Gajjar Ka Aachar Recipe | Carrot Pickle with Oil | Winter Special

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Gajjar Ka Aachar - Carrot Pickle with Oil - Winter Special - Magic of Indian Rasoi -Priya R

Pickles are indispensable part of Indian Cuisine. While most of the pickled are made in Summer, Gajjar Ka Aachar is made in Winters when Carrots are usually available. This wonderful root vegetable is very rich in nutrients and is regarded as Hero of Healthy food. Carrot pickle are made in many different ways - instant, with vinegar with oil and so on. Here we have presented Carrot pickle with Oil and this pickle prepared with this recipe can be stored for a year so that you can enjoy the delicious taste of carrots whole year round. Do try this Winter Special delicacy at home with this easy to follow recipe and video!

Click the PLAY BUTTON below to view the video recipe of Gajjar Ka Aachar:


1 Kg Carrot

For Marination:

1 Cup Lemon Juice
1/4 Cup Salt
1 Tsp Turmeric (Haldi)

For Aachar Masala:

80 G Methi Na Kuria (Split Fenugreek Seeds)
40 G Rai Na Kuria (Split Mustard Seeds)
40 G Salt
1/2 Tsp Turmeric (Haldi)
1 Tbsp Asafoetida (Hing)
1/2 Cup (100 ml) + 1 Cup (200 ml) Sarso Ka Tail (Mustard Oil)
80 G Red Chilli Powder

Serves: Makes about 1.25 Kg Gajjar Ka Aachar
Prepation time: 30 min
Marination time: 2 days
Cooking time: 10 min
* 1 Cup = 200 ml


Marinating the Carrots:

1. Wash, peel, and cut Carrots in long strips to about 2" length removing the core where required. Dry the carrot strips by either air drying or putting it in Sun for half an hour.
2. Take Lemon Juice, 1/4 Cup Salt, 1 Tsp Turmeric (Haldi) in a bowl and mix well.
3. Add Carrots to it and mix well.
4. Transfer the Carrots along with Lemon Juice mixture in a clean air tight Glass Jar.
5. Marinate for 2 days at home. It does not require Sun so it has to be done indoors. Ensure to mix 2-3 times in a day.

Preparing the Aachar Masala:

1. In a Pan dry roast Methi na Kuria (Split Fenugreek Seeds), Rai na Kuria (Split Mustard Seeds), 40 g Salt mixing well for 2-3 min on low to medium flame. Methi na Kuria is bitter in taste and if you prefer you can also put less amount of it (about 50 G).
2. Switch off flame after 2-3 min.
3. Take roasted dry masala in a bowl. Add 1/2 Tsp Turmeric (Haldi), Asafoetida (Hing) and mix well.
4. Heat 1/2 Cup Sarson Ka Tail (Mustard Oil) on medium to high flame. Switch off flame once oil starts to smoke.
5. Add Hot Oil to the dry masala and mix well.
6. Cover the mixture and let it cool down completely (about 30-45 min).
7. While the mixture cools down drain the lemon juice mixture from Carrots using a strainer. Let the lemon juice mixture drip completely. Discard the lemon juice mixture!
8. Once the masala cools down add Red Chilli Powder and mix well.

Final Steps:

1. Add Carrots to the Aachar masala and mix well.
2. Transfer the Carrots and Masala mixture to air tight Glass Jar and store for 1 day.
3. Heat 200 ml Sarso ka Tail (Mustard Oil) on medium to high flame. Once oil smokes switch off flame and let it cool down completely.
4. Next day pour the oil (heated and cooled down) in the Aachar glass jar and mix gently with back side of the spoon pressing against the carrots.
5. Close the lid and leave it for 2-3 days.
6. Gajar Ka Aachar is ready to eat. It can be stored for 1 year at room temperature!

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Gajjar Ka Aachar - Carrot Pickle with Oil - Winter Special - Magic of Indian Rasoi -Priya R

Gajjar Ka Aachar - Carrot Pickle with Oil - Winter Special - Magic of Indian Rasoi -Priya R

Gajjar Ka Aachar - Carrot Pickle with Oil - Winter Special - Magic of Indian Rasoi -Priya R