How To Make Carrot Pickle (Gajar Ka Achar) At Home: Complete Recipe

Carrot Pickle, or Gajar Ka Achar, is a delicious and crunchy Indian pickle made from fresh carrots, mustard oil, and an aromatic mix of spices. Known for its tangy and spicy taste, this pickle is a favorite side dish that complements many meals. Here’s a step-by-step recipe to make Carrot Pickle at home!

Ingredients for Carrot Pickle (Gajar Ka Achar)

Carrots: 500 grams (about 4-5 large carrots), washed, peeled, and cut into thin sticks
Mustard Oil: 1/2 cup (gives an authentic flavor, but you can substitute with other oils if preferred)
Vinegar: 2-3 tablespoons (adds tanginess and helps in preservation)
Salt: 1 tablespoon (adjust to taste)
Red Chili Powder: 1 tablespoon (adjust for spiciness)
Turmeric Powder: 1 teaspoon (for color and flavor)
Mustard Seeds: 1 tablespoon (coarsely ground or whole)
Fenugreek Seeds (Methi): 1 teaspoon (optional, adds slight bitterness and aroma)
Fennel Seeds (Saunf): 1 tablespoon (optional, adds mild sweetness and crunch)
Asafoetida (Hing): 1/4 teaspoon (optional, for flavor)

How to Make Carrot Pickle (Gajar Ka Achar)

To make a delicious batch of Carrot Pickle, start by washing and peeling about 500 grams of fresh carrots. Slice the carrots into thin sticks, roughly 2-3 inches long, and spread them out on a clean, dry cloth to air dry for a few hours. This step is essential to ensure there is no moisture, which could lead to spoilage.

Once the carrots are ready, heat 1/2 cup of mustard oil in a pan until it begins to smoke lightly, then turn off the heat and let it cool slightly; this mellows the oil’s pungency and enhances its flavor.

While the oil cools, prepare the spice mix. In a large mixing bowl, combine 1 tablespoon of salt, 1 tablespoon of red chili powder, 1 teaspoon of turmeric powder, 1 tablespoon of coarsely ground mustard seeds, 1 teaspoon of fenugreek seeds, 1 tablespoon of fennel seeds, and 1/4 teaspoon of asafoetida. Stir these spices together well.

Next, add the dried carrot sticks to the bowl and mix them with the spices until every piece is well-coated. Pour in 2-3 tablespoons of vinegar, which adds a tangy note and acts as a natural preservative, then mix everything thoroughly.

After the carrots are coated with spices and vinegar, pour the slightly cooled mustard oil over the mixture. Stir again until the oil evenly covers all the carrots, which helps the flavors meld together. Taste the pickle at this stage and adjust the salt or chili powder as needed.

Finally, transfer the pickle to a clean, dry glass jar, and seal it tightly. Place the jar in a warm spot, like a sunny windowsill, for 2-3 days to allow the flavors to develop, shaking the jar once daily to ensure even distribution of the spices and oil. This homemade carrot pickle can be stored for up to 2-3 weeks in a cool, dry place or refrigerated for longer freshness. Enjoy it as a zesty side dish with Indian breads, rice dishes, or even sandwiches for an extra kick of flavor!