Gajar ka achaar or carrot pickle or is a popular and savory condiment that combines the natural sweetness of fresh carrots with a blend of spices, and mustard oil in Indian cuisine. This homemade achaar serves as a versatile accompaniment to various Indian meals. It can be paired with rice, roti, paratha, or as a condiment for snacks.
Carrot slices are marinated in a mixture of spices and mustard oil, then left to mature for a few days. This maturation process allows the flavors to meld and intensify.
Its Popularity
Achaar holds cultural significance in Indian households, often prepared during special occasions or festivals. It adds a burst of flavor to traditional meals and represents a cherished culinary tradition.
Different regions in India may have their own variations of Gajar ka Achaar, with unique spice blends and preparation methods passed down through generations.
Many families take pride in preparing Gajar ka Achaar at home, experimenting with spice levels and variations to create a personalized pickle that suits their taste preferences.
Health Benefits:
- Carrot is rich in vitamins, especially vitamin A, essential for eye health.
- It is high in antioxidants that may help reduce the risk of certain diseases.
- A good source of dietary fiber, promoting digestive health.
- It also contains beta-carotene, which is beneficial for skin health.
- Ginger is known for its anti-inflammatory and antioxidant properties. It may help with digestion and nausea.
- Raw turmeric (Kachhi Haldi) contains curcumin, known for its anti-inflammatory and antioxidant effects. It may contribute to improved immune function.
- Green Chilies are rich in vitamins A and C, green chilies add a spicy kick and may have metabolism-boosting properties.
Ingredients:
The pickle is made with fresh carrots, green garlic leaves, raw turmeric, chopped ginger, green chillies, mustard oil, and a blend of pickling spices such as mustard seeds, red chili powder, turmeric and salt.
Serving Suggestions:
- Serve carrot pickle as a side dish with Indian meals like rice and curry.
- Use it as a condiment for sandwiches or wraps.
- Incorporate it into salads for an extra burst of flavor.
Storage Suggestions:
The pickle is traditionally stored in glass jars and can be kept at room temperature for short durations. However, for longer shelf life, it’s recommended to refrigerate the pickle.
Use a clean, dry spoon every time to prevent contamination.
Enjoy the delightful tanginess of homemade carrot pickle, packed with the goodness of spices and the health benefits of carrots. Experiment with the recipe to make it your own, and share it with friends and family.
PrintGajar Ka Achaar
- Total Time: 25 minutes + 3-4 days
- Yield: 1–2 tablespoons per person 1x
Description
Gajar ka achaar or carrot pickle or is a popular and savory condiment that combines the natural sweetness of fresh carrots with a blend of spices, and mustard oil in Indian cuisine . This homemade achaar adds a delightful crunch and zest to a variety of meals, like as an accompaniment to rice, Indian bread, or as a side dish with a variety of savory dishes.
Ingredients
- 500g fresh carrots, peeled and cut into thin strips
- 50g green garlic leaves, chopped and coarsely ground
- 1-inch piece of raw turmeric (kachhi haldi), peeled and sliced
- 1-inch piece of fresh ginger, peeled and chopped
- 3–4 green chilies, slit lengthwise(adjust to your spice preference)
- 2 tablespoons mustard seeds
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder (adjust according to spice preference)
- 1 tablespoon salt (adjust to taste)
- ⅓ cup mustard oil
- ⅓ cup water or as needed
Instructions
Prepare the Carrots:
- Wash and peel the carrots. Cut them into thin strips.
- Sprinkle a pinch of salt. Cover and rest it for at least 1 hour.
- Prepare the other ingredients
- Place the washed and separated green garlic leaves on a cutting board. Use a sharp knife to chop them coarsely into smaller pieces and then grind.
- Peel and slice raw turmeric into thin slices, chop ginger into pieces and slice the green chilies.
- Add mustard seeds in a grinder jar and make a coarse powder.
Mix the Spices:
- After an hour, in a mixing bowl, combine the sliced carrots along with grind green garlic leaves, raw turmeric, ginger, green chillies.
- Then add grounded mustard powder, salt to taste, red chilli powder, turmeric powder and mustard oil.
- Mix everything well together. Ensure the carrots are well-coated with the spice mixture. Add water as needed.
Storage:
- Transfer the mixture into a clean, dry martbaan or in an airtight glass jar.
Maturation:
- Keep the pickle to mature in the sunlight for at least 3-4 days before consuming. This allows the flavors to meld and intensify.
- During the maturation period, give the pickle a gentle stir every day. This helps distribute the flavors evenly.
- Once ready, serve this carrot pickle as a side dish with makki di roti and saag.
Notes
- Choose fresh and firm carrots for the best texture and flavor in your pickle. Avoid carrots that are limp or have a rubbery texture.
- Adjust the spice levels according to your taste preference.
- Add a tablespoon of fennel seeds and nigella seeds for a more traditional flavor.
- Sprinkling salt balances the sweetness of the carrots. Leave the carrots sprinkled with salt for at least 1 hour.
- Use clean and dry utensils while preparing and handling the pickle. Any moisture can reduce the shelf life.
- Feel free to experiment with additional spices to customize the pickle to your taste.
- Prep Time: 1 hour + 20 minutes.
- Category: Side dish, Pickle
- Cuisine: Indian
