Carrot Pickle

Carrot Pickle

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It is one of the easiest and most economical pickles to make. Use carrots, which are fresh, firm and without blemish. Wash them thoroughly and wipe them with a clean cloth before use. Traces of water will make the pickle rancid.

With a beautiful bright red colour, this pickle goes very well will rotis or parathas . It is best eaten the day it is made. But it must be kept in the refrigerator to make it last for 4 days.

Carrot Pickle recipe - How to make Carrot Pickle

Storage (refrigerated for) :  4 days   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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  1. Combine all the ingredients, except the oil, in a bowl and mix well. Keep aside.
  2. Heat the mustard oil in a small pan, add it to the carrot mixture and mix well.
  3. Serve immediately or keep refrigerated till use.

Handy tips:

    Handy tips:
  1. This pickle stays fresh for 3 to 4 days.
  2. Indian or red carrots are ideal to use for this pickle.

  1. Indian or red carrots are ideal to use for this pickle.
Nutrient values (Abbrv) per serving
Energy65 cal
Protein0.3 g
Carbohydrates3.3 g
Fiber1.4 g
Fat5.6 g
Cholesterol0 mg
Sodium11.2 mg
Click here to view calories for Carrot Pickle
Carrot Pickle - Instant Gajar ka Achar Video by Tarla Dalal
Carrot Pickle recipe with step by step photos

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    Steps to make the carrot pickle

    1. For Carrot pickle, firstly buy the perfect carrot. Carrot should be firm, smooth, relatively straight and bright in color. Avoid carrots that are excessively cracked or bruised.
    2. Wash the carrot very well with clean water to make it free of dirt if any. Wash it under running water to prevent any sort of contamination.
    3. Wipe it with a clean kitchen towel.
    4. Peel the carrot with a peeler. Peel it very well so that no fibrous part remain.
    5. Using a sharp knife slice the carrots. 
    6. Transfer the carrot to a bowl.
    7. Add the nigella seeds. Also known as kalonji. Mostly used in north indian subzis, gives a very nice flavour.
    8. Add the fenugreek seeds. Also known as methi na kuria. Generally used in pickles.
    9. Add the mustard seeds.Also known as rai na kuria , mainly used for pickles. 
    10. Add the asafoetida. This spice is used as a digestive aid in the pickles.
    11. Add the chilli powder. Increases the spice level in the pickle, this can be adjusted according to taste.
    12. Add the turmeric powder.
    13. Add the salt according to taste. 
    14. Mix well.
    15. Heat the mustard oil in a small pan till smoking point.  Oil needs to heated till smoky point to remove the bitter taste of the oil.
    16. Add the oil to the carrot mixture.
    17. Mix well.
    18. Serve immediately or keep refrigerated till use.


    Carrot Pickle
     on 14 Nov 14 04:15 PM

    Wow it is such a quick pickle recipe.. Its a nice accompaniment with parathas or even rotis. Very little kalonji also adds a very strong flavour to the pickle. It makes it even more tasty..
    Carrot Pickle
     on 14 Jun 13 02:22 PM

    My family loves pickles so I prepare it for them and they really like this quick pickle that is made within minutes...
    Carrot Pickle
     on 20 Mar 13 11:15 PM

    Crunchy pickled carrots. I liked the distinct peppery flavour of nigella seeds.Add a squeeze of lime juice to the pickle for little a peppery sour taste.
    Carrot Pickle
     on 11 Jan 13 11:29 AM

    Extremely tasty and quick to make. You can use methia keri sambhar to replace red chilli powder and that will give the added zing. Kids also love this carrot pickle.