This gajar ka achar is a quick, instant carrot pickle made with crunchy carrots, best paired with your simple Indian dishes!
If you love condiments, you’ll love this carrot achar! This classic gajar ka achar or carrot pickle is one of our favorite conditments to keep in the fridge. It pairs so well with simple dishes, and takes them from plain to delicious!
Easy, Instant Carrot Achar Recipe
Some days we have elaborate plans for dinner. Other days, it’s all about leftovers and what we can quickly whip up in an instant. We love having this carrot achaar on hand for days where all we want is a simple home-cooked meal, with an added oomph.
This carrot pickle or gajar ka achaar is a simple recipe that comes together in no time! You’ll love this carrot achaar too. This gajar ja achaar:
- made with crunchy, fresh carrots,
- tangy and spicy taste,
- best paired with simple dishes like Dal Chawal or Masala Roti,
- ready in 15 minutes,
- stays fresh for up to a month!
Recipes you’ll love
If you’re looking for more condiments to pair with your favorite Indian dishes, here are some of our favorites:
- Green Imli Chutney: Spicy, Sweet Tangy Sauce
- Raw Mango Salad – Keri Kachumber
- Aam ki Launji – Keri / Raw Mango Chutney
- Green Chutney
Ingredients & Notes
- Carrots – the carrots are the hero of this dish, make sure they are fresh and flavorful for the best achar.
- Green chilli – more if you prefer spicy
- Spices – Turmeric powder, Fenugreek seeds, Fennel seeds, Split mustard seeds – these add a traditional flavor to these carrots a delicious pickle.
- Oil or vinegar – We use oil (traditionally mustard oil) or vinegar to preserve this carrot achaar. The carrot pickle will last a little longer if you use vinegar.
How to make Carrot Achaar?
Clean, peel and dry the carrots. Cut the carrots into 1 ½- 2 “ inches pieces.
Wash and dry the green chilli slit it in half vertically. Slit the chilli vertically, and cut then into 1 ½ “ pieces.
Add the carrots, chilli, turmeric powder and salt to a bowl. Mix it well.
Coarsely crush the fennel and fenugreek seeds using a mortar and pestle or a spice grinder. Add it to the bowl and mix well.
Add oil or vinegar and mix well. Make sure all the vegetables are fully coated completely.
Storage tips
- Transfer the mixture to a clean glass bottle or in a mason jar.
- Top with more oil or vinegar if needed to cover the carrots and chili.
- Store the carrot achar/pickle for up to two weeks if using oil and up to a month or longer if using vinegar.
Serving Suggestions
Gajar Ka Achaar or Carrot Pickle is a delicious condiment that pairs well with so many humble Indian dishes. Here are some of our favorites:
- Methi Thepla
- Dal Chawal: Simple Lentil Curry & Basmati Rice
- Masala Puri: Spicy, Puffy Flatbread
- Moong Dal Khichdi: Simple Rice & Lentil Porridge
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Gajar ka Achar
Ingredients
- 2 -3 carrots
- 3-4 green chilli more if you prefer spicy
- 1 teaspoon Turmeric powder
- ½ teaspoon Fenugreek seeds optional
- 1 tablespoon Fennel seeds optional
- 2-3 tablespoon split mustard seeds
- ½ cup oil mustard or vegetable oil or vinegar see notes
- Salt as per taste
Instructions
- Clean, peel and dry the carrots. Cut the carrots into 1 ½- 2 “ inches pieces.
- Wash and dry the green chilli slit it in half vertically. Slit the chilli vertically, and cut then into 1 ½ “ pieces.
- Add the carrots, chilli, turmeric powder and salt to a bowl. Mix it well
- Coarsely crush the fennel and fenugreek seeds using a mortar and pestle or a spice grinder. Add it to the bowl and mix well.
- Add oil or vinegar and mix well. Make sure all the vegetables are fully coated completely.
- Transfer the mixture to a clean glass bottle or in a mason jar. Top with more oil or vinegar if needed to cover the carrots and chili. Store the carrot achar / pickle for up to two weeks if using oil and up to a month or longer if using vinegar.