into thin pieces (longitudinal).

Cutting the carrots into thin pieces

Step 3. Now add ½ tbsp turmeric powder and ½ tbsp salt into the carrots.

Added ½ tbsp turmeric powder and ½ tbsp salt into the carrots

Step 4. Now mix everything very well.

Mix everything very well

Step 5. Steam the carrots for 3 to 4 mins on high flame till it is 50% cooked.

Steaming the carrots

Step 6. When it is 50% cooked take it out on a plate and let it sun dry for 4 hours so that the moisture in it gets wither away.

Sun dried carrots

Step 7. Now let’s make the spice mix for the carrot pickle. Add 3 tbsp fennel seeds, 1 tbsp yellow mustard, 1 tbsp brown mustard seeds and ½ tbsp fenugreek seeds in a frying pan.

(Expert tip: Fennel seeds enhances the flavour of the carrot pickle. Yellow mustard is optional.)

Spice mix for the carrot pickle

Step 8. Now flame on the gas and sauté all the spices for 2 mins.

(Expert tip: If you sauté the spices then the moisture inside it will wither away which enhances the self-life of the pickle.)

Sautéing all the spices

Step 9. When it is done, take it out on a plate and keep it side for cooling.

Dry roasted on a plate and keep it side for cooling

Step 10. Now add 200ml of mustard oil and heat the oil. When it is hot, turn off the flame and keep it aside for cooling.

(Expert tip: Heating the oil makes the raw smell of the oil withers away and also add a nice flavour to the pickle.)

Adding 200ml of mustard oil

Step 11. Till now the spices which are sautéed are cooled. Grind the spices into a coarse powder.

Grinding the spices into a coarse powder

Step 12. Now add pinch of asafoetida into the oil (lukewarm).

(Expert tip: Asafoetida enhances the flavour the pickle but if you want, you can skip it.)

Added pinch of asafoetida into the oil

Step 13. Now add 1 tbsp Kashmiri red chili powder, 1 tbsp red chili powder, 1 tbsp salt, 1 tbsp turmeric powder, 1 tbsp brown mustard seeds, 1 tbsp yellow mustard seeds, ½ tbsp fenugreek seeds and ½ nigella seeds.

Added 1 tbsp Kashmiri red chili powder, 1 tbsp red chili powder, 1 tbsp salt, 1 tbsp turmeric powder, 1 tbsp brown mustard seeds, 1 tbsp yellow mustard seeds, ½ tbsp fenugreek seeds and ½ nigella seeds

Step 14. Now mix everything very nicely.

Mixing everything very nicely

Step 15. Now add the sun-dried carrots and spice mix into it. Mix it very nicely.

Added the sun-dried carrots and spice mix into it

Step 16. Your carrot pickle is ready. Store it into a sun-dried jar and enjoy the delicacy.

Carrot pickle is ready

Pro Tips for Making Carrot Pickle

Clean and Prep: Make sure to choose fresh and firm carrots for the best pickle. Peeling the carrots not only enhances the taste but also extends the pickle’s shelf life.

You May Also Like:  Green Chili Pickle Recipe | Hari Mirch ka Achar

Cleaning Hack: Hot water with salt is a secret weapon for cleaning carrots. It boosts cleanliness, adding to the pickle’s longevity.

Slice Uniformly: Cutting carrots into consistent thin slices ensures even flavor distribution in every bite.

Turmeric & Salt Magic: Adding turmeric and salt at this stage sets the base for rich flavors. Mix thoroughly for an even coating.

Smart Steaming: Steam the carrots for a short duration—around 3-4 minutes—to retain a crisp texture in the final pickle.

Sun-Dry Perfection: Sun-drying the semi-cooked carrots for 4 hours eliminates excess moisture, crucial for a longer shelf life.

Spice Mix Wisdom: Fennel seeds elevate the pickle’s taste, and yellow mustard is optional for those seeking a unique twist.

Sauté for Preservation: Sautéing spices removes moisture, enhancing the pickle’s durability. Keep the flame on for a quick 2-minute sauté.

Oil Infusion: Heating mustard oil eliminates its raw smell, providing a delightful aroma to the pickle. Allow it to cool before use.

Grinding Spice Mix: Grinding the sautéed spices into a coarse powder intensifies the flavor, creating a perfect base for the pickle.

Asafoetida Essence: A pinch of asafoetida adds a unique depth to the pickle’s flavor. While optional, it enhances the overall taste.

Balancing Act: The right blend of Kashmiri red chili powder, regular red chili powder, salt, turmeric, mustard seeds, fenugreek seeds, and nigella seeds is the key to a well-balanced pickle.

Mixing Magic: Thoroughly mix the spice blend with the sun-dried carrots for an even distribution of flavors.

Storing Tips for Carrot Pickle

Choose the Right Jar: Opt for a sun-dried jar to store your carrot pickle. Make sure it’s clean and completely dry to prevent any moisture.

Layering Technique: Layer the pickle evenly in the jar to ensure consistent flavors. This also helps in easy serving and retrieval.

Oil Seal: Pour a thin layer of the cooled mustard oil over the pickle before sealing the jar. This acts as a natural preservative and enhances the pickle’s taste.

Refrigeration Advisory: While carrot pickles are known for their longevity, storing them in the refrigerator can further extend their shelf life. This is especially beneficial in warmer climates.

Avoid Moisture: Keep the pickle away from moisture to prevent any unwanted changes in texture or taste. A dry environment is crucial for maintaining its quality.

Cool Before Sealing: Ensure both the pickle and the jar are at room temperature before sealing. This prevents condensation inside the jar, preserving the pickle better.

Keep Away from Sunlight: Store the jar in a cool, dark place. Exposure to sunlight can alter the flavors and compromise the quality of the pickle.

What to Serve with Carrot Pickle?

Rice Delight: Pair your carrot pickle with steamed white rice. The pickle’s tanginess and spice perfectly complement the simplicity of rice.

Bread Bliss: Spread carrot pickle on slices of bread or serve it with toasted bread for a quick and tasty snack.

Chapati Champions: Enjoy carrot pickle with freshly made chapatis or rotis. The combination adds an extra layer of flavor to your meal.

Paratha Party: Serve carrot pickle alongside stuffed parathas for a delightful burst of taste. The flakiness of parathas pairs wonderfully with the pickle.

Dosa Drama: Add a spoonful of carrot pickle to dosas for an exciting twist. The contrast of textures and flavors will elevate your dosa experience.

Curry Companion: Use carrot pickle as a side dish with your favorite curry. The pickle’s spiciness complements the richness of curry dishes.

Pulao Party: Serve carrot pickle alongside pulao or biryani for a flavorsome combination. The pickle’s kick adds a nice contrast to the aromatic rice dish.

Salad Sensation: Toss some carrot pickle into your green salad for a unique and spicy twist. It transforms a regular salad into a flavorful delight.

Soup Surprise: Add a spoonful of carrot pickle to clear soups or lentil soups for an unexpected burst of flavor. It adds a spicy warmth to your soup.

You May Also Like:  Dosa Chutney Recipe

How Does Carrot Pickle Taste?

Tangy and Spicy Fusion: Carrot pickle offers a delightful blend of tangy and spicy flavors, creating a harmonious fusion on the taste buds.

Crisp Carrot Texture: The carrots maintain their crisp texture, providing a satisfying crunch with each bite.

Natural Sweetness: The carrots, having absorbed the spice blend, carry a subtle natural sweetness that complements the overall taste.

Warm Turmeric Undertones: Turmeric contributes warm undertones to the pickle, enhancing both the flavor and visual appeal.

Pungent Aroma of Mustard Oil: The mustard oil, infused with sautéed spices, adds a pungent and aromatic dimension to the pickle.

Distinctive Fennel Seed Elevations: Fennel seeds play a crucial role in elevating the pickle’s taste, adding a distinct and aromatic note.

Optional Mustard Twist: Yellow mustard, though optional, brings a unique twist to the flavor profile for those seeking an extra kick.

Balanced Spice Mix: The spice mix, featuring red chili powders, mustard seeds, fenugreek seeds, and nigella seeds, achieves a well-balanced and flavorful composition.

Umami Depth with Asafoetida: Asafoetida, if included, contributes an umami depth to the overall flavor, enhancing the taste experience.

Versatile and Mouthwatering: The result is a versatile and mouthwatering condiment that can be enjoyed on its own or paired with various dishes for an extra burst of flavor.

Carrot Pickle Featured Image

Carrot Pickle Alternatives

Mango Pickle: Tangy raw mango pieces, sun-dried with red chili powder, fenugreek seeds, and mustard oil for a flavorful kick.

Cucumber Pickle: Thinly sliced cucumbers mixed with dill, white vinegar, sugar, and black pepper, offering a refreshing crunch.

Garlic and Chili Lemon Pickle: Garlic cloves marinated in lemon juice, red chili flakes, and olive oil for a zesty, spicy twist.

Mixed Vegetable Pickle: Assorted veggies like carrots, cauliflower, and beans, sun-dried with pickle masala and mustard oil for a diverse flavor.

Sweet and Spicy Pineapple Pickle: Fresh pineapple chunks marinated in honey, chili powder, and cinnamon for a unique sweet and spicy blend.

Radish and Mint Pickle: Grated radishes combined with mint leaves, tossed in a chaat masala, black salt, and cumin powder mix for a cool pickle.

Green Chili Garlic Pickle: Slit green chilies mixed with chopped garlic, marinated in a blend of vinegar, mustard seeds, and turmeric for a spicy kick.

Recipe Card

Carrot Pickle Featured Image

Carrot Pickle | Gajar ka Achar

By Mita Mondal
Carrot pickle is a flavorful and tangy condiment made by preserving sliced carrots with a blend of spices and oil.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Sun drying 4 hours
Total Time 4 hours 20 minutes
Course Condiments
Cuisine Indian
Servings 25
Calories 97 kcal

Ingredients
  

  • 1 kg Carrot (cut, peeling and cleaned)
  • tbsp Turmeric powder
  • 3 tbsp Fennel seeds
  • 2 tbsp Yellow mustard seeds
  • 1 tbsp Black mustard seeds
  • 2 tbsp Brown mustard seeds
  • 1 tbsp Fenugreek seeds
  • 200 ml Mustard oil
  • ¼ tsp Asafoetida
  • 1 tbsp Kashmiri red chili powder
  • 1 tbsp Red chili powder
  • ½ tbsp Nigella seeds

Instructions
 

  • Prepare the Carrots
    Start with 1kg of carrots. Remove the heads and peel them. Wash the carrots well with normal water and then rinse them with hot water mixed with salt. Choose medium-sized carrots, not too thick or too thin.
  • Slice the Carrots
    Cut the carrots into thin, lengthwise pieces.
  • Season the Carrots
    Add ½ tbsp turmeric powder and ½ tbsp salt to the sliced carrots. Mix everything thoroughly.
  • Steam the Carrots
    Steam the seasoned carrots on high flame for 3 to 4 minutes, until they are halfway cooked.
  • Sun-Dry the Carrots
    Once halfway cooked, remove the carrots and place them on a plate. Let them sun-dry for about 4 hours to remove excess moisture.
  • Prepare the Spice Mix
    In a frying pan, combine 3 tbsp fennel seeds, 1 tbsp yellow mustard (optional), 1 tbsp brown mustard seeds, and ½ tbsp fenugreek seeds.
  • Sauté the Spices
    Heat the spices on the stove for 2 minutes to reduce moisture, if any. Then, set them aside to cool.
  • Heat Mustard Oil
    Heat 200ml of mustard oil. Once hot, turn off the flame and let it cool down.
  • Grind the Spices
    Once cooled, grind the sautéed spices into a coarse powder.
  • Mix the Spices
    To the lukewarm oil, add a pinch of asafoetida (optional) along with 1 tbsp each of Kashmiri red chili powder, regular red chili powder, salt, turmeric powder, brown mustard seeds, yellow mustard seeds, ½ tbsp fenugreek seeds, and ½ tbsp nigella seeds. Mix everything thoroughly.
  • Combine Carrots and Spice Mix
    Add the sun-dried carrots and the spice mix together. Mix them well.
  • Store the Carrot Pickle
    Your carrot pickle is ready! Store it in a sun-dried jar and savor the deliciousness.
Subscribe to My YouTube Channel Mitar Cooking!

Notes

Carrot Selection: Choose fresh, firm carrots. Peeling the carrots not only enhances the taste but also extends the pickle's shelf life.
Cleaning Hack: Use hot water with salt to clean the carrots thoroughly. This process boosts cleanliness and adds to the pickle's longevity.
Slicing Technique: Cut the carrots uniformly into thin, lengthwise pieces. Even slicing ensures consistent flavor in every bite.
Turmeric & Salt Magic: Adding turmeric and salt at the beginning sets the base for rich flavors. Ensure an even coating by mixing thoroughly.
Smart Steaming: Steam the carrots for a short duration (3-4 minutes) to retain their crisp texture in the final pickle.
Sun-Drying Perfection: Sun-dry the semi-cooked carrots for around 4 hours to eliminate excess moisture, crucial for a longer shelf life.
Spice Mix Wisdom: Fennel seeds are crucial for enhancing the pickle's taste, and yellow mustard is optional but adds a unique twist.
Sauté for Preservation: Sautéing spices removes moisture, enhancing the pickle's durability. A quick 2-minute sauté is sufficient.
Oil Infusion: Heating mustard oil removes its raw smell, providing a delightful aroma to the pickle. Ensure the oil cools down before use.
Grind Spice Mix: Grinding sautéed spices into a coarse powder intensifies the flavor, creating a perfect base for the pickle.
Asafoetida Essence: While optional, a pinch of asafoetida adds a unique depth to the pickle's flavor.
Balancing Act: Ensure the right blend of spices for a well-balanced pickle. Adjust quantities based on personal preference.
Mixing Magic: Thoroughly combine the spice blend with the sun-dried carrots for even flavor distribution.
Storing Tips: Use a clean, dry, and sun-dried jar for storing the carrot pickle. Layer the pickle evenly and pour a thin layer of cooled mustard oil over it before sealing the jar.
These recipe notes will help you create a flavorful and long-lasting carrot pickle. Enjoy the process and relish the delicious results!

Nutrition Info (Estimation Only)

Nutrition Facts
Carrot Pickle | Gajar ka Achar
Amount per Serving
Calories
 
97
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
40
mg
2
%
Potassium
 
180
mg
5
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
6875
IU
138
%
Vitamin C
 
3
mg
4
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!

Conclusion

Savor the mouthwatering result of your culinary prowess – the Carrot Pickle.

You May Also Like:  Lime Pickle Recipe | Nimbu ka Achar

With its balanced spice mix, crisp texture, and aromatic undertones, this pickle stands as a testament to the art of pickling.

Enjoy it on its own or elevate various dishes, making every meal a flavorful delight.

Was this helpful?

Yes
No
Thanks for your feedback!
Recipe Rating




0 Comments
Inline Feedbacks
View all comments
Scroll to Top