Spicy Carrot Pickle Recipe – Traditional Indian Carrot Achar

Last Updated on 2 months by Neha Deshmukh

Spicy Carrot Pickle Recipe – Traditional Indian Carrot 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 family’s recipe for Spicy Carrot Pickle, or Carrot Achar as we call it. It’s a vibrant, flavourful condiment that’s surprisingly easy to make, and honestly, it’s a game changer. I first made this when I was trying to recreate my grandmother’s achar, and after a few attempts, I finally got it just right!

Why You’ll Love This Recipe

This isn’t your average pickle. It’s a beautiful blend of sweet, spicy, and tangy flavours that will wake up your taste buds. It’s perfect with simple rice and dal, as a side with your favourite Indian breads, or even as a condiment with sandwiches. Plus, it keeps well, so you can enjoy the fruits of your labour for weeks!

Ingredients

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

• 500 gms Carrots
• 3 tbsp Chopped Ginger
• 2 tbsp Chopped Garlic
• 4 Green Chillies
• 1 ¼ tsp Mustard Seeds
• ¼ tsp Fenugreek Seeds
• ½ tsp Turmeric Powder
• 6 tbsp Kashmiri Chilli Powder
• 1/3 cup + 1/3 cup + 1 tbsp Vinegar (total ⅔ cup + 1 tbsp)
• 1-2 tsp Sugar (to taste)
• ¼ tsp Asafoetida (Kayam)
• 1/3 cup + 1 tbsp Sunflower Oil (total approximately 110ml)
• Salt to taste
• Handful of Curry Leaves

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Carrots: Choosing the Right Variety
I prefer using Indian carrots for this recipe, as they have a lovely sweetness. But any firm, crunchy carrots will work well. Try to find carrots that are roughly the same size for even cooking.

Ginger & Garlic: Freshness is Key
Seriously, use fresh ginger and garlic! The flavour is just so much brighter. I usually grate my own, but finely chopping works too.

Kashmiri Chilli Powder: Color and Mild Heat
This is what gives the pickle its beautiful red colour and a lovely, mild heat. If you can’t find it, you can substitute with regular chilli powder, but reduce the quantity and add a pinch of paprika for colour.

Mustard & Fenugreek Seeds: The Aromatic Base
These seeds are essential for that authentic pickle flavour. Don’t skip them! Make sure your mustard seeds are fresh – they should pop and splutter when heated.

Vinegar: Type and its Impact on Flavor
I usually use white vinegar, but you can experiment with apple cider vinegar for a slightly different flavour profile. The acidity is important for preservation, so don’t reduce the amount too much.

Asafoetida (Kayam): A Unique Flavor Profile
Asafoetida has a pungent smell, but it adds a wonderful umami flavour to the pickle. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your carrots. Not too thick, not too thin – about ¼ inch is perfect. Toss them with a generous pinch of salt and let them sit for about 10 minutes. This helps draw out some moisture.
2. Heat the sunflower oil in a good, heavy-bottomed pan. Add the mustard and fenugreek seeds. Wait patiently – they’ll start to splutter and pop, which means they’re ready!
3. Now, add the chopped green chillies and fry for about a minute until they soften slightly.
4. Stir in the chopped ginger, garlic, and a handful of curry leaves. Cook for 2-3 minutes, stirring constantly, until everything is fragrant. Your kitchen should smell amazing right about now!
5. Remove the pan from the heat for a moment. This is important! Add the turmeric powder and Kashmiri chilli powder. Return the pan to the heat and fry for another 2-3 minutes, until the oil starts to separate from the spices.
6. Add 1 tbsp of vinegar and salt. Mix well.
7. Pour in 1/3 cup of vinegar, bring to a boil, and simmer for 3-4 minutes.
8. Add the salted carrots to the pan and toss to coat them evenly with the spice mixture.
9. Mix in the remaining vinegar and about 1/3 cup + 1 tbsp of hot water. Simmer on low heat for 5-6 minutes, stirring occasionally.
10. Stir in the sugar and asafoetida. Cook for another 3-4 minutes, until the carrots are tender-crisp. You want them to still have a bit of bite!
11. Finally, and this is crucial, let the pickle cool completely before transferring it to a clean, airtight jar. Let the flavours meld for at least 2 days before serving. Trust me, it’s worth the wait!

Expert Tips

• Make sure your jar is completely dry before adding the pickle. Any moisture can lead to mold.
• Use a clean, dry spoon every time you take pickle out of the jar.
• Don’t be afraid to adjust the spice level to your liking.

Variations

Vegan Adaptation: This recipe is naturally vegan!

Spice Level Adjustment: If you like it extra spicy, add a few more green chillies or a pinch of cayenne pepper. For a milder pickle, reduce the amount of chilli powder.

Festival Adaptations (e.g., Diwali, Ugadi): This pickle is a wonderful addition to any festive spread. It adds a burst of flavour to your thali.

Regional Variations (e.g., North Indian, South Indian): In South India, you might find this pickle made with a touch of jaggery instead of sugar. In North India, some people add a pinch of garam masala.

Serving Suggestions

This pickle is incredibly versatile!

• Serve it with rice and dal for a simple yet satisfying meal.
• Enjoy it as a side dish with roti or paratha.
• Add a spoonful to your sandwiches or wraps for a flavour boost.
• It’s also fantastic with yogurt and a sprinkle of chaat masala.

Storage Instructions

Store the pickle in an airtight jar in a cool, dark place. It will keep for several weeks, even months, if stored properly. The flavour will actually improve with time!

FAQs

How long does this carrot pickle take to mature?
At least 2 days, but a week is even better! The flavours really develop and meld together.

Can I use a different type of oil?
You can, but sunflower oil has a neutral flavour that lets the spices shine. Mustard oil is also a traditional choice, but it has a strong flavour.

What if I don’t have Kashmiri chili powder?
You can substitute with regular chilli powder, but reduce the quantity and add a pinch of paprika for colour.

Can I adjust the vinegar quantity?
A little, but vinegar is important for preservation. Don’t reduce it too much.

How can I prevent mold from forming in the pickle?
Make sure your jar is completely dry and use a clean, dry spoon every time you take pickle out of the jar.

Is it necessary to sun-dry the pickle jar?
Not essential, but it helps to sterilize the jar and prevent mold growth.

Enjoy making this delicious Spicy Carrot Pickle! I hope it becomes a family favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!