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Gajar Ka Achar (Indian Carrot pickle)
4.5 from 6 votes

Gajar Ka Achar (Indian Carrot pickle)

Indian carrot pickle is the pick-me-up you didn’t realize all your dishes needed! This gajar ka achar recipe is made in the classic Punjabi style with turmeric, chilies, ginger, and aromatic, freshly ground spices.

Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
Servings: 16 yield: 2 cups
Calories: 75 kcal
Course: Others
Cuisine: Indian

Ingredients

  • 3 carrot peeled and cut into 2 inch strips, medium size
  • 3 green chili hari mirch
  • 1 inch ginger peeled and cut into matchstick strips, fresh
  • ½ teaspoon fenugreek seeds
  • 1 tablespoon cumin seeds jeera
  • 2 tablespoons mustard seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon Kashmiri red chili powder
  • 4 teaspoons tamarind concentrate
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • ½ cup mustard oil peanut oil, or vegetable oil

Instructions

    Cup of Yum
  1. Peel the 3 medium-sized carrots and cut them into 2-inch strips. Set aside.
  2. Bring a pot of water to a boil over high heat. Once boiling, add the carrots and blanch them for 90 seconds to slightly soften them.
  3. Drain the carrots in a colander or wire mesh strainer and let them dry completely as you prepare the remaining ingredients.
  4. Slice the 3 green chilies (hari mirch) into long thin strips. Peel the fresh ginger. Cut the ginger into matchstick-like strips. Set these aside as well.
  5. Lightly toast the fenugreek and cumin seeds in a dry pan over medium heat for 3 minutes until fragrant.
  6. Using a blender, spice grinder, or mortar and pestle, grind the cumin, fenugreek, and mustard seeds into a coarse powder.
  7. In a small bowl, combine the ground seeds, turmeric powder, Kashmiri red chili powder, tamarind, vinegar, and salt.
  8. Heat ½ cup of mustard oil in a saucepan over medium heat. Once the oil is smoking hot, turn off the heat, and allow the oil to cool for 20 minutes. If using peanut oil or vegetable oil, you may skip this step, as it is just being done to mellow down the bitter flavor of the mustard oil.
  9. Mix the oil into the spices with a small whisk or tines of a fork until smoothly combined.
  10. Place the carrots, sliced green chilies, and ginger strips into a bowl, and mix the spiced oil into them.
  11. Transfer the mixed carrot pickle to a sterilized, airtight glass jar. Press the pickle down with a spoon to remove any air bubbles and ensure it is tightly packed.
  12. Close the jar with a tight-fitting lid and keep it at room temperature for 24-48 hours to allow fermentation to occur. During this time, the flavors will intensify and develop.
  13. After the initial fermentation period, transfer the jar of pickles to the refrigerator. Let it mature in the fridge for up to 6 weeks. The pickle’s flavors will continue to develop as it ripens under refrigeration.

Notes

  • Remember to store the pickle in the refrigerator after each use to maintain its freshness and longevity.
  • Always use a dry, clean metal spoon or fork to remove pickle from the jar to avoid introducing moisture or bacteria into the jar that can lead to spoilage.
  • To sterilize glass jars for pickling, wash them with hot, soapy water, rinse thoroughly, and place them in a pot of boiling water for about 10 minutes. Remove the sterilized jars and lids, allowing them to air dry completely before use. Following these steps ensures a clean and safe environment for your pickling adventures.

Nutrition Information

Calories 75kcal (4%) Carbohydrates 3g (1%) Protein 0.3g (1%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Sodium 183mg (8%) Potassium 60mg (1%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1916IU (38%) Vitamin C 2mg (2%) Calcium 10mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 16 yield: 2 cups

Amount Per Serving

Calories 75

% Daily Value*

Calories 75kcal 4%
Carbohydrates 3g 1%
Protein 0.3g 1%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 183mg 8%
Potassium 60mg 1%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1916IU 38%
Vitamin C 2mg 2%
Calcium 10mg 1%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.