Carrot pickle recipe or gajar ka achar – an instant Andhra style pickle that can be made under 10 minutes. In most Andhra homes, a typical meal always consists of a hot pickle to go with rice and dal. We make pickles with many kinds of veggies like Carrot, cabbage, beetroot, Cauliflower, tomato, drumstick and even with leafy greens like gongura.
There are so many ways a pickle is made and this carrot pickle is made similar to the avakaya, a popular andhra pickle variety made with raw mangoes. This is not a traditional Andhra recipe, but roughly adapted from the mango pickle i shared before.
The pickle tastes hot, spicy and slightly tangy that comes from the lemon juice. This pickle stays good for about 4 to 7 days if refrigerated and handled with moist free hands. It goes good with plain rice, paratha or dal khichdi. Eating pickles in moderation helps to boost the appetite, so i serve this to the kids as well.
All the ingredients used to make this pickle can be increased or decreased to suit your taste. The recipe can be doubled as well, just keep an eye on the salt you use.
I have used ginger in this carrot pickle, it can be replaced with garlic if you like. Ginger goes good in this pickle and is good to have during the cold days.
Andhra Style carrot pickle recipe
Carrot pickle recipe | Gajar ka achar
Ingredients (1 cup = 240ml )
- ½ cup carrots or gajar, tiny cubes
- salt as needed
- 3 tbsp oil (adjust)
- 2 tbsp ginger or garlic finely chopped
- 1/8 tsp turmeric or haldi
- ¼ tsp methi seeds (2 generous pinches powder)
- 2 tsp mustard seeds or 1 tsp mustard powder (refer notes)
- 2 tsp red chili powder (adjust as needed)
- ¾ tbsp lemon juice (adjust)
How to make the recipe
- Dry roast methi seeds on a low heat until aromatic,
- As soon as they begin to change to dark color switch off the stove and add mustard.
- Cool them and powder.
- Rinse carrots & ginger thoroughly and peel them. Air dry or wipe dry to reduce excess moisture.
- Chop them to tiny cubes and set aside.
- Next chop ginger and garlic as well.
Ho to make carrot pickle
- Pour oil to a pan and heat it.
- When the oil turns hot add chopped carrots, ginger and toss. Off the stove.
- Add the rest of the ingredients except lemon juice and mix well.
- Cool it and then add lemon juice.
- Store carrot pickle in a clean, dry airtight glass jar. Refrigerate and use.
How to make carrot pickle recipe
1. Wash and peel carrot. Dry it completely, wipe off with a clean kitchen tissue or cloth, just to keep it free from moisture. Chop to tiny cubes, set aside. Do the same with garlic or ginger.
Heat a pan and lightly roast methi seeds until they turn fragrant. Transfer to a plate. Switch off the stove.
To the same pan, add mustard seeds and stir until they turn warm. Do not fry them. Cool them and powder together. If you have mustard and methi powder already, you can skip this.
2. Heat oil in a pan.
3. Make sure the oil is hot first, add ginger or garlic and carrots. Off the stove. We are not cooking further. Toss the carrots and ginger in this hot oil. This step is only to increase the shelf life otherwise the pickle may go bad with in 20 to 24 hours.
4. Add salt, turmeric, chili powder, mustard and methi powder. I had methi and mustard powder done separately, so i used it. To have more gravy in the pickle, double the quantity of red chili powder, methi seeds powder, mustard powder. Add salt and oil only as needed.
5. Mix up everything well. Check the spice and salt. When you taste you must get the salt, hot and pungent taste from the pickle. Adjust as needed.
Watch the quantity of methi powder, adding a lot can make the pickle taste bitter. Cool completely then add lemon juice for the tang. You can also add a bit of amchur if you do not have lemon juice. But the flavor would change. If the pickle looks dry, add more oil.
Store carrot pickle in a clean air tight glass or ceramic jar. Avoid plastic containers including tupperware. Day by day the pickle turns dry since there would be no moisture released by carrots. So may need to add oil as needed just before serving.