Spicy Carrot Pickle Recipe – Mustard Oil & Turmeric Indian Achar

Last Updated on 4 months by Neha Deshmukh

Spicy Carrot Pickle Recipe – Mustard Oil & Turmeric Indian Achar

Hey everyone! If you’re anything like me, you love a good pickle with your meals. There’s just something so satisfying about that tangy, spicy kick. Today, I’m sharing my go-to recipe for Spicy Carrot Pickle – a vibrant Indian achar that’s bursting with flavor. I first made this a few years ago, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the results are so worth it!

Why You’ll Love This Recipe

This isn’t your average pickle. The combination of mustard oil, warming spices, and slightly sweet carrots creates a truly unique flavor profile. It’s spicy, tangy, and incredibly addictive. Plus, it’s a fantastic way to add a little zing to your everyday meals. It’s perfect with rice, roti, or even just a simple bowl of yogurt.

Ingredients

Here’s what you’ll need to make this delicious Spicy Carrot Pickle:

• 2 pounds (approximately 900g) baby carrots
• 3 tablespoons (approximately 45ml) black mustard seeds
• 2 tablespoons (approximately 30ml) fennel seeds
• 1.5 tablespoons (approximately 22.5ml) salt
• 1.25 teaspoons (approximately 6ml) cayenne pepper
• 1 teaspoon (approximately 5ml) turmeric powder
• 1 cup (approximately 240ml) mustard oil
• 2 tablespoons (approximately 30ml) lemon juice

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Mustard Oil: Understanding its Flavor & Use

Mustard oil is essential for that authentic Indian pickle flavor. It has a pungent aroma and a slightly nutty taste. Don’t be scared off by the smell – it mellows out beautifully during the cooking process. You can find it at most Indian grocery stores.

Fennel Seeds: Regional Variations & Benefits

Fennel seeds add a lovely anise-like flavor. In some regions of India, they use a mix of fennel and nigella seeds (kalonji) for a more complex flavor. Feel free to experiment! Fennel seeds are also known for aiding digestion, which is a bonus with a spicy pickle.

Turmeric: The Golden Spice & Its Health Properties

Turmeric not only gives the pickle a beautiful golden color but also boasts incredible health benefits. It’s a powerful anti-inflammatory and antioxidant. A little goes a long way, so stick to the 1 teaspoon.

Cayenne Pepper: Adjusting the Spice Level

I love a good kick, but you can adjust the cayenne pepper to your liking. Start with 1.25 teaspoons and add more if you prefer a spicier pickle. Remember, the flavors will develop over time, so it will get spicier as it sits!

Carrots: Choosing the Best Variety

Baby carrots are super convenient, but regular carrots work just as well. Just make sure to cut them into 1.5-2 inch pieces. I prefer using sweeter carrots for this recipe, as they balance out the spice nicely.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, rinse and thoroughly dry your carrots. If using regular carrots, cut them into those 1.5-2 inch pieces.
2. Next, coarsely grind the black mustard seeds and fennel seeds using a spice grinder. You want a slightly coarse texture, not a fine powder.
3. In a large bowl, combine the carrots, ground spices, salt, cayenne pepper, and turmeric powder. Give everything a good mix, ensuring the carrots are well coated.
4. Now for the mustard oil! Heat it in a saucepan over medium-high heat until it begins to smoke (this takes about 4-5 minutes). This is important – it removes the pungency. Remove from the heat and let it cool completely for about 20 minutes.
5. Once the oil is cooled, carefully pour it over the carrot mixture. Mix well to combine. Let this sit for 10 minutes, then stir in the lemon juice.
6. Transfer the mixture to a clean, dry glass jar. Cover loosely with a lid (you want some air circulation) and let it sit at room temperature for 5 days. Don’t forget to shake the jar daily!
7. After 5 days, refrigerate the pickle for up to 3 months. It’s best served at room temperature with clean, dry utensils.

Expert Tips

• Dry Utensils are Key: Always use a clean, dry spoon when taking pickle out of the jar. Water can introduce bacteria and shorten its shelf life.
• Patience is a Virtue: The pickle needs time to ferment and develop its flavors. Don’t rush the process!
• Oil Coverage: Make sure all the carrots are submerged in the mustard oil. This helps with preservation.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you’re sensitive to spice, reduce the cayenne pepper or omit it altogether. You can also add a pinch of sugar to balance the flavors.
• Festival Adaptations (Makar Sankranti, Diwali): This pickle is a popular addition to festive meals in India. It’s often served alongside traditional sweets and savory snacks. My grandmother always made a big batch for Diwali!

Gluten-Free Confirmation

Yes, this recipe is naturally gluten-free!

Serving Suggestions

This pickle is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With a simple bowl of rice and dal.
• As a side dish with roti or paratha.
• Alongside yogurt for a cooling contrast.
• As a condiment with Indian snacks like samosas or pakoras.

Storage Instructions

Store the pickle in an airtight glass jar in the refrigerator for up to 3 months. The flavor will continue to develop over time.

FAQs

What type of carrots work best for this achar?

Sweeter carrots are ideal, as they balance the spice. Baby carrots are convenient, but regular carrots cut into pieces work great too!

Can I use a different oil if I don’t have mustard oil?

While mustard oil is traditional, you can use a neutral oil like sunflower or vegetable oil in a pinch. However, the flavor won’t be quite the same.

How can I tell if the pickle has fermented properly?

You’ll notice a slight change in texture and a more complex flavor. The carrots will become slightly softer, and the pickle will have a tangy aroma.

What does “smoking” the mustard oil mean, and is it essential?

“Smoking” the oil means heating it to the point where it starts to emit smoke. This removes the strong, pungent flavor and makes it more palatable. It’s highly recommended!

How long does it take for the flavors to fully develop?

The flavors will continue to develop for at least a week after refrigeration. It gets better with time!

Can I add other vegetables to this pickle?

Absolutely! You can add cauliflower, green beans, or even mangoes for a different twist.

What is the best way to serve this pickle?

At room temperature with a clean, dry spoon. Enjoy!