Carrot Pickle


Carrot pickle recipe or gajar ka achar – an instant Andhra style picklethat can be made under 10 minutes.

  • 5 mins
  • Prep Time
  • 10 mins
  • Cook Time
  • Easy
  • Difficulty

  • Recipe Rating


    3 cup Water

    230 g Carrots (scraped and cut into 2″long sticks)

    11 tsp Mustard seeds

    1/2 tsp 1/2 tsp Eastern Red chili currypowder

    1 tsp Ground mace

    1/8 tsp cardamom

    1/8 tsp cloves

    2 tsp Salt

    1/4 cup Shredded jaggery (gur)

    1/3 cup Mustard oil

    Chilli Powder


  • 5 mins
  • Prep Time
  • 10 mins
  • Cook Time
  • 1Boil the water in 2-litre saucepan. Add carrots and blanch for a minute.

    2Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven (200-degree Fahrenheit) for an hour).

    3In a bowl mix the mace, cloves, cardamom, salt and jaggery.

    4Add the carrots and toss to mix. Transfer to a sterilized glass jar.

    5Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.

    6Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily

    1 Review

    March 3, 2020


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