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Pickled carrots or gajar ka achar in bowl.
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5 from 6 votes

Carrot Pickle (Gajar ka Achar)

These Indian style carrot pickles (gajar ka achar) are probiotic and they taste so vibrant with salty, spicy and tangy flavor notes. Serve the pickle alongside dal and rice for a delicious and nutritious dinner.
Prep Time15 minutes
Cook Time5 minutes
Fermenting time7 days
Total Time7 days 20 minutes
Course: Condiment
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 100 servings (approx 1 tablespoon each)
Calories: 35kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 2 pounds carrots (Use organic carrots. No need to peel, but wash the carrot to remove any dirt and debris and dry them thoroughly)
  • ¼ pound ginger (use organic ginger. If using organic ginger you don't need to peel but wash and dry thoroughly)
  • 1 teaspoon fenugreek seeds (methi dana)
  • 1 tablespoon nigella seeds (kalonji)
  • 1 tbsp fennel seeds (saunf)
  • 2 heaping tbsp cayenne (use less if sensitive to heat, more for spicier pickles. I find two is just right for me and isn't too spicy)
  • 1 tablespoon turmeric (haldi)
  • 1½ cups avocado oil or any neutral oil (use one with a high smoking point)
  • 2 tablespoon mustard seeds (rai)
  • 1 teaspoon asafetida (hing)
  • ¼ to ½ cup salt (preferably Himalayan pink salt, sea salt or kosher salt. Add ¼ cup first and add more if you want a saltier pickle)
US Customary - Metric

Instructions

  • Grate the carrots and ginger using the large holes on the grater. Place in a large bowl.
  • Place the fennel seeds, nigella seeds and fenugreek seeds in a skillet and toast them for 3-5 minutes, over medium heat, until very fragrant.
  • Remove the seeds to a plate and when they have cooled place them in a blender or coffee grinder with the turmeric and cayenne. Blend into a powder. Add to the bowl with the carrots and ginger.
  • Heat the oil until it's smoking hot. Add the mustard seeds to the hot oil along with the asafetida. As soon as the mustard seeds sputter take it off the stove and carefully pour the hot oil mixture into the bowl with the carrots and ginger. Stir in the salt and mix well.
  • Once the pickle has cooled down, pack it into sterilized mason jars making sure the carrots are submerged under a thin layer of oil on top. If the oil doesn't rise to the top, pour some more into the jar until the carrots are submerged. This will keep the carrots from getting moldy. I filled one mason jar within an inch to the top, and a second about ¾ths full.
  • Let the mason jars stand on the countertop for a week. Stir them every other day with a clean, sterilized spoon, always making sure you pack them under the layer of oil.
  • After a week the pickles should have softened and will look darker. Serve them and store the remaining pickles in the fridge.

Notes

  • Nutrition information for sodium is for ¼ cup salt. If you use more, the sodium content will increase.
  • With any fermented food, there is a chance of mold developing. Make sure you dry the carrots thoroughly after washing them and sterilize all the equipment used to make the pickle (except the skillet). Also make sure you don't cut down on the amount of oil--it might seem a lot, but remember, each jar of pickles has at least 40-50 servings. If the pickle develops mold or smells moldy, discard it immediately.
  • Pickles made and fermented properly can be stored in the fridge for up to a year.

Nutrition

Serving: 1tablespoon (approx) | Calories: 35kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 289mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 1524IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg