Instant Carrot Pickle | Gajar nu Athanu | Gajar ka Achaar

A green bowl with fresh carrot pickle and a spoon on the side with spices in small bowls around it.

5 from 1 vote

Instant Carrot Pickle | Gajar nu Athanu | Gajar ka Achaar

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!

Prep Time8

Cook Time2

Total Time10

Course: Condiments, Sides

Cuisine: Gujarati, Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 79kcal

Author: Smruti

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition