Gajar Ka Khatta Meetha Achar

Gajar Ka Khatta Meetha Achar is Instant Carrot Pickle made in Mustard Oil, Vinegar and aromatic Indian Spices. 

Gajar or Carrots,marinated in spices like fennel, fenugreek seeds, cracked mustard seeds(rai kuria), red chilli for the heat and jaggery for the sweetness. Vinegar is used as a preservative and also to enhance the flavour.


Carrots are one of the most healthy vegetables that are loaded with beta-carotenes, anti oxidants and calcium.Apart from eating carrots as salads, I pack baby carrots with hummus for kids snack time.  I use carrots a lot in my cooking. Add up in pulao and rice dishes(Tawa Pulao, Chinese Fried Rice), grate it in Idlis for  and as stuffing, in paranthas for a colorful and healthy treat, soups, smoothies(Golden Smoothie for Winter with raw Turmeric), noodles for kids(Chowmein), muffins, in pasta dishes (Masala Macaroni) and everyone’s favourite Pav Bhaji  and many more. Next in line is delicious Carrot Kheer that I will be posting tomorrow .

Quick and easy Pickle recipe with variations

Red and delicious carrots are available in India in winters especially in North India. People make lot of seasonal dishes with these delicious carrots. Red Carrots are sweeter than the orange carrots. Pickling carrots is one way to preserve these delicious red carrots along with other seasonal vegetables like cauliflower and radish, green chillies, garlic and fresh turmeric. The most common is Gajar Gobhi aur Shalgam Ka Achar(Carrots, Cauliflower and Radish Pickle). I have added carrots only here. You can add both the veggies along with carrots in this recipe if you want.

This is a super easy pickle recipe that can be prepared within few minutes. The only time that goes in making this pickle is to dry the carrots. The pickle is very popular in Northern parts of India and is made during winters when seasonal red carrots are available. Every household has there own way of preparing it.

The spices used in this pickle like fennel seeds, cumin, fenugreek and cracked mustard enhances the flavour, and are also good for the digestive system.Due to the use of such healthy spices, in Indian meal system pickles are an important part of the meal as these spices work on the digestive system, enhances the flow of digestive juices which help to easily digest the food. Also the pickle provide the antioxidants through the fruits, vegetables that are used in making pickles.

Can we make it with Orange Carrots..

You can prepare this pickle with carrots of any color.. red, orange, purple.. Since we don’t get red carrots here in US, I make this with the orange carrots that are available all through the year. This another chutney/pickle that I make a keep a batch ready especially for me.. the other one is my favourite.. Aam aur Sirke ki Chutney

My nana(maternal grandfather) used to make this pickle every year, and also added cauliflower and radish to it. I still remember, during winter vacations whenever we visited my grandparents house  this was something I looked forward to along with the other treats!! I love the combination of little sweet, tangy and slight chilli flavours, since the time I was kid so this was and is one of my favorites.  Mom also made this pickle with different veggie combinations like sometimes adding green chilies or fresh turmeric. I now make this quite often, and keep a batch of it. I goes well with Paranthas, Dal and Chapatis or Dal Chawal. Pair it up with your favourite dish and add zing to your meals. My teenage also likes to have this sometimes with paranthas. You can also have this with besan chilla and even dosa.

How to make Instant Carrot Pickle..

To make the pickle, the most important thing is that the carrots must be washed properly, peeled, cut into required size and dried completely. I may take 2-3 hours to completely dry the carrots. If it is sunny outside, you can dry carrots in open else cut carrots, line on a tray and leave on the counter overnight or a couple of hrs. Once the carrots are dry, it takes just a few minutes to mix up all the spices and make the pickle. Mix the spices in hot mustard oil, cook for a minutes and then add carrots(or other veggies. Mix nicely and transfer to an airtight glass jar. Keep the pickle in  bright sun or on the counter for 2-3 days. After that it is ready to consume. Carrots by this time absorb flavours of the spices.

Let’s see how I make this Khatta Meetha Gajar Ka Achar

Gajar Ka Khatta Meetha Achar

Sweet, spicy and tangy Carrot pickle marinated in mustard oil along with aromatic Indian spices and jaggery and vinegar mix. Learn how to make carrot pickle..
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Condiments, Sides
Cuisine: Indian, North Indian
Keyword: Gajar Ka Achar, Kahatta Meetha Achar
Author: Swati

Ingredients

  • 7-8 Carrots 500 gm
  • 8-10 Garlic Cloves
  • 2-3 tbsp Mustard Oil
  • 1 tbsp Fennel Seeds
  • 1 tbsp Cumin Seeds
  • 1 tsp Fenugreek Seeds
  • 1 tbsp Cracked Mustard Seed(Rai Kuria)
  • 1-2 tsp Red Chilli Powder or as required
  • 1/4 Cup Jaggery increase if you need sweeter pickle
  • 1/4 Cup Vinegar Use any, I used Apple Cider
  • Salt

Instructions

  • Wash and peel the carrots. Cut into required size. Refer to the pics.
  • Boil water in a pan. Ad a tsp of salt to it. Add carrots in boiling water for 4-5 minutes. then drain the water completely. Keep it to dry. the carrots should be completely dry before making pickle. 
  • Peel, wash and dry garlic cloves. Cut the big cloves in half.
  • Dry roast cumin, fennel and fenugreek seeds and crush coarsely with mortar and pestle.
  • Once the carrots are dry, heat mustard oil in a pan, when the oil heats to smoking point, switch off the gas slightly cool the oil, after 1-2 minutes, add all the spices along with salt and mix well.  
  • Add carrots and garlic and mix well.
  • In a separate pan, add vinegar, switch on the pan, add jaggery, mix and heat the mix till jaggery dissolves. Take off from the gas/stove once jaggery dissolves. Let it cool .
  • Once it completely cools down,add to the carrots. Mix well. Transfer the carrots to an airtight glass container and  keep it in bright sunlight(preferably) fro 2 days. 
  • After 2 days use as required with your favourite meal.

Notes

  • Mustard oil is traditionally used to make this pickle. It adds on to a rustic taste. You can use any other oil also of your choice like olive oil.
  • Instead of jaggery you can use sugar also.
  • If you want you can add cauliflower radish or green chillies to it. 

Steps wise pics

Do make this flavourful sweet, spicy and tangy pickle, anytime of the year and relish with your favourite meal.This pickle stays good for more than a month in refrigerator when stored properly in a well sterilized air-tight container.

Linking this yummy pickle to my #189Monday Bloghop group..The theme this week is Gajar Ka Jalwa!! (Charisma of Carrots!! 😉 )!! The theme is suggested by Poonam Bachhav who blogs at Annapurna. Do check her wonderful blog for some healthy and yummy recipes from traditional Indian recipes to baking and desserts!!

World will be celebrating International Carrot Day on 4th April, all the carrot lovers will be celebrating it with by cooking, eating their favourite carrot dishes, and carrot related fun activities. Do join the carrot fun at Foodie Blog Hop and check all the wonderful recipes that everyone has shared here..

Oven Roasted Carrots – Archana Gunjikar Potdar

Indian Spice Roasted Carrot Hummus -Kalyani Sri

Carrot Oatmeal Cookies – Mayuri Patel

Carrot Oatmeal Pancakes – Poonam Bachhav

Carrot Vada – Preethi Prasad

Healthy Thai Carrot Salad Recipe – Priya Iyer

Carrot Mini Crescent Roll – Sasmita Sahoo Samanta

Gluten-Free Cornmeal Carrot Cake – Sujata Roy

Instapot Carrot Halwa – Veena Krishna Kumar

Check out other carrot recipes from my blog.. Gajar Ka Halwa, Gajar Aloo Methi Ki Subzi,  Mix Vegetable Curry

Do say hello to me on my social media accounts.. FB, Pinterest and Instagram. Whenever you make this,do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back!!

Advertisements

Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

15 thoughts

  1. I make a similar sweet and sour mixed veg pickle, but never added garlic to it. Your pickle looks lip smacking Swaty ! Would definitely love to try your version .Thanks for the share.

  2. Bookmarked this recipe Swati, the pickle looks so tempting. With garlic and all those spices, must be really a chapata pickle. Wondering if I could dry the carrots in an oven at low temperature? Would leaving them in the sun for a while change the colour of the carrot?

    1. Never dried the carrots in oven to make pickle.. as we don’t need very dry carrots for this as the juice from the carrots infused with the spices used and thus makes the carrots flavourful. We have to dry carrots just enough to take away the extra moisture/water due to soaking the carrots in boiling water for few minutes.. sun drying for an hour so doesn’t change the color..

  3. Great way to make a quick and easy Pickle recipe as this !! I love carrots in pickle and this one i will surely try dearie. love the use of garlic flavor here

  4. This pickle sounds extremely delicious. the girls will adore the more spicy version but FIl will love this sweet sour version,I am bookmarking this pickle to make in the next season as the orange ones are all gone. now.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.