A traditional Instant Carrot Pickle recipe; this Gajar ka Achaar is easy to make in under 10 minutes and makes a great side for all Indian meals.
With only a handful of ingredients; this is crunchy, spicy and flavorful all at once!
Indian meals are often incomplete without the delicious and colorful sides. Raitas, chutneys and achars form the triangle of loved Indian side recipes.
These are served alongside meals, thalis and often used to make a variety of sides and snack recipes. Whether it is this vibrant beetroot raita, this spicy cilantro chutney or a side of kobi no sambharo, we love them all.
Most of the sides have one thing in common; they come together quickly and are best to enjoy immediately. Instant pickles are also among these sides. Compared to the traditional Indian pickles that need hours to make, days to ferment and can be consumed all year, these are easy to make in minutes and good only for a few days. However, given their freshness, they are quite popular to enjoy with khichdi, thepla, parathas, yogurt rice and so on.
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What are Indian Pickles
Indian pickles is a category of the Indian cuisine that comprise of pickled fruits, vegetables and some beans. These are pickled in a spicy red chili mix, jaggery or vinegar and lemon based marinade.
Pickles vary from sweet, sour to super spicy ones. The method to prepare them vary and often include a large number of steps. These are great to make during the summer months and enjoy through the year.
These vary from instant pickles as well as the American pickles. The instant ones are made and consumed within a few days. And the American pickles are actually pickled cucumbers in brine or vinegar with a handful of spices.
Instant Indian Pickles
While we prepare traditional Indian pickles for the household once a year, there are instant pickles that easy to make in small batches throughout the year.
Lemon pickle, amla pickle, chana and cauliflower pickle, fresh mango sweet or spicy pickle and chili pickle are the popular instant ones.
Today I am sharing this Instant Carrot Pickle; a Gujarati treat that works throughout the year. Also known as gajar ka achaar in Hindi or gajar nu athanu in Gujarati; this is super tasty; spicy and slightly tangy at once. Whether you make this with freshly made koro sambhar through summers or using the fresh red carrots through winters; the recipe is amazing.
We make this using fresh carrots with some more vegetables, spices, koro sambhar and oil. My grandmom and mom always made this instant pickle all the time. And though pretty spicy for us, we would enjoy this with methi thepla all the time.
Why this recipe works
- We can make this instant carrot pickle in only about 10 minutes.
- The recipe only needs a handful of ingredients.
- Fresh carrots and koro sambhar are perfect with each other.
- This instant carrot pickle is great to enjoy for up to 10 days.
- The recipe is easy to customize in terms of ingredients.
- We can make this more or less spicy by adjusting the green chili.
- This pickle is perfect side with methi thepla, handvo, muthiya, bhakhri and khichdi.
- The recipe is naturally Vegan.
- Make this pickle ahead of time or enjoy instantly.
- The instant pickle recipe is great throughout the year.
Ingredients and Substitutions
- Carrots: I like to use a mix of red and orange carrots for the pickle. However, only red or orange carrots work too. Plus, tricolor carrots work really well too. Simply pick a bunch that is fresh and not old and dry. Peel and slice julienne for the recipe.
- Radish: Another delicious ingredient; radish adds a lot of taste and texture to the pickle. However, the ingredient is optional and can be skipped. I generally use long white radish when in season but the small pink round radishes work well too. Again, peel and make chips to use in the pickle.
- Ginger: A peeled and chopped ginger knob is great in the recipe. However, if it it too sharp for you, reduce or leave it out.
- Green Chili: No pickle is complete without spice. Some chopped green chili work well. Pick spicy or medium spicy based on how you like the pickle. Reduce the number for a milder version.
- Koro Sambhar: An essential ingredient in this carrot pickle recipe, koro sambhar is a mix of Gujarati rai na kuria, methi na kuria, red chili powder, turmeric powder, asafetida and salt in sesame oil. I use my homemade version but any store bought achaar masala works well too.
- Kalonji (Onion seeds): A few seeds of kalonji are great for texture and flavor. Plus, they add a pop of color to the pickle as well. Skip these if you cannot find them.
- Oil: Any oil is great in the recipe. However, sesame or peanut is more authentic. I like to use sesame oil in all my pickle recipes.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Wash and pat dry the vegetables till completely dry. Peel the ginger, carrots and radish. Slice them as well as green chili into juliennes. Set aside.
2- Add all the slices into a large glass bowl.
3- Add in koro sambhar and kalonji. Also add more salt if desired.
4- Heat up the oil in a heatproof pan till it smokes. Transfer the hot oil onto the koro sambhar.
5- Mix everything well using a spatula or hands. Cover and set aside.
6- Transfer to a clean glass jar and enjoy. Refrigerate by the end of the day and enjoy within a week to 10 days.
Expert Tips and Notes
- Use clean and dry jars and spoons: Water and residue are the biggest enemies of any pickle. Ensure that the jars and spoons are free from any dirt, stuck particles and water. Clean and dry jars and spoons help keep the pickle longer without mold growing on them.
- Chopping the vegetables: Make sure all the vegetables are chopped in even size so they look uniform.
- Substitute for Koro Sambhar: While koro sambhar is the best and easiest way to make the pickle. However, if you do not have this; simply use rai na kuria, methi na kuria and spices. Otherwise, use Panch Phoran with red chili powder and turmeric.
- Pat dry the vegetables: The vegetables need to be free from any water and moisture. So either wash them well, pat dry and set aside to completely air dry before cutting or make the juliennes and air dry in a large tray before using.
- Adjust the seasoning: I like to use the koro sambhar as-is. However, if you would like more salt or spice, feel free to add some. Spicy red chili powder or green chili is great to make the pickle spicier.
- Pick the right oil: A variety of oils can be used for the recipe. Traditionally, sesame or peanut oil is great. Heat the oil and add so the masalas sizzle. Make sure the oil you use is the Indian version and not the Asian one for a more authentic taste.
- Preserving the pickle: This pickle is more like an instant one that is good for a week or so. Add more oil till the ingredients are completely submerged to keep it longer. Moreover, add some fresh lime juice or vinegar to preserve the pickle for long. Keep it refrigerated so it is fresh longer.
Making Panch Phoron
A popular variation of the pickle is to swap koro sambhar with panch phoron. Either make the panch phoron from scratch or buy it from the store.
To make it; mix cumin seeds, nigella seed, fenugreek seed, wild celery seed and fennel seed in equal parts. It is okay to reduce the fenugreek seeds a little to reduce the bitterness if desired.
Either use the whole seeds or process slightly to make a coarse powder and use in this instant carrot pickle recipe or other instant pickles.
Storage and Serving
The pickle is perfect to store in glass containers. I keep away from plastic as the pickle leaves a strong flavor in it. Moreover, keep away from metal containers to store the pickles.
Keep the pickle at room temperature if you intend to finish it the same day or the next. Else, refrigerate the instant carrot pickle. Use a fresh, clean and dry spoon to remove the pickle as water should not come in contact with it.
Achars or pickles are perfect to enjoy with any Indian meal. While it is great for any meal, we generally love this fresh pickle with methi thepla, handvo, muthiya, bhakhri and khichdi.
Recipe FAQs
I like to use a combination of carrots, radish, green chili and ginger in the pickle. Moreover, raw mangoes, lemons, garlic or mixed vegetables work well in the recipe.
Yes, American pickles are different from Indian pickles. The term American pickles usually refers to cucumber/dill pickles preserved in brine or vinegar. In contrast, Indian Pickles (achars) are made with various fruits, beans and vegetables such as Mango, Lemon, Green Chilli, Turmeric, etc. in a spice mixture with or without oil.
Achar or pickles can be spicy due to two reasons. First is that the green chili added is super spicy or the masala a.k.a. koro sambhar is spicy. Check which of this is spicy. If the green chili is making it spicy, add more koro sambhar and vegetables to make it milder. If the koro sambhar itself is spicy, add more vegetables and some ground kuria and turmeric powder.
The best way to preserve the pickle is to transfer in clean and dry glass jars. Store it in the refrigerator to keep it longer. Moreover, remember to use a clean dry spoon each time to get the pickle from the jar.
Indian pickles are best made with gingelly oil, sesame oil or peanut oil. These are perfect to use in any kind of pickles. They are best heated till smoked and added, especially when using Gingelly oil.
Pairings
This instant carrot pickle pairs wonderfully with so many recipes. Here are some perfect pairings for it.
More Delicious Gujarati Recipes
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Instant Carrot Pickle | Gajar nu Athanu | Gajar ka Achaar
Ingredients
- 3 medium carrots
- 1 medium radish
- 1 inch ginger knob
- 3 green chili
- ¼ cup koro sambhar
- ¼ cup gingelly oil
- 1 teaspoon onion seeds (kalonji)
Instructions
- Wash and pat dry the vegetables till completely dry. Peel the ginger, carrots and radish. Slice them as well as green chili into juliennes. Set aside.3 medium carrots, 1 medium radish, 1 inch ginger knob, 3 green chili
- Add all the slices into a large glass bowl.
- Add in koro sambhar and kalonji. Also add more salt if desired.¼ cup koro sambhar, 1 teaspoon onion seeds (kalonji)
- Heat up the oil in a heatproof pan till it smokes. Transfer the hot oil onto the koro sambhar.¼ cup gingelly oil
- Mix everything well using a spatula or hands. Cover and set aside.
- Transfer to a clean glass jar and enjoy. Refrigerate by the end of the day and enjoy within a week to 10 days.
Video
Notes
- Use clean and dry jars and spoons: Water and residue are the biggest enemies of any pickle. Ensure that the jars and spoons are free from any dirt, stuck particles and water. Clean and dry jars and spoons help keep the pickle longer without mold growing on them.
- Chopping the vegetables: Make sure all the vegetables are chopped in even size so they look uniform.
- Substitute for Koro Sambhar: While koro sambhar is the best and easiest way to make the pickle. However, if you do not have this; simply use rai na kuria, methi na kuria and spices. Otherwise, use Panch Phoran with red chili powder and turmeric.
- Pat dry the vegetables: The vegetables need to be free from any water and moisture. So either wash them well, pat dry and set aside to completely air dry before cutting or make the juliennes and air dry in a large tray before using.
- Adjust the seasoning: I like to use the koro sambhar as-is. However, if you would like more salt or spice, feel free to add some. Spicy red chili powder or green chili is great to make the pickle spicier.
- Pick the right oil: A variety of oils can be used for the recipe. Traditionally, sesame or peanut oil is great. Heat the oil and add so the masalas sizzle. Make sure the oil you use is the Indian version and not the Asian one for a more authentic taste.
- Preserving the pickle: This pickle is more like an instant one that is good for a week or so. Add more oil till the ingredients are completely submerged to keep it longer. Moreover, add some fresh lime juice or vinegar to preserve the pickle for long. Keep it refrigerated so it is fresh longer.
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