instant carrot pickle recipe | gajar ka achar recipe

instant carrot pickle recipe | gajar ka achar recipe with step by step photos and video recipe. An easy Andhra style carrot pickle recipe that goes best with any paratha and roti. This instant carrot pickle is really tempting, easy to prepare recipe that anyone can make with minimal time😀.  This is the recipe you can prepare in winters as winter is the season of fresh carrots.

instant carrot pickle recipe | gajar ka achar recipe with step by step photos and video recipe. pickles are the great condiments. pickles are prepared by vegetables or fruits which are then marinated in salt water and indian spices. however, gajar ka achar is an instant version of Indian pickle prepared with thinly sliced carrots.

I love to have pickles and chutneys in my meals 😜. This is the reason I always look for these kinda condiments. My mommy used to make a different version of instant carrot pickle.the version I am sharing today is an Andhra style. What makes the Andhra pickles unique is the use of mustard seeds.In Gujarat, we easily get powdered mustards (rai dal) from the market. in most of our pickle, this coarse powdered mustard is used. While in Andhra pickles, whole mustard seeds are dry roasted first before preparing the powder. I observe that both powdered mustard has a different flavor.

the instant version of carrot avakaya can be served immediately for your meal. however, it tastes great when preserved for 1 day and then served. this ensures all the spicy and salty flavors are rightfully absorbed by thinly sliced carrots. This pickle remains fresh for 2 days. I do not suggest to keep this pickle for more than 3 days.

I am really excited to share the details but before that allow me to share the key points of instant carrot pickle recipe. this carrot pickle is,

• Delicious
• full of flavors
• made in 10 minutes
• no cooking expertise required
• prepared from easily available ingredients
• satisfying recipe
• will complete your meal
• the best companion for train journey/travel
• goes best with almost any Indian flatbread recipes
• remains fresh up to 2-3 days
• one of the besIndianan condiment

more condiment recipes🙂

• instant red chili pickle recipe
• garlic chutney recipe
• Mexican salsa roja recipes
• mirchi cha thecha recipe

instant carrot pickle recipe | gajar ka achar video recipe:

4.58 from 7 votes

instant carrot pickle recipe , gajar ka achar

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 9 minutes minutes

Serving Size 1 cup

Print

Pin

Rate

Ingredients  

1x2x3x

• ▢ 1 cup carrots, peeled and sliced
• ▢ ¼ cup oil, warm *check notes
• ▢ 1 to 1.5 tbsp mustard seeds
• ▢ ½ tsp methi seeds
• ▢ 1 tbsp coriander seeds
• ▢ salt to taste
• ▢ ½ tsp lemon juice
• ▢ ½ tsp turmeric powder
• ▢ ½ tsp red chili powder
• ▢ jaggery, to your taste [optional]

Instructions

• dry roast your coriander seeds, mustard seeds and methi seeds first.
• transfer them to a mixer jar.
• crush them to a coarse powder.
• transfer in a mixing bowl.
• add turmeric powder.
• add red chili powder.
• add salt to your taste.
• add warm oil.
• add lemon juice.
• add some jaggery if you like.
• add peeled and sliced carrots.
• mix it well.
• serve immediately.

Notes

• store this pickle in the refrigerator for 2-3 days.
• you can use any cooking oil of your choice but mustard oil, sesame oil OR groundnut oil recommended. I used mustard oil here.
• do not forget to refrigerate.
• adding lemon juice and vinegar prevents pickle from spoiling.
• you can add veggies of your choice like cauliflower, beetroot, capsicum, chilli to make vegetable pickle.
• always remember to add 1:2 ratio of mustard powder and chilli powder to make a perfect pickle.
• make sure to wash and pat dry the vegetables overnight. else there are chances for pickle to spoil quickly.
• consume this pickle within 2 days.

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe

how to make instant carrot pickle recipe | gajar ka achar recipe with step by step photos:

1. dry roast your coriander seeds, mustard seeds and methi seeds first.
2. transfer them to a mixer jar.
3. crush them to a coarse powder.
4. transfer in a mixing bowl.
5. add turmeric powder.
6. add red chili powder.
7. add salt to your taste.
8. add warm oil.
9. add lemon juice.
10. add some jaggery if you like.
11. add peeled and sliced carrots.
12. mix it well.
13. serve immediately.

recipe notes,

• store this pickle in the refrigerator for 2-3 days.
• you can use any cooking oil of your choice but mustard oil, sesame oil OR groundnut oil recommended.
• do not forget to refrigerate.
• adding lemon juice and vinegar prevents pickle from spoiling.
• you can add veggies of your choice like cauliflower, beetroot, capsicum, chilli to make vegetable pickle.
• always remember to add 1:2 ratio of mustard powder and chilli powder to make a perfect pickle.
• make sure to wash and pat dry the vegetables overnight. else there are chances for pickle to spoil quickly.
• consume this pickle within 2 days.