Punjabi Gajar Achar (Robust Carrot Pickle from Punjab)

Prep: 20 minutes | Cook: 10 minutes | Servings: 1 medium sized jar


700 kg carrots

15-20 green chillies

1 tsp red chilli powder

1 ½ tsp salt

1 tsp dry mango powder

1/2 tsp turmeric powder

1 tsp fennel seeds

1 tsp mustard seeds, crushed

1 pinch asafoetida

½ cup mustard oil


  • Wash the carrots and green chillies well, spread out on a kitchen towel and dry them completely. Peel and cut into batons, about the size of a finger.
  • In a large, clean, dry mixing bowl, combine the crushed mustard seeds, red chilli powder, salt, dry mango powder, turmeric powder, fennel seeds and asafoetida and mix well.
  • In a small pan, heat the mustard oil. When hot, pour over the spice mixture and mix well.
  • Add the carrot batons and mix till thoroughly coated in spice mix. Transfer to an airtight jar.
  • Keep pickle jar at room temperature for 3-4 days. Mixing daily. After 3 days the carrot pickle should be ready to eat. Refrigerate and use as required.
  • Made and stored properly the pickle will last from 3-5 months in the refrigerator