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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 Turnip Pickle). I have added carrots only. You can add both the other 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
- 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
- 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.
- 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
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