Carrot Pickle

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Carrot Pickles or Gajar ka Achaar as they say locally is that final touch to your meal that makes it complete. That touch of sourness and salt with an overwhelming meal is enough to make your mouth click from absolute ecstasy.

Recipe Facts

Servings

4

Prep time

10

Cook time

10

Calories

245

Achaar/Pickle is made with vinegar and lemon juice. The achaar recipe originates from India, hence they have a definite addition of Indian spices to it, therefore making it more flavorsome (spicy usually). They are the most popular condiment in Indian cuisine and are used almost every day. This carrot achaar is prepared with a variety of spices and ingredients that make it rich in taste.

This recipe will show you how to prepare a piquant achaar made with carrots that are guaranteed to be a permanent addition to your side dish. Make sure you store them in clean and airtight glass jars when storing them. This makes it last longer.

Side note: Achaars are must-have combos with Biryanis and rice dishes, we have a variety of these ready for you, make sure to check them out.

Recipe Card

Carrot Pickle

Course: Side DishCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

245

kcal
Total time

20

minutes

Ingredients

  • 7 tbsp Cooking Oil

  • 4 cloves Garlic

  • 1 1/2 cup Carrot Sliced

  • 1 tsp Mustard Seeds

  • 1 pc Dry red Chili

  • 1/4 tsp Asafoetida

  • 2 tsp Red Chili Powder

  • 1/4 tsp Turmeric Powder

  • 1 tsp Mustard Powder

  • 1/4 tsp Fenugreek Powder

  • 1 tbsp Salt (or according to diet)

  • 1 tbsp Vinegar

  • 2 tbsp Lemon Juice

Directions

  • In a heating fry pan add cooking oil 3 tbsp, sliced garlic 4 cloves, sliced carrot 1+1/2 cups – fry them for 4-5 minutes on medium-high flame.
  • Take out the fried carrots into a bowl and keep them aside.
  • In the same frying pan add more cooking oil 4 tbsp, mustard seeds 1 tsp, dry red chili 1 pc, fenugreek powder 1/4 tsp, red chili powder 3 tsp, turmeric powder 1/4 tsp, mustard powder 1 tsp, asafoetida powder 1/4 tsp, salt 1+1/2 tbsp – stir the spices well for 2-3 minutes on medium-high flame.
  • Switch off the flame and add the fried carrots into it – stir well.
  • Add lemon juice 2 tbsp, vinegar 1 tbsp, and mix well.
  • Take out the pickle into a sterilized glass jar and keep it air-tight for 1 week so for better taste results.

Recipe Video

Notes

    Nutrition Facts

    Nutrition Facts

    4 servings per container


    Calories245

    • Amount Per Serving% Daily Value *
    • Total Fat 24.4g 38%
      • Saturated Fat 3.7g 19%
    • Sodium 1788mg 75%
    • Amount Per Serving% Daily Value *
    • Potassium 195mg 6%
    • Total Carbohydrate 6.6g 3%
      • Dietary Fiber 1.8g 8%
      • Sugars 2.4g
    • Protein 1g 2%
    • Calcium 2%
    • Iron 3%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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