Super easy and flavorful Instant Carrot Pickle is a winter favorite!!! Winters and lush red carrots were synonymous in mom's kitchen. This instant gajar nu athanu is crunch, spicy and so delicious!!!
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What is Gajar ka Achaar?
Gajar ka Achaar is an Indian pickle. In Gujarati, we call this pickle, Gajar nu Athanu. This pickle is crunchy, flavored with spices, and pungent flavor from mustard oil. The pickles in India are made in mustard oil for their beautiful rustic pungent flavors.
In this instant carrot pickle, I am using rainbow carrots. It makes this pickle so vibrant and inviting. Mustard seeds, panch phoron, and fenugreek seeds add beautiful earthy flavors to this recipe. Ginger and green chilies add the right kick and make this carrot pickle irresistibly good with bhakri and parathas. This Indian Instant Gajar nu Athanu is naturally vegan too.
Ingredients to Make Gajar Nu Athanu
- Carrots - Use about 3 medium-sized carrots! I am using rainbow carrots, but you can just use the regular carrots too!!! Wash the carrots well, and dry them using a kitchen towel. Then cut them into small carrot chips.
- Ginger - Thinly slice an inch of ginger knob and add it to the prepared carrot chips.
- Green Chilies - I like to use Thai Green Chilies sliced thinly. I use only one because we don't tolerate spice very well. But you can add up to 3 Thai green chilies.
- Ground Spices - Red chili powder, turmeric, and salt are added to the carrots before tempering.
- Mustard Oil - I like the pungent flavor of mustard oil, but you can use any oil you like.
- Whole Spices - Rai nu Kuria (split mustard seeds), Fenugreek seeds, and Panch phoron are added to this pickle. If you don't have split mustard seeds, coarsely ground black mustard seeds.
- Lemon Juice - Lemon juice cuts the flavors of sweet carrots and mustard oil, and brings the balance of flavors in the pickle along with acting as a natural preservative!!!
Expert Tips to Make This Instant Pickle
- Peel the carrots and cut them into thin chips. Wash them thoroughly and dry them using a kitchen towel.
- Make sure the carrots are dry, this will help the pickles stay fresh for a longer time.
- Heat the mustard oil until it smokes, and then let it cool down before adding the whole spices.
- If you don't have panch phoron, add 1 teaspoon of fennel seeds and 1 teaspoon of nigella seeds.
- Add lemon juice at the end. This will act as a natural preservative for the pickle.
More Pickle Recipes from the Blog
Instant Carrot Pickle | Gajar ka Achaar | Gajar nu Athanu
Super easy and flavorful Instant Carrot Pickle is a winter favorite!!! Winters and lush red carrots were synonymous in mom's kitchen. This instant gajar nu athanu is crunch, spicy and so delicious!!!
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Servings: Servings
These nutritional values are by estimation only27kcal
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 3 Carrots Medium Sized (Yields 1.5 Cups of Carrot Chips)
- 1 inch Ginger Thinly Sliced
- 1-3 Thai Green Chilies Thinly Sliced
- 1 Teaspoon Red Chili Powder
- ½ Teaspoon Turmeric
- ½ Teaspoon Salt
- ¼ Cup Mustard Oil you can use any oil of your choice
- 1 Tablespoon Panch Phoron
- 1 Teaspoon Fenugreek Seeds
- 1 Teaspoon Split Mustard Seeds Read notes for substitution.
- 2 Tablespoon Lemon Juice
Instructions
- Peel and wash the carrots thorouly. Dry them using a kitchen towel.
- Cut then into thin 1 inch slices. Then add the carrot slices to a mixing bowl.
- Add thinly sliced ginger and green chilies, along with red chili powder, turmeric and salt.
- Add mustard oil in a saucepan. Heat up on medium flame, until you start seeing the smoke.
- Now turn off the stove and let the mustard oil cool down a little bit.
- Add the tempering spices, like panch phoron, split mustard seeds and fenugreek seeds.
- Now add the prepared tempering to the carrots. Mix well.
- Add lemon juice and mix again.
- Store it in a clean canning jar. Leave it outside for a day and then refrigerate for upto two weeks!!!
Notes
- If you don't have split mustard seeds, coarsely ground black mustard seeds using a mortar pastel.
- If you don't have panch phoron, add 1 teaspoon of fennel seeds and 1 teaspoon of nigella seeds.
- Make sure that you add enough oil to the pickle to keep it fresh.
- The pickle is zingy and tastes great with dal and rice, or parathas.
- Storage - Refrigerate up to 2 weeks in a clean canning jar.
Nutrition
Serving: 1Serving | Calories: 27kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 68mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.1mg
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