Gajar Ka Achar (Carrot Pickle)


  • 3cups water
  • 230gms carrots (scraped and cut into 2"long sticks)
  • 11/2tbsp mustard seeds
  • 1/2tsp chili powder
  • 1/8th tsp. each ground mace, cloves and cardamom
  • 2tsp salt
  • 1/4th cup shredded jaggery (gur)
  • 1/3rd cup mustard oil


  • Boil the water in 2-litre saucepan. Add carrots and blanch for a minute.
  • Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven (200-degree Fahrenheit) for an hour).
  • In a bowl mix the mace, cloves, cardamom, salt and jaggery.
  • Add the carrots and toss to mix. Transfer to a sterilized glass jar.
  • Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.
  • Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily.