Carrot Pickle, Instant Gajar ka Achar
by Tarla Dalal
carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle | with 18 amazing images.
carrot pickle recipe is actually a instant gajar ka achar which is a North Indian carrot pickle.
Here we have got you a delicious and a very simple carrot pickle recipe that is popular in Gujarat and North India. Pickles and achar are essential part of Indian meals. instant gajar ka achar have strength to enhance your simplest meals and make them flavorful.
Pickle in a minute? Believe it or not, this yummy instant carrot pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy carrot pickle which can be prepared and relished in a jiffy.
instant gajar ka achar is super quick and easy to make. Even an amateur cook cannot go wrong with this recipe. All you need to do is combine carrot, kalonji, split fenugreek seed and mustard seed, asafoetida, chili powder, turmeric powder and salt. Further, heat some mustard oil and pour over the carrot mixture. Mix well and your carrot pickle is ready to be relished! Make sure you use Indian or red carrot to prepare this pickle!
To make the perfect instant gajar ka achar firstly buy the perfect carrot. Carrot should be firm, smooth, relatively straight and bright in color. Avoid carrots that are excessively cracked or bruised.
You can serve the instant carrot pickle as a side dish with any meal. It will surely add a zingy flavor to your food. Gajar ka achar goes really well with theplas, parathas and low cal rotis.
Enjoy carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle with detailed step by step recipe photos and video below.
Carrot Pickle, Instant Gajar ka Achar recipe - How to make Carrot Pickle, Instant Gajar ka Achar
Storage (refrigerated for) : 4 days Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Carrot Pickle
1 cup carrot , cut into thin slices
1/2 tsp nigella seeds (kalonji)
2 tsp split fenugreek seeds (methi na kuria)
2 tsp split mustard seeds (rai na kuria)
1/4 tsp asafoetida (hing)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1 1/2 tbsp mustard (rai / sarson) oil
For carrot pickle
- For carrot pickle
- To make {span class="bold1"}carrot pickle{/span}, combine all the ingredients, except the oil, in a bowl and mix well. Keep aside.
- Heat the mustard oil in a small pan, add it to the carrot mixture and mix well.
- Serve the {span class="bold1"}carrot pickle{/span} immediately or keep refrigerated till use.
Handy tips:
- Handy tips:
- This {span class="bold1"}carrot pickle{/span} stays fresh for 3 to 4 days.
- Indian or red carrots are ideal to use for this pickle.
Carrot Pickle - Instant Gajar ka Achar Video by Tarla Dalal
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Steps to make the carrot pickle
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For carrot pickle recipe | instant gajar ka achar | firstly buy the perfect carrot. Carrot should be firm, smooth, relatively straight and bright in color. Avoid carrots that are excessively cracked or bruised.
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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.
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Wipe it with a clean kitchen towel.
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Peel the carrot with a peeler. Peel it very well so that no fibrous part remain.
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Using a sharp knife slice the carrots.
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Transfer the carrot to a bowl.
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Add the nigella seeds. Also known as kalonji. Mostly used in north indian subzis, gives a very nice flavour.
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Add the fenugreek seeds. Also known as methi na kuria. Generally used in pickles.
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Add the mustard seeds.Also known as rai na kuria , mainly used for pickles.
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Add the asafoetida. This spice is used as a digestive aid in the pickles.
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Add the chilli powder. Increases the spice level in the pickle, this can be adjusted according to taste.
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Add the turmeric powder.
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Add the salt according to taste.
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Mix well.
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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.
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Add the oil to the carrot mixture.
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Mix carrot pickle | instant gajar ka achar | well.
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Serve carrot pickle | instant gajar ka achar | immediately or keep refrigerated till use.
tips to make carrot pickle
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It is very important to heat oil to its smoking point to remove the bitterness and add the perfect flavour and aroma to the pickle.
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This carrot pickle stays fresh for 3 to 4 days when refrigerated.
| Energy | 65 cal |
| Protein | 0.3 g |
| Carbohydrates | 3.3 g |
| Fiber | 1.4 g |
| Fat | 5.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 644.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1 mg |
| Folic Acid | 4.7 mcg |
| Calcium | 25.2 mg |
| Iron | 0.3 mg |
| Magnesium | 5.4 mg |
| Phosphorus | 166.9 mg |
| Sodium | 11.2 mg |
| Potassium | 34 mg |
| Zinc | 0.1 mg |
Would definitely love to try this simple recipe.. can the usual rai be used instead of rai seeds?? Thank you
Carrot Pickle ek aasan and ouick recipe mene banaye aur lach denar me khana pasand karti hu
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..
My family loves pickles so I prepare it for them and they really like this quick pickle that is made within minutes...
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.
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.