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Instant Carrot Pickle

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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Course: Sauce, Side Dish
Cuisine: Gujarati, Indian
Diet: Gluten Free, Hindu, Vegan
Keyword: 10 Minutes Ready to Eat Pickle, Instant Pickle
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 Servings
Calories: 27kcal
Author: Aayushi Patel

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