Easy Instant Carrot Pickle Recipe (Gajar Ka Achar)
Make tangy instant carrot pickle (gajar ka achar) with simple spices and panch phoron. This quick Indian carrot pickle is ready in minutes and perfect with meals.
Servings: 6
Calories: 36kcal
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 175 grams carrots peeled and chopped (about 3 carrots)
- 1 tbsp oil
- 1½ tsp panch phoron
- ⅛ tsp asafoetida
- ⅛ tsp turmeric powder
- ¼ tsp fenugreek powder
- ½ tsp red chili powder
- 1 tsp salt
- 2 tsp lemon juice preferably freshly squeezed
Instructions
- Place the chopped carrots in a glass, steel, or ceramic bowl. Since hot tempering will be added, avoid plastic containers.
- Heat oil in a small tadka pan. Once hot, reduce the heat to medium-low and add panch phoron and asafoetida. Let them sizzle for about 20 seconds.
- Lower the heat and add turmeric, fenugreek powder, and red chili powder. Cook for about 15 seconds.
- Pour this tempering over the carrots, add salt, and mix thoroughly.
- Add lemon juice and mix again, ensuring the spices coat the carrots evenly.
Video
Notes
- Adding about ½ tsp mustard powder along with the other spices can help extend shelf life. You can also dry-roast 1 tsp of mustard seeds, crush them, and add them for extra texture.
- If you don’t have panch phoron, use ½ tsp mustard seeds plus either ½ tsp cumin or fennel, or ¼ tsp each. Since fenugreek powder is already included, additional fenugreek seeds can be skipped.
- Adjust salt and spice levels according to your taste.
- Cut the carrots into any shape you prefer—small cubes or thin matchsticks both work well.
Nutrition
Calories: 36kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 411mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4929IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg