Skip to main content
Carrot Pickle Recipe

Time and servings

​
Ingredients

  • 3 carrot (thickly sliced (approx. 1½ cups chopped carrot))
  • 5 tbsp oil
  • 2 inches ginger (thinly sliced)
  • ¾ tsp mustard seeds / rai
  • 1 dried red chilli
  • ¼ tsp hing / asafoetida
  • 10 curry leaves
  • 2 tsp kashmiri chilli powder (add more if you prefer spicy)
  • ¼ tsp turmeric powder
  • 1 tsp mustard seeds (powdered)
  • ¼ tsp methi / fenugreek seeds (dry roasted and powdered)
  • 1 tbsp salt (adjust to your taste)
  • 1 tsp white vinegar
  • 2 lemon juice

​
Instructions

  1. firstly, in a large pan add 2 tbsp of oil and to that add ginger juliennes (thick pieces of ginger).
  2. furthermore, add chopped carrot and saute.
  3. saute on medium flame for 1 minute. keep them aside.
  4. next to the same oil, add 3 more tbsp of oil.
  5. once the oil is sufficiently hot, add mustard seeds, red chilli, hing and curry leaves. saute till the mustard seeds splutter.
  6. furthermore, add 2 tsp of chilli powder, turmeric powder, mustard powder, fenugreek powder and salt. to prepare fenugreek powder and mustard powder, dry roast then powder them.
  7. give a good mix and switch off the flame.
  8. now add fried carrot and ginger.
  9. additionally, add a tsp of vinegar.
  10. also add juice of 2 lemons.
  11. then give a good mix. once the pickle is cooled completely transfer to a glass jar. and clean the sides with the help of tissue paper.
  12. finally, serve pickle immediately or store in a airtight container.

​
Step-by-step

1
firstly, in a large pan add 2 tbsp of oil and to that add ginger juliennes (thick pieces of ginger).instant carrot pickle
2
furthermore, add chopped carrot and saute.instant carrot pickle
3
saute on medium flame for 1 minute. keep them aside. over frying makes carrot soft and loose crunchiness.instant carrot pickle
4
next to the same oil, add 3 more tbsp of oil.instant carrot pickle
5
once the oil is sufficiently hot, add mustard seeds, red chilli, hing and curry leaves. saute till the mustard seeds splutter.instant carrot pickle
6
furthermore, add 2 tsp of chilli powder, turmeric powder, mustard powder, fenugreek powder and salt. to prepare fenugreek powder and mustard powder, dry roast then powder them.gajar ka achar
7
give a good mix and switch off the flame. adding spices to oil gives bright red colour to you pickle. and also be careful not to burn down the spices.gajar ka achar
8
now add fried carrot and ginger.gajar ka achar
9
additionally, add a tsp of vinegar.carrot pickle
10
also add juice of 2 lemons. add more or less according to your preference. however, it helps to prevent pickle from spoiling.carrot pickle
11
then give a good mix.carrot pickle
12
once the pickle is cooled completely transfer to a glass jar. and clean the sides with the help of tissue paper.carrot pickle
13
finally, serve pickle immediately or store in a airtight container. pickle stays fresh for a week without refrigerating.gajar ka achar

​
Video

​
Notes

  • firstly, if you want to store pickle for longer time, then do not forget to refrigerate.
  • furthermore, adding lemon juice and vinegar prevents pickle from spoiling.
  • additionally, you can add veggies of your choice like cauliflower, beetroot, capsicum, chilli to make vegetable pickle.
  • moreover, using til oil makes the pickle more tasty.
  • always remember to add 1:2 ratio of mustard powder and chilli powder to make a perfect pickle.
  • most noteworthy, make sure to wash and pat dry the vegetables overnight. else there are chances for pickle to spoil quickly.
  • finally, pickle taste great after 3 days.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/carrot-pickle-recipe-gajar-ka-achar/