Gajar Pickle Recipe By ijaz Ansari
Gajar Pickle Recipe By ijaz Ansari is a medium Indian recipe that serves 4. 50 calories per serving. Recipe by Ijaz Ansari Food Secrets on YouTube.
Prep: 8 hrs 25 min | Cook: 5 min | Total: 8 hrs 50 min
Cost: $2.34 total, $0.59 per serving
Ingredients
- 500 g Carrots (red‑colored carrots, peeled and cut into thin sticks)
- 2 tbsp Salt (divided: 1 tbsp for brine, 1 tbsp for final seasoning)
- 2 tsp Turmeric Powder (divided: 1 tsp for brine, 1 tsp for final mix)
- 1 piece Lemon (fresh, juiced)
- 1 tsp Whole Black Peppercorns (roasted)
- 1 tsp Cumin Seeds (roasted)
- 0.5 tsp Ajwain (Carom Seeds) (roasted)
- 1 tbsp Fennel Seeds (roasted)
- 2 tbsp Coriander Seeds (roasted)
- 1 piece Bay Leaf (roasted)
- 1 tsp Red Chili Powder (adjust to heat preference)
- 1 tsp Kalonji (Nigella Seeds) (optional, adds subtle oniony flavor)
- 0.5 cup Mustard Oil (cold‑pressed, use sparingly; warm briefly before adding)
Instructions
Prepare Carrots
Peel the carrots and cut them into thin sticks (julienne).
Time: PT15M
Make Brine & Soak
In a large bowl combine the carrot sticks, 1 tbsp salt, 1 tsp turmeric powder and the juice of 1 fresh lemon. Mix well and let sit for 6‑8 hours (or overnight) at room temperature.
Time: PT8H
Drain Excess Moisture
After soaking, pour off the liquid, place the carrots in a sieve and gently press with a clean hand or spoon to remove excess water.
Time: PT5M
Roast Whole Spices
Heat a small pan over low flame. Add black peppercorns, cumin seeds, ajwain, fennel seeds, coriander seeds and the bay leaf. Roast for 1.5‑2 minutes until fragrant, stirring constantly.
Time: PT3M
Temperature: Low flame
Grind Roasted Spices
Allow the roasted spices to cool for a minute, then coarsely grind them using a spice grinder or mortar and pestle. The texture should be slightly coarse, not a fine powder.
Time: PT5M
Warm Mustard Oil
Place ½ cup mustard oil in the same pan and warm over low flame for about 1 minute—just enough to take the raw edge off, not to smoke.
Time: PT2M
Temperature: Low flame
Combine All Ingredients
In the large mixing bowl add the drained carrots, roasted spice powder, 1 tbsp salt, 1 tsp red chili powder, 1 tsp turmeric, 1 tsp kalonji and the warmed mustard oil. Mix thoroughly until the carrots are evenly coated.
Time: PT10M
Pack Into Jar
Transfer the pickle into a sterilized glass jar, pressing down firmly to remove air pockets. Seal tightly.
Time: PT5M
Maturation
Let the jar sit at room temperature for 2 days to develop flavor, then store in the refrigerator. The pickle keeps for 3‑4 months.
Time: PT48H
Nutrition Facts
- Calories
- 50
- Protein
- 0.5 g
- Carbohydrates
- 12 g
- Fat
- 3 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Carrots: Daikon radish, Turnips
- Instead of Salt: Sea salt, Kosher salt
- Instead of Turmeric Powder: Fresh turmeric (grated)
- Instead of Lemon: Lime juice (2 tbsp)
- Instead of Whole Black Peppercorns: Ground black pepper (use half amount)
- Instead of Cumin Seeds: Ground cumin (use half amount)
- Instead of Ajwain (Carom Seeds): Caraway seeds (same amount)
- Instead of Fennel Seeds: Anise seeds (same amount)
- Instead of Coriander Seeds: Ground coriander (use half amount)
- Instead of Bay Leaf: None
- Instead of Red Chili Powder: Paprika (mild)
- Instead of Kalonji (Nigella Seeds): None
- Instead of Mustard Oil: Vegetable oil (less pungent)
Equipment Needed
- Cutting Board
- Chef Knife
- Large Mixing Bowl
- Measuring Spoons
- Pan (small)
- Spice Grinder or Mortar & Pestle
- Sterilized Glass Jar with Lid
- Wooden Spoon or Spatula
- Sieve or Colander (optional)
Critical Steps — Do Not Skip
- Soaking carrots with salt, turmeric and lemon for 6‑8 hours
- Roasting whole spices without burning
- Coarsely grinding roasted spices
- Mixing carrots with warm mustard oil to ensure proper coating
Chef Tips from the Video
- Add a pinch of asafoetida (hing) for an extra depth of flavor.
- For extra crunch, include a few whole mustard seeds in the final mix.
- Use freshly squeezed lemon juice; bottled juice can make the pickle watery.
Troubleshooting
Carrots become soggy after a few days.
Make sure the carrots are thoroughly drained after brining and that excess water is squeezed out before adding oil.
Pickle develops a off‑smell or mold.
Use a clean, sterilized jar, keep the carrots fully submerged in oil, and store in the refrigerator. Discard if mold appears.
Spice flavor is weak.
Toast the whole spices a little longer (but do not burn) and grind them coarsely to release more aroma.
Storage
Refrigerator: Up to 3‑4 months in a sealed glass jar.
Freezer: Not recommended; texture changes.
Room temperature: Only for the initial 2‑day maturation period.
Make-Ahead Tips
- The pickle can be prepared up to a week in advance; just keep it sealed in the fridge.
- Sterilize jars by boiling them for 10 minutes to extend shelf life.
- If you prefer a milder flavor, reduce the red chili powder or omit kalonji.
Frequently Asked Questions
What is the cultural significance and history of Gajar Ka Achar in Indian cuisine?
Carrot pickle (Gajar Ka Achar) is a traditional North Indian accompaniment that dates back centuries, originally created to preserve seasonal vegetables for winter months. The use of mustard oil, lemon, and aromatic spices reflects the Punjabi and broader Indian love for tangy, spicy condiments that enhance everyday meals.
What are the traditional regional variations of Gajar Ka Achar in Indian cuisine?
In Punjab, the pickle is made with mustard oil and a heavy dose of roasted spices. In Gujarat, a sweeter version uses jaggery and less oil, while in South India, carrots are sometimes pickled with mustard seeds, red chilies, and curry leaves in sesame oil. Each region tweaks the spice blend to match local taste preferences.
How is Gajar Ka Achar traditionally served in Punjabi households?
It is typically served in a small bowl alongside roti, paratha, or rice, and is eaten in bite‑size portions to add a burst of tangy, spicy flavor to the main dish. It is also offered to guests as part of a traditional thali.
During which Indian celebrations is Gajar Ka Achar commonly prepared?
Carrot pickle is often prepared for festivals like Diwali, Baisakhi, and wedding feasts, where a variety of pickles are presented to showcase hospitality and preserve flavors for the festive season.
What authentic ingredients are essential for traditional Gajar Ka Achar versus acceptable substitutes?
Authentic ingredients include fresh red carrots, mustard oil, whole spices (cumin, fennel, coriander, black pepper, ajwain), lemon juice, and salt. Acceptable substitutes are vegetable oil instead of mustard oil, lime juice for lemon, and ground spices if a grinder is unavailable, though flavor will differ slightly.
What other Indian dishes pair well with Gajar Ka Achar?
Gajar Ka Achar pairs beautifully with butter chicken, dal makhani, aloo paratha, plain basmati rice, and even street‑food snacks like samosa or pakora, adding a bright contrast to rich, creamy dishes.
What are the most common mistakes to avoid when making Gajar Ka Achar at home?
Common mistakes include under‑salting the brine, not letting the carrots soak long enough, burning the roasted spices, grinding the spices into a fine powder (which loses texture), and using too much oil which can make the pickle greasy.
Why does this Gajar Ka Achar recipe roast the whole spices instead of adding them raw?
Roasting releases essential oils and deepens the aroma of the spices, giving the pickle a richer, more complex flavor that raw spices cannot provide. It also reduces any raw bitterness.
Can I make Gajar Ka Achar ahead of time and how should I store it?
Yes, the pickle can be prepared up to a week in advance. Store it in a sterilized glass jar, sealed tightly, and keep it in the refrigerator. It will keep for 3‑4 months if the jar remains airtight.
What texture and appearance should I look for when the Gajar Ka Achar is ready?
The carrots should remain crisp yet slightly softened, coated with a glossy amber‑brown oil. The spice powder should be visible as a fine dust on the surface, and there should be no excess water pooling at the bottom.
How do I know when Gajar Ka Achar is done cooking?
The pickle does not require cooking; it is ready once the carrots have been soaked, drained, mixed with the roasted spice blend and mustard oil, and have rested for at least 2 days at room temperature to let flavors meld.
What does the YouTube channel Ijaz Ansari Food Secrets specialize in?
The YouTube channel Ijaz Ansari Food Secrets specializes in Indian home‑cooking tutorials, focusing on traditional recipes, preservation techniques like pickles and jams, and practical tips for everyday cooks.
How does the YouTube channel Ijaz Ansari Food Secrets' approach to Indian pickling differ from other Indian cooking channels?
Ijaz Ansari Food Secrets emphasizes detailed brining times, the importance of roasting whole spices, and using minimal preservatives, offering step‑by‑step visual cues that help home cooks achieve authentic flavor without fancy equipment.
What other Indian pickle recipes is the YouTube channel Ijaz Ansari Food Secrets known for?
The channel is also known for its recipes for mango pickle (Aam ka Achar), mixed vegetable pickle (Mixed Achar), and spicy chili pickle (Mirchi ka Achar), each presented with the same focus on flavor depth and shelf‑life longevity.
Last updated: September 2, 2026
