Simple, practical, and full of everyday flavour, carrot pickle recipe | gajar ka achar | instant carrot pickle recipe is a vegetarian Indian pickle made with carrot, oil, and ginger in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 1 box
- Category: pickle
- Cuisine: Indian
Ingredients
- 3 carrot (thickly sliced (approx. 1½ cups chopped carrot))
- 5 tbsp oil
- 2 inches ginger (thinly sliced)
- ¾ tsp mustard seeds / rai
- 1 dried red chilli
- ¼ tsp hing / asafoetida
- 10 curry leaves
- 2 tsp kashmiri chilli powder (add more if you prefer spicy)
- ¼ tsp turmeric powder
- 1 tsp mustard seeds (powdered)
- ¼ tsp methi / fenugreek seeds (dry roasted and powdered)
- 1 tbsp salt (adjust to your taste)
- 1 tsp white vinegar
- 2 lemon juice
Method
- firstly, in a large pan add 2 tbsp of oil and to that add ginger juliennes (thick pieces of ginger).
- furthermore, add chopped carrot and saute.
- saute on medium flame for 1 minute. keep them aside.
- next to the same oil, add 3 more tbsp of oil.
- once the oil is sufficiently hot, add mustard seeds, red chilli, hing and curry leaves. saute till the mustard seeds splutter.
- furthermore, add 2 tsp of chilli powder, turmeric powder, mustard powder, fenugreek powder and salt. to prepare fenugreek powder and mustard powder, dry roast then powder them.
- give a good mix and switch off the flame.
- now add fried carrot and ginger.
- additionally, add a tsp of vinegar.
- also add juice of 2 lemons.
- then give a good mix. once the pickle is cooled completely transfer to a glass jar. and clean the sides with the help of tissue paper.
- finally, serve pickle immediately or store in a airtight container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
