Carrot Pickle | Gajar Ka Achar | Pickle Recipes

Carrot Pickle is an easy and yummy pickle variety. We usually love pickles especially home made ones. Our all time favourite is this Tomato Pickle. Am not a big fan of carrots, but I like this pickle. This is an instant pickle with not much fancy ingredients. Can be made in a jiffy. All you need to do is slice the carrots thickly, temper and add some seasoning. Is that not simple?!? 🙂 Do check out the quick video.

Here is the video..

Now to the recipe..

[Preparation Time-10 mins : Cooking Time- 15 mins]

Carrot Pickle Ingredients:

• Carrot – 4
• Oil – 4 tbsp
• Mustard – 1 tsp
• Asafoetida – a pinch
• Salt – as needed
• Chilli powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Roasted Fenugreek powder – 1/2 tsp
• Roasted Fennel powder – 1/2 tsp
• Roasted Mustard powder – 1/2 tsp
• Lemon juice – 1 lemon
• Curry leaves – few

Method:

• Heat a pan with oil. Add mustard seeds and let it crackle. Add asafoetida followed by salt, chilli powder & turmeric powder. Keep the flame in low.

• Mix so that it is combined well. Add curry leaves. Now add washed, pat dried, thickly sliced carrots to it.

• Mix well to combine. Cook covered for a few minutes. The carrots should be cooked yet retain the crunchiness. Do not over cook. Then add the 3 roasted powders(fenugreek/mustard/fennel powder).

• Mix well and cook for a few minutes. Switch off the flame and add lemon juice. Give a quick mix.

Thats it! Carrot Pickle ready.

Cool completely and store it in a glass jar.

Tips:

1. Use a clean, dry spoon to handle the carrot pickle.
2. Slice the carrots thickly and do not over cook the carrots. They must retain the crunchiness.
3. U can add 2-3 crushed garlic cloves.
4. For roasted fenugreek, mustard & fennel powder – dry roast (separately) 1 tsp of mustard seeds until it crackles,  1/2 tsp of fenugreek seeds just until u get a nice aroma and fennel seeds until u get a nice aroma. Grind separately. This will be very handy while making pickles.
5. While adding the spice powders make sure the heat is low. Do not burn it, else it will spoil the taste.

– By Sundari Nathan