Gajar ji Achar

Name: Gajar ji Achar
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings
Cuisine: punjabi
Ingredients: 250 g carrot (peeled and cut into thin batons); 2 tbsp mustard oil; 1 tbsp mustard seeds (coarsely crushed); 1 tsp fennel seeds (coarsely crushed); 0.5 tsp fenugreek seeds (lightly crushed); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp salt; 2 tbsp lemon juice (fresh)

RATING

4.6/5(95)

TASTE SCORE

8/10

This Punjabi-style carrot pickle is bright, tangy, and gently spiced with mustard, chili, and a little warmth from the sun. It adds crunch and sharp flavor to parathas, dal, and everyday meals.

PREP

20m

COOK

SERVES

1 TBSP

55 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Prepare the carrots.
1.Wash the carrots well and peel them.
2.Cut them into thin, even batons so they pickle evenly.
3.Spread them on a clean cloth and let the surface moisture dry completely.
TIPAny moisture left on the carrots can shorten the shelf life of the pickle.
mix · ~3 min
Mix the pickling spices.
Place the carrots in a clean dry bowl. Add crushed mustard seeds, fennel seeds, fenugreek seeds, red chili powder, turmeric powder, asafoetida, salt, and lemon juice. Toss well so every piece is coated.
other · ~5 min
Heat and cool the mustard oil.
Warm the mustard oil just until it reaches a light smoke, then take it off the heat and let it cool until warm, not hot.
TIPHeating mustard oil removes its raw sharpness and gives the achar a rounder flavor.
mix · ~2 min
Combine the achar.
Pour the warm mustard oil over the spiced carrots and mix thoroughly. Transfer the achar to a clean, dry glass jar and press it down gently.
rest · ~1440 min
Rest the pickle for a day.
Cover the jar and keep it in a sunny spot or at room temperature for 1 day, shaking or stirring once or twice so the spices and oil settle evenly.
serve
Serve the gajar ji achar.
Once the carrots taste slightly softened and tangy, serve a little alongside paratha, roti, or dal-rice. Refrigerate after that for longer keeping.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the carrot batons completely before seasoning; even a little water can make this quick achar spoil faster.
2
Cut the carrots evenly and fairly thin so they soften at the same pace during the 1-day rest.
3
Heat the mustard oil only to the first light smoke, then cool it to warm so it blooms the spices without cooking the carrots.
4
Use a clean, fully dry glass jar and a dry spoon each time you serve the achar.
5
Shake or stir the jar once or twice during resting so the lemon, spices, and oil coat every baton evenly.
6
If your carrots are very sweet, add a small extra squeeze of lemon at the end to keep the achar sharp and balanced.

RECIPE VARIATIONS