Achari Gajar | Pickled Carrot Recipe

Achari Gajar | Pickled Carrot | Achari Gajar Masala

Achari gajar or pickled carrot (अचारी गाजर ) is a tangy, spicy side dish or dry vegetable that is prepared using pickling spices. This can be served with parathas, dal or rice. This is an instant version of pickles. Achari Gajar is prepared with fresh carrots and lots of spices. This is a no onion no garlic recipe. This is an easy to make and quick recipe. This is a vegan and gluten free recipe.

Achar or pickle is made from so many basic spices like fennel powder, methi seeds, mustard seeds, red chilli powder, amchoor powder, coriander powder, cumin, garam masala and a small pinch of heeng. All these spices are used here in this recipe. Lemon juice is also added in it to give tanginess like achar (pickle). Fresh red carrots are chopped into long pieces like achar. These carrots are cooked along with all spices in mustard oil. That’s why it is called achari gajar.

Achari gajar can be taken as a side dish with roti, paratha or dal chawal. Most of the flavor for this recipes comes from the pickling spices. It is what makes the recipe so these are must here. Most important spice is fennel seeds and rai (mustard seeds) that give it a pickle flavor. Do not skip them. So take a look on this recipe.

Cuisine: North Indian

Course: Main Course

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving: 3

Ingredients:

500 gm. Carrots

3 tbsp. mustard oil

½ tsp. jeera

½ tsp. methi seeds

A small pinch heeng

½ tsp. crushed rai (mustard seeds)

¾ tsp. turmeric powder

Salt to taste

1 tsp. ginger, chopped

¾ coriander powder

½ tsp. red chilli powder

½ tsp. saunf powder (fennel powder)

¼ tsp. amchoor powder

¼ tsp. garam masala powder

1 tsp. lemon juice

Instructions:

Wash and peel the carrots. Cut from both ends. Chop them into 1 and ½ inch long pieces.

Heat the oil in a heavy bottomed pan or kadhai.

Add ½ jeera, ½ tsp. methi seeds, a small pinch heeng, ½ tsp. crushed rai (mustard seeds) and ¾ tsp. turmeric powder.

Add carrot pieces and salt to taste.

Add chopped ginger, mix well and cover with a lid.

Cook over low flame for 15 minutes or till the carrots are cooked well.

Remove the lid and stir in between. Repeat this 2-3 times. This is to ensure that the dish does not burn.

When carrots completely cook, add coriander powder, chilli powder, saunf powder, garam masala and amchoor powder. Mix well and cook for 1 minute. Stir continuously.

Add 1 tsp. lemon juice and mix. Turn off flame.

Achari gajar is ready to serve.

Tips:

Do not skip fennel powder and rai.
You may adjust amount of spices according your taste.
You may add chopped green chillies and potatoes.

Try other side dishes;

Gajar ka achar

Jeera aloo

Bharwan Karela

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