Gajar Pickle Recipe By ijaz Ansari

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

1. Prepare Carrots

   Peel the carrots and cut them into thin sticks (julienne).

   Time: PT15M

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Pack Into Jar

   Transfer the pickle into a sterilized glass jar, pressing down firmly to remove air pockets. Seal tightly.

   Time: PT5M

9. 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