Gajar nu Athanu

Name: Gajar nu Athanu
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8 servings
Cuisine: gujarati
Ingredients: 500 g carrot (fresh, firm, washed and wiped completely dry); 3 pcs lemon (juice only, about 6 tbsp); 0.5 tsp salt; 1 pinch turmeric powder; 0.5 tsp red chili powder (adjust to taste); 1 tbsp sugar; 1 tsp oil (peanut or mustard oil preferred); 0.5 tsp mustard seeds (split or rai kuria preferred, or coarsely ground); 1 pinch asafoetida

RATING

4.4/5(78)

TASTE SCORE

8/10

A vibrant Gujarati-style carrot pickle that is sweet, tangy, and mildly spiced. Fresh carrots are sun-dried, then massaged with a fragrant blend of mustard seeds, turmeric, chili, and lemon juice until every piece is coated. The pickle rests for a day to develop its signature punchy flavor — perfect alongside khichdi, thepla, or a simple dal-rice meal.

PREP

30m

COOK

SERVES

2 TBSP

52 cal

SERVINGS

INGREDIENTS

For 8 servings

500 gcarrot · fresh, firm, washed and wiped completely dry3 pcslemon · juice only, about 6 tbsp½ tspsalt1 pinchturmeric powder½ tspred chili powder · adjust to taste1 tbspsugar1 tspoil · peanut or mustard oil preferred½ tspmustard seeds · split or rai kuria preferred, or coarsely ground1 pinchasafoetida

NUTRITION · PER SERVING

CALORIES · 2 TBSP

Protein1g · 8%

Carbs11g · 85%

Fat1g · 17%

Fiber3g

Sugar5g

Saturated fat0g

Cholesterol0mg

Sodium189mg

Potassium249mg

Phosphorus29mg

How we calculate →

METHOD · 7 STEPS

prep
Wash, peel, and cut the carrots.
Scrub the carrots clean and wipe them completely dry with a kitchen towel — any moisture will spoil the pickle. Peel and slice into 1/4-inch thick rounds or long batons, whichever you prefer.
TIPDry the carrots twice — once after washing and again after peeling. Moisture is the enemy of pickles.
rest · ~180 min
Sun-dry the carrot pieces.
Spread the cut carrots on a clean muslin cloth and place them in direct sunlight for 2 to 3 hours. Turn once halfway. The carrots should look slightly shriveled and feel dry to the touch, but not brittle.
TIPIf sunlight isn't available, spread on a baking sheet and place in a warm, airy spot near a window for 4 to 5 hours.
mix
Combine the dry spices and sugar.
In a clean, dry bowl, whisk together salt, turmeric powder, red chili powder, sugar, mustard seeds, and asafoetida until evenly mixed.
mix
Massage carrots with the spice mix and lemon juice.
Add the sun-dried carrots to the spice mixture. Pour in the lemon juice and drizzle the oil over the top. Using clean, dry hands, massage the carrots for 3 to 4 minutes until every piece is evenly coated and the sugar starts to dissolve.
TIPReally work the mix with your hands — this helps the carrots release their own moisture and absorb the tang from the lemon.
assemble
Pack the pickle into a sterilized jar.
Transfer the massaged carrot mixture into a clean, sterilized glass jar. Press down firmly with the back of a spoon so the carrots are submerged in their own juices and no air pockets remain. Seal tightly with the lid.
TIPUse a glass or ceramic jar — metal can react with the acid in the lemon juice.
rest · ~1440 min
Rest in a warm spot for 24 hours.
Place the sealed jar in a warm, dry corner of the kitchen or on a sunny windowsill for 24 hours. Shake the jar gently once or twice during this period. The pickle will soften, the flavors will meld, and the carrots will release a beautiful spiced syrup.
TIPAfter 24 hours, taste and adjust salt or chili if needed, then refrigerate. The pickle keeps for up to 3 months when stored cold.
serve
Serve with thepla, khichdi, or dal-rice.
Stir the pickle with a clean, dry spoon before serving. Pair with warm thepla, khichdi-kadhi, or a simple dal-rice meal.

PRO TIPS

What to keep in mind.

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

1
Wipe carrots bone-dry after washing — any moisture invites mold during sun-drying.
2
Sun-dry until carrots feel slightly shriveled but still pliable, not brittle-crisp.
3
Use split mustard seeds (rai kuria) for a milder crunch; whole seeds can be too sharp.
4
Massage the spice-lemon mix into carrots for a full 3–4 minutes to kickstart juice release.
5
Pack the jar tightly with no air gaps; trapped air accelerates spoilage in pickles.
6
Let the pickle rest a full 24 hours in a warm spot before refrigerating for best flavor meld.
7
Always use a clean, dry spoon when scooping out pickle to avoid contaminating the jar.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1/2 tsp or omit entirely — the lemon juice and salt will still preserve the pickle well, though the texture will be slightly less glossy.

spicy

Spicy

Double the red chili powder and add 1/4 tsp coarsely crushed black pepper for extra heat that lingers on the palate.

jain

Jain

Skip the asafoetida (hing) or use a hing substitute free of wheat starch, and ensure oil is sesame or peanut — no root vegetables like garlic/onion are present, so the recipe is already Jain-friendly.

sweet tangy