Carrot Pickle Recipe | Gajar Ka Achar Recipe
Carrot Pickle or Gajar ka Achar is a hot and spicy Indian pickle made by marinating juicy carrots in spices.
Recipe Info
Ingredients For Carrot Pickle Recipe | Gajar Ka Achar Recipe
- 6-7 Carrots (Gajar)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt
- 1 Teaspoon Amchur (Dry Mango Powder)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Saunf (Fennel Seeds)
- 1 Teaspoon Rai (Black Mustard Seeds)
- 1/4 Teaspoon Heeng (Asafoetida)
- 3 Tablespoon Mustard Oil (Sarson Ka Tel)
Step By Step Instructions for Carrot Pickle Recipe | Gajar Ka Achar Recipe
- Wash & peel the carrots and dry them completely. You can use kitchen roll to wipe off any excess water. Cut the carrots into long thick slices, about the size of a finger.6-7 Carrots (Gajar)
- Grind the rai (mustard seeds) in a mortar & pestle. Add it to the mixture.1 Teaspoon Rai (Black Mustard Seeds)
- Add red chilli powder, salt, amchur (mango powder), haldi (turmeric powder), saunf (fennel seeds) and heeng.1 Teaspoon Red Chilli Powder, 1 Teaspoon Salt, 1 Teaspoon Amchur (Dry Mango Powder), 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Saunf (Fennel Seeds), 1/4 Teaspoon Heeng (Asafoetida)
- Then add the mustard oil. If you do not have mustard oil you can add any other cooking oil. Mix all the ingredients well. If the mixture seems dry then add more oil. Transfer the mixture to an airtight glass bottle.3 Tablespoon Mustard Oil (Sarson Ka Tel)
- Store it at room temperature for 3-4 days. Mix it occasionally, around once a day. The carrots would have absorbed the spices by this time. Refrigerate it after 4 days. Gajar Ka Achar is ready.
