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Raita, chutney & saladPunjabi recipes

Gajar ka Achar Recipe

گاجر کا اچار بنانے کا طریقہ

Punjabi gajar ka achar: carrot sticks dried briefly, then tossed in hot mustard oil with crushed rai, saunf, methi, kalonji, chilli and vinegar. Ready in a day.
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Illustration of Gajar ka Achar

Prep

20 min

Cook

10 min

Marinate / soak

6 hr

Serves

12

Difficulty

Easy

Spice

Medium hot

When red carrots flood the markets in winter, Punjabi kitchens make a quick carrot pickle that is ready in a day and eaten within a few weeks. The carrots are cut into sticks and dried for a few hours so they stay crunchy, then coated in a classic achar masala of crushed mustard, fennel, fenugreek and nigella in smoking-hot mustard oil, with vinegar for sharpness. It brightens a plain plate of daal chawal or a paratha.

Ingredients

12 servings

For 12 servings

Measures

Achar masala

Method

  1. Wash and dry the carrots completely, then cut them into sticks. Spread them on a clean cloth in the sun or a warm, airy spot until the surface feels dry and leathery.

    ⏱ 240 min

  2. In a dry pan, toast the crushed mustard seeds, fennel and fenugreek on low heat for a minute until fragrant. Tip into a large dry bowl with the nigella, red chilli, turmeric and salt.

    ⏱ 1 min

  3. Heat the mustard oil until it just starts to smoke, then turn off the heat and let it cool for 2 minutes.

    ⏱ 2 min

  4. Pour the hot oil over the spices; they will sizzle. Add the carrots and green chillies and toss well, then mix in the vinegar.

  5. Pack into a clean, completely dry glass jar, pressing down. Cover with a cloth and keep at room temperature, shaking the jar twice, until the carrots taste sour and spiced through.

    ⏱ 120 min

Tips for the best result

  • Heating mustard oil to smoking takes away its raw, harsh bite; never use it cold in achar.
  • Add a sliced mooli or a handful of cauliflower florets with the carrots for a mixed winter achar.

Common mistakes

  • Leaving water on the carrots or in the jar. Moisture is what makes achar go mouldy.
  • Using a wet spoon to take achar out. Always use a clean, dry spoon.

How to serve

Serve a spoonful with daal chawal, paratha, saag and makki ki roti, or a simple sabzi.

Storing and reheating

Keeps 2 to 3 weeks at room temperature in a dry jar, and about 2 months in the fridge.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
85kcal
Protein
1g
Fat
7g
Carbs
5g
Fibre
1.8g
Sodium
420mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 4

Whole dish ≈ Rs 50 · 13% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Gajar ka Achar: questions people ask

Why do you dry the carrots before making achar?

Drying removes surface water so the pickle does not spoil, and it keeps the carrots crunchy instead of turning soft and watery.

Can I make gajar ka achar without mustard oil?

You can use ordinary cooking oil, but mustard oil gives the pungent, traditional achar flavour and helps preserve it.

Serve it with, and similar recipes

All raita and chutney recipes

Read this recipe in Urdu: گاجر کا اچار بنانے کا طریقہ

https://handi.danixsoft.com/recipes/gajar-ka-achar · Handi, DanixSoft