Gajar Ka Achar Banane Ka Tarika
Gajar Ka Achar Banane Ka Tarika is a medium Indian recipe that serves 4. 580 calories per serving. Recipe by Farooq Food Secrets on YouTube.
Prep: 45 min | Cook: 12 min | Total: 1 hr 12 min
Cost: $9.89 total, $2.47 per serving
Ingredients
- 1 kg Carrots (peeled and cut into thick long pieces)
- 3 tbsp Salt (fine sea salt preferred)
- 2 tbsp Red Chili Powder (adjust heat to taste)
- 4 tbsp Crushed Mustard Seeds (coarsely ground)
- 2 tbsp Fennel Seeds
- 1 tsp Nigella Seeds (Kalonji)
- 1 tsp Turmeric Powder
- 1 cup Mustard Oil (high-quality cold-pressed mustard oil)
Instructions
Prepare Carrots
Wash the carrots, peel them, and cut into thick long pieces of uniform size.
Time: PT10M
Blanch Carrots
Bring a pot of water to a boil, add the carrot pieces and cook for 4–5 minutes until just tender but still firm. Drain using a colander.
Time: PT7M
Temperature: medium
Dry Carrots
Spread the drained carrots on a clean kitchen cloth and pat dry completely.
Time: PT5M
Prepare Spice Mix
In a large mixing bowl combine salt, red chili powder, turmeric, crushed mustard seeds, fennel seeds, and nigella seeds. Stir well.
Time: PT3M
Season Carrots
Add the dried carrot pieces to the bowl with the spice mix and toss until every piece is evenly coated.
Time: PT3M
Heat Mustard Oil
Place the mustard oil in a small pan over high heat. Heat until it begins to smoke, then remove from heat.
Time: PT5M
Temperature: high
Cool Oil
Allow the hot oil to cool completely to room temperature before using it in the pickle.
Time: PT15M
Add Oil
Pour the cooled mustard oil over the spiced carrots, ensuring the carrots are fully submerged. Press down if needed.
Time: PT3M
Jar the Pickle
Transfer the carrot‑oil mixture into a clean, dry glass jar. Press the carrots down so the oil covers the top, leaving a small headspace.
Time: PT5M
Sun Fermentation
Place the sealed jar in direct sunlight for 3–5 days. Shake the jar once daily to redistribute the oil and spices.
Time: PT0M
Store Pickle
After the fermentation period, store the pickle in the refrigerator. It will keep for up to 2 months.
Time: PT0M
Nutrition Facts
- Calories
- 580
- Protein
- 1 g
- Carbohydrates
- 15 g
- Fat
- 60 g
- Fiber
- 4 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free, Nut-Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Red Chili Powder: Paprika, Cayenne pepper
- Instead of Crushed Mustard Seeds: Whole mustard seeds (crush yourself)
- Instead of Mustard Oil: Vegetable oil (flavor will differ)
Equipment Needed
- Large Pot
- Colander
- Large Mixing Bowl
- Spoon or Spatula
- Clean Kitchen Cloth
- Glass Jar with Lid
- Small Pan or Skillet
- Stove
Critical Steps — Do Not Skip
- Do not overcook the carrots during blanching.
- Mustard oil must be cooled completely before adding to the carrots.
- Oil must fully submerge the carrots to prevent exposure to air.
- During sun fermentation keep the oil level above the carrots.
Chef Tips from the Video
- Use fresh, firm carrots for the best crunch.
- A stainless steel pan heats the mustard oil evenly and reduces the chance of scorching.
- After fermentation, you can add a pinch of sugar for a subtle sweet balance.
Troubleshooting
Carrots become mushy.
Reduce blanching time to 3–4 minutes and ensure they are drained and dried promptly.
Mold appears on the surface.
Make sure the oil completely covers the carrots and the jar is sterilized. Add a little extra oil if needed.
Oil separates from the spices.
Stir the pickle daily during fermentation; the oil will re‑emulsify with the spices.
Storage
Refrigerator: Store the sealed jar in the refrigerator for up to 2 months.
Freezer: Not recommended; texture may change.
Room temperature: After the initial 3–5 day sun fermentation, keep at room temperature only if the jar remains sealed and oil covers the carrots.
Make-Ahead Tips
- Prepare the spice mix a day ahead and store in an airtight container.
- Boil and dry the carrots earlier; keep them refrigerated until ready to assemble.
- Cool the mustard oil completely before mixing; you can refrigerate it for faster cooling.
Frequently Asked Questions
What is the cultural significance and history of carrot pickle (Gajar Ka Achar) in Indian cuisine?
Carrot pickle, known as Gajar Ka Achar, is a traditional North Indian condiment that dates back centuries. It was originally made to preserve seasonal carrots for winter months, using mustard oil and spices that act as natural preservatives.
What are the traditional regional variations of Gajar Ka Achar in North Indian cuisine?
In Punjab, the pickle is often spicier with extra red chili and uses mustard oil, while in Rajasthan a drier version with added fenugreek seeds is common. Some regions add a touch of mango powder for tanginess.
How is Gajar Ka Achar traditionally served in Indian households?
Gajar Ka Achar is typically served as a side accompaniment with roti, paratha, or rice dishes. It adds a burst of flavor to simple meals and is also offered to guests as part of a traditional thali.
During which Indian festivals or occasions is Gajar Ka Achar commonly prepared?
Carrot pickle is often prepared during harvest festivals like Baisakhi and during winter celebrations such as Lohri, when fresh carrots are abundant and families make large batches for the season.
What other Indian dishes pair well with Gajar Ka Achar?
Gajar Ka Achar pairs beautifully with butter chicken, dal makhani, plain basmati rice, and Punjabi parathas. Its spicy tang also complements grilled kebabs and tandoori dishes.
What are the most common mistakes to avoid when making Gajar Ka Achar?
Common errors include over‑cooking the carrots, which makes them mushy, adding hot oil directly to the spices (which can cook them), and not ensuring the oil fully covers the carrots, leading to mold growth.
Why does this Gajar Ka Achar recipe use hot mustard oil that is cooled before adding, instead of adding raw oil?
Heating mustard oil releases its pungent flavor and kills any surface microbes. Cooling it before mixing prevents the spices and carrots from cooking, preserving the crunchy texture while still infusing the oil with its characteristic aroma.
Can I make Gajar Ka Achar ahead of time and how should I store it?
Yes, the pickle can be prepared several weeks in advance. After the initial 3–5 day sun fermentation, store the sealed jar in the refrigerator. It will keep for up to two months, developing deeper flavor over time.
What does the YouTube channel Farooq Food Secrets specialize in?
The YouTube channel Farooq Food Secrets specializes in easy-to-follow Indian home‑cooking tutorials, focusing on traditional recipes, quick meals, and preservation techniques like pickles and chutneys.
How does the YouTube channel Farooq Food Secrets' approach to Indian pickle recipes differ from other Indian cooking channels?
Farooq Food Secrets emphasizes minimal equipment, clear step‑by‑step timing, and practical tips for everyday home cooks, whereas many other channels use elaborate setups or assume advanced culinary knowledge.
Last updated: September 2, 2026
