Khandi Gazir
A bright, tangy Bengali-style carrot pickle where julienned carrots are lightly cured with salt and turmeric, then drenched in a pungent mustard oil tempering with panch phoron and fresh green chilies. Best enjoyed after a day of resting, when the carrots turn slightly tender while keeping their crunch.
For 12 servings
- prep · ~20 min
Prepare and cure the carrots.
1.Peel the carrots and cut into thin, even juliennes about 2 inches long.2.Place in a large mixing bowl and sprinkle with salt and turmeric powder.3.Mix well, then set aside for 20 minutes so the carrots release some water. - temper · ~2 min
Make the tempering with mustard oil and panch phoron.
1.Heat 2 tbsp mustard oil in a small pan over medium heat until it reaches its smoking point.2.Remove from heat briefly, then add panch phoron and dried red chilies.3.Return to low heat and let the spices crackle and become fragrant, about 30 seconds.TIPMustard oil must smoke to lose its raw pungency. Let it cool slightly before adding spices to prevent burning. - mix · ~1 min
Combine everything together.
1.Squeeze the carrots gently to drain any excess liquid from the bowl. Discard the liquid.2.Pour the hot tempering over the carrots along with slit green chilies and lemon juice.3.Add the remaining 1 tbsp raw mustard oil for extra pungency and mix everything well. - rest
Rest the pickle to mature.
1.Transfer the pickle to a clean, sterilized glass jar and press it down firmly.2.Cover and let it rest at room temperature for 24 hours, shaking the jar gently once halfway through.TIPOne full day of resting allows the carrots to soften slightly and absorb the mustard oil flavors. For a longer shelf life, refrigerate after 2 days. - serve
Serve as a tangy accompaniment.
Serve the Khandi Gazir at room temperature alongside steamed rice and dal, or with parathas. It keeps well in the refrigerator for up to two weeks.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Julienne carrots evenly for uniform texture and pickling.
- 2Do not skip the 20-minute salt/turmeric cure — it draws out moisture for better absorption.
- 3Heat mustard oil until it visibly smokes to tame its sharpness.
- 4Let the oil cool 10 seconds after smoking before adding panch phoron to avoid burning.
- 5Squeeze out only excess liquid from the carrots, not all moisture.
- 6For best flavor, let the pickle rest the full 24 hours before serving.
- 7Store in a sterilized glass jar; refrigerate after 2 days to extend shelf life up to 2 weeks.
Adapt it for your goals.
Low-oil
Reduce mustard oil to 2 tablespoons total (skip the finishing raw oil) and use an extra splash of lemon juice for a lighter, less pungent version.
high proteinHigh-protein
Add 100g of pan-fried or boiled chickpeas along with the tempering for a more substantial, protein-rich side.
sweeterSweeter
Mix in 1 teaspoon of jaggery or brown sugar with the lemon juice to balance the heat and tang with a hint of sweetness.
no mustard oilNo-mustard-oil
Substitute mustard oil with any neutral oil (grapeseed or sunflower) for a milder, non-pungent pickle suitable for sensitive palates.
Why this is on our healthy list.
Rich in Beta-Carotene
Carrots are packed with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Anti-Inflammatory Spices
Turmeric and panch phoron (fenugreek, nigella, cumin, fennel, mustard) offer natural anti-inflammatory and digestive benefits.
Probiotic-Friendly
Though not fermented, the salt-cured resting process creates a mildly acidic environment that supports gut-friendly bacteria when paired with meals.
Low-Calorie Crunch
At just a few tablespoons per serving, this pickle adds vibrant flavor without significant calories, making it ideal for weight-conscious diets.
Frequently asked questions
Yes, but fresh hand-cut juliennes are better — they release moisture evenly and absorb flavors more consistently.
