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.
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