How to make carrot pickle|gajar ka achar recipe (2024)

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How to make carrot pickle|gajar ka achar recipe:instant gajar ka achar recipe, it’s very easy to make.

First of all wish you a happy new year to you and your family! wishing you health, wealth and happiness in the year ahead.

What are you looking forward in 2021?

This is the first recipe of this year and this is also the first pickle recipe on my blog because i have not posted any pickle recipe yet and I am thinking to share more easy to make different varieties of pickle this year.

My grandmother is the master for making aachar and papad. It’s the story of every indian household where their grandmother(dadi) makes big batch of pickles which is eaten throughout a year.

Their are end varieties of pickles and at my home we don’t buy readymade pickle or even readymade spices, every pickle is homemade.

Homemade pickle is healthy and free from preservative chemicals as well.

Ingredients in carrot pickle

Carrots: Use thin, long and red carrots.

Mustard oil: Mustard oil plays a very important role in making pickle. it is used in every pickle whether it is mango, lemon or ginger.

Mustard seed powder: Grind the yellow mustard seeds into a fine powder.

Degi lal mirch: It gives colour to the achaar or pickle and is less spicy.

Salt

Dried red chilli powder: We make this dried red chilli powder at home, by sun-drying the red chillies and then grind it. it is more peppery than degi lal mirch.

How to make gajar ka achar

Peel and wash the carrots then chop off its end and tips.
Next, chop off 2 inch of upper thick part of carrot as it has a thick inner white part which won’t taste good afterwards.
Then cut the carrot into 1 to 11/2 inch long don’t cut it too thin or too thick.
Spread the chopped carrot on the muslin cloth or kitchen towel and let it dry under the fan or normal room temperature for 1 day.

How to make carrot pickle|gajar ka achar recipe (1)

After one day heat the mustard oil in a pan on high flame turn off the flame when it starts to smoke. we need luke warm mustard oil so let it cool down little.
Meanwhile, grind the yellow mustard seed into powder then add lukewarm mustard oil, mustard seed powder, red chilli powder, dried red chilli powder, salt and carrot in a mixing bowl.

How to make carrot pickle|gajar ka achar recipe (2)

Mix it nicely so that carrot are coated with spices. sun dry the carrot for at least 3 days.
After 3 days store it in an airtight glass jar in the refrigerator, it stays fresh for 1 month.

Checkout How to make carrot pickle|gajar ka achar recipe video on YouTube.

Tips for perfect gajar ka achar

Use thin and red carrots don’t use thick or huge carrot.
To increase the shelf life of pickle don’t skip any step whether it’s sun drying or mixing of different spices.
Always use a dry and clean spoon while taking out a pickle, cleanliness also plays an important role to stay it for a long time.
Use mustard oil for any pickle you make, let it come to lukewarm state then add in spices in it. if you will add spices in hot oil then spices will turn black, achar will turn black and it won’t taste good.
If you don’t have dried red chilli powder then grind the whole dried chilli into a coarse powder.
Store it in a glass jar in the refrigerator it stays good for 30 days.

Other recipes you might like:

Aloo gobhi gajar matar ki sabzi

Stuffed methi paratha

Dry chole masala

Potato curry

Dry aloo sabzi

Methi aloo sabzi

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Yield: 2 cup

How to make carrot pickle|gajar ka achar recipe

Ingredients

7 thin red carrots
51/2 tablespoon mustard oil
1 teaspoon degi laal mirch
1/4 teaspoon dried red chilli powder
1 tablespoon salt
2 tablespoon mustard seeds powder(peesi hui sarso)

Instructions

Peel, wash and chop off the tip and end of carrots then chop the thick part of the carrot and cut it into 1 to 11/2 inch long. Don't cut it thin or too much thick.
Transfer the chopped carrots to a Muslim cloth and let it dry for a day under the fan or at normal room temperature.
When the carrot are dried then heat 51/2 tablespoon mustard oil at high flame and when it starts to smoke turn off the flame.
Let the mustard oil cool to lukewarm state meanwhile, grind 2 tablespoon yellow mustard seed into powder then add lukewarm mustard oil, mustard seed powder, 1 teaspoon degi red chilli powder, 1/4 teaspoon dried red chilli powder, 1 tablespoon salt and carrot in a mixing bowl.
Mix it nicely so that carrot are coated with spices. sun dry the carrot for at least 3 days. after 3 days store it in an airtight glass jar in the refrigerator, it stays fresh for 1 month.

Notes

To increase the shelf life of pickle don't skip any step whether it's sun drying or mixing of different spices.

Always use a dry and clean spoon while taking out a pickle, cleanliness also plays an important role to stay it for a long time.
Use mustard oil for any pickle you make, let it come to lukewarm state then add in spices in it. if you will add spices in hot oil then spices will turn black, achar will turn black and it won't taste good.

Nutrition Information:

Yield:

2 cup

Serving Size:

1 gram
Amount Per Serving:Calories: 76Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 54mgCarbohydrates: 0.2gFiber: 13gSugar: 8gProtein: 10g

All information presented and written within shellyfoodspot.com are intended for informational purposes only.

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This gajar is effortless and very easy to make I suggest you to not to buy readymade pickles when you can make it at home in one day. if you have any question regarding this recipe or any other recipes on my blog then leave a comment or message me on Instagram or Pinterest.☺️

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