Gajar ka achar recipe /एक बार बनाए,महीनो तक खाए ये गाजर का अचार/carrot pickle recipe
Gajar ka achar recipe /एक बार बनाए,महीनो तक खाए ये गाजर का अचार/carrot pickle recipe is a easy Indian recipe that serves 6. 30 calories per serving. Recipe by Cooking With Shalini on YouTube.
Prep: 24 min | Cook: 2 min | Total: 36 min
Cost: $6.05 total, $1.01 per serving
Ingredients
- 1 kg Carrots (red carrots, washed, peeled and cut into sticks)
- 5 tsp Fennel Seeds (dry roasted)
- 2 tsp Fenugreek Seeds (dry roasted)
- 2 tsp Mustard Seeds (whole)
- 2 tbsp Salt (fine table salt)
- 0.5 tsp Turmeric Powder (ground)
- 1 cup Mustard Oil (cold‑pressed, preferably Indian mustard oil)
Instructions
Prepare Carrots
Wash the carrots thoroughly, peel them if desired, and cut them into uniform sticks or thin rounds about 4‑5 mm thick.
Time: PT10M
Dry Roast Spices
In a small skillet over medium‑high heat, add 5 tsp fennel seeds and 2 tsp fenugreek seeds. Stir continuously for about 2 minutes until fragrant but without changing colour.
Time: PT2M
Coarsely Grind Roasted Spices
Transfer the cooled roasted seeds to a spice grinder or mortar and pestle. Pulse briefly to obtain a coarse, grainy texture—not a fine powder.
Time: PT2M
Combine Carrots with Dry Mix
In the large mixing bowl, add the cut carrots, the coarse spice blend, 2 tsp mustard seeds, 2 tbsp salt, and 0.5 tsp turmeric powder. Toss everything together until the carrots are evenly coated.
Time: PT5M
Add Mustard Oil and Mix
Heat 1 cup mustard oil in a clean pan until it just begins to smoke (about 250°C). Remove from heat, let it cool for a minute, then pour over the spiced carrots. Mix thoroughly so every piece is glossy with oil.
Time: PT5M
Temperature: 250°C
Pack into Jar and Store
Transfer the carrot mixture into a sterilized glass jar, pressing down firmly to remove air pockets. Seal tightly and keep at room temperature for a day, then move to the refrigerator. Shake the jar daily for the first few days.
Time: PT0M
Nutrition Facts
- Calories
- 30
- Protein
- 0.5 g
- Carbohydrates
- 5 g
- Fat
- 2 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Allergens: Mustard, Fenugreek
Ingredient Substitutions
- Instead of Carrots: regular orange carrots
- Instead of Mustard Seeds: black mustard seeds
- Instead of Salt: sea salt
- Instead of Turmeric Powder: fresh grated turmeric
- Instead of Mustard Oil: vegetable oil (flavor will change)
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Mixing Bowl
- Small Skillet or Pan
- Spice Grinder or Mortar and Pestle
- Glass Jar with Lid
- Spoon or Spatula
Critical Steps — Do Not Skip
- Dry roast fennel and fenugreek seeds
- Coarsely grind the roasted spices
- Mix carrots with dry spices and mustard oil
- Store in a sterilized glass jar
Chef Tips from the Video
- Use fresh, deep‑red carrots for the brightest color.
- Roast the whole spices just until fragrant; over‑roasting creates bitterness.
- Press the carrots down firmly in the jar to minimize air exposure.
- Add a pinch of red chili powder if you like extra heat.
Troubleshooting
Pickle is too salty
Rinse the carrots briefly in cold water, drain well, and add a little extra oil to balance the flavor.
Pickle is soggy or watery
Make sure the carrots are thoroughly dried after washing and avoid adding excess oil.
Spices taste bitter
Do not over‑roast the fennel or fenugreek; stop as soon as they become aromatic.
Pickle turns mushy after a few days
Store in a clean, sterilized glass jar and keep the carrots fully submerged in oil.
Storage
Refrigerator: Up to 2 weeks
Freezer: Not recommended
Room temperature: Can sit at room temperature for 1 day before refrigerating
Make-Ahead Tips
- Prepare the roasted spice mix a day ahead and store in an airtight container.
- The pickle improves in flavor after 2‑3 days of refrigeration.
Frequently Asked Questions
What is the cultural significance and history of Gajar Ka Achaar in Indian cuisine?
Carrot pickle (Gajar Ka Achaar) is a traditional North Indian condiment that dates back centuries. Pickling vegetables with mustard oil and spices was a way to preserve seasonal produce for winter months, and carrots, when in season, were prized for their bright colour and sweet crunch.
What are the traditional regional variations of carrot pickle in Indian cuisine?
In Punjab and Haryana, the pickle is made with mustard oil, fennel, and fenugreek, while in Gujarat a sweeter version uses sugar and less mustard oil. Some South Indian versions add curry leaves and tamarind for a tangier profile.
How is Gajar Ka Achaar traditionally served in North Indian households?
It is typically served as a side accompaniment with hot fried breads like puri or bhature, or with plain chapati and dal. A small spoonful adds crunch and a burst of flavor to any meal.
On what occasions is carrot pickle traditionally prepared in Indian culture?
Carrot pickle is often prepared during the winter harvest season when red carrots are abundant. It is also made for festivals such as Diwali and Lohri as part of the festive spread of pickles and chutneys.
What authentic ingredients are essential for traditional Gajar Ka Achaar versus common substitutes?
Authentic ingredients include fresh red carrots, mustard oil, fennel seeds, fenugreek seeds, mustard seeds, and turmeric. Common substitutes are orange carrots for colour, vegetable oil for mustard oil (though flavour changes), and regular salt instead of sea salt.
What are the most common mistakes to avoid when making Gajar Ka Achaar at home?
Common mistakes include over‑roasting the spices (causing bitterness), grinding them into a fine powder (making the pickle soggy), using hot oil that cooks the carrots, and storing the pickle in plastic containers which can affect flavour.
Why does this Gajar Ka Achaar recipe use dry‑roasted fennel and fenugreek instead of raw spices?
Dry‑roasting removes moisture from the seeds, intensifies their aroma and makes them crisp, which allows the flavours to release quickly when mixed with oil. Raw seeds would stay bland and could introduce excess moisture.
Can I make Gajar Ka Achaar ahead of time and how should I store it?
Yes, the pickle can be prepared a day ahead. Keep it in a sterilized glass jar, shake daily for the first 2‑3 days, and store it in the refrigerator where it will stay good for up to two weeks.
What texture and appearance should I look for when my Gajar Ka Achaar is ready?
The carrots should remain crisp and slightly firm, coated with a glossy amber oil. The spice mix should appear coarse, not powdery, and the colour should be a vibrant reddish‑orange.
What does the YouTube channel Cooking With Shalini specialize in?
Cooking With Shalini focuses on easy, home‑cooked Indian recipes, especially quick everyday meals, traditional pickles, and festive dishes, presented in a friendly, step‑by‑step style for beginners.
How does the YouTube channel Cooking With Shalini's approach to Indian pickling differ from other Indian cooking channels?
Shalini emphasizes minimal equipment, short preparation times, and the use of readily available ingredients, while many other channels often use longer fermentation methods or more exotic spices. Her videos also stress safety tips like cooling roasted spices before grinding.
Last updated: September 2, 2026
