Indian carrot pickle or gajar ka achar has a crunchy texture and tastes tangy, spicy, and salty. This Gujarati-style Indian carrot pickle recipe is the perfect accompaniment to provide tang to your meals.
This instant pickle tastes great with Indian Basmati Rice or Jeera Rice, dal, sabzis, or shaaks. It is like a side dish. A small amount is added and mixed in for added flavor. Especially love to add when serving Gujarati thali.
It’s important to note this instant carrot pickle recipe does have a very distinctive taste. While it is the taste of home and big flavors for many of us if you are new to Indian flavors, this is different from other chutneys and Indian condiments.
Why you’ll love this recipe
- Easy, instant carrot pickle recipe
- Carrot achar is a great condiment to add flavor to your Indian meal
Gajar nu athanu only requires a few ingredients. If you have achaar masala or methi masala on hand it is especially easy.
Carrots – Use regular carrots, peel them, and cut them into matchstick-size size pieces. Baby carrots make this process easier.
Oil – acts as a preservative. Can use canola oil, avocado oil, or any neutral oil. Some people like to use mustard oil (make sure it is cooking-safe).
Green chilies – if you’d like this even spicier, add more and adjust to your preference
Methi masala or Achar Masala – this has all the key ingredients in one blend, so if you have it on hand. Indian spice blend that is used to make Indian pickles or even some sabzis like Achari Aloo. Easy to make methi masala at home or find in the Indian grocstorestore.
These are the ingredients in methi masala and they can be added separately if you don’t have the spice blend on hand:
- Split fenugreek seeds (methi na kuria)
- Mustard seeds (rai na kuria)
- Turmeric powder
- Asafetida (hing)
- Kashmiri chili (can use red chili powder as a substitute)
- Lemon juice
- Rai na kuria or rai kuria are split, skinned mustard seeds.
- Methi na kuria are split, skinned fenugreek seeds.
If you have methi masala on hand you can just use that.
How to Make – Instant
Heat oil for 4-5 minutes then let come to room temperature
Wash and peel carrot and green chilies. Cut length-wise to make carrot sticks or rounds.
Combine carrots and spices in bowl. Add in oil and lemon juice and mix.
Variation – Dry Fresh Carrots Overnight
Carrot sticks If you’d like you can toss carrot pieces in salt, place the peeled and chopped carrots on paper towels, and let dry overnight. Place in direct sunlight.
This is mildly spicy. For a great spicy flavor, you can add more green chilies or even ginger.
8-10 days in the fridge in an airtight container like a clean glass jar. Taste better after a couple of days as the flavor soaks in.
This instant pickle tastes great with Indian Basmati Rice or Jeera Rice, dal, sabzis, or shaaks. It is like a side dish. A small amount is added and mixed in for added flavor.
Carrot pickle lasts 8-10 days. Keep refrigerated in a clean glass jar. Shake to help the flavors spread throughout.
Easy Indian Carrot Pickle (Gujarati)
- 1 Mixing bowl
- 1 cup carrots 130g, chopped small
- 1 medium green chili hot pepper
- 3 tbsp methi masala or (1.5 tbsp rai na kuria and 1.5 tbsp methi na kuria)
- 1 tbsp lemon juice
- 2 tbsp oil
- ¼ tsp turmeric
- Heat oil for 4-5 minutes then let come to room temperature
- Mix all ingredients well in a bowl.
- Serve. Store in an air-tight container.