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Gajar Ka Achar

  • Veg
  • 1 hr 30 mins
  • Serves 2
  • Medium



The best way to add flavoring to dal and rice or halwa puri is by having a side of gajar ka achar. Not only will you be indulging in spicy and crunchy pickled carrots, but you will also be munching on exotic Indian spices. Moreover, it is extremely easy to make this at home!

Health Benefits

Gajar ka achar is good during pregnancies, aids with diabetes, promotes weight loss, has high antioxidant properties, it is rich in Vitamin K, promotes a faster metabolism, it is high in fiber, improves digestions, and lessens ulcers. However, if you have heart problems or hypertension, you need to avoid eating all types of achars.

Calories in one serving: 110.3

Total fat: 8.3 g

Cholesterol: 0 mg

Protein: 0.8 g

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How to make Gajar Ka Achar

  1. Heat the oil in a large pan, add fennel powder and fenugreek seeds, and let sizzle for a minute on medium flame. During this time, you need to keep stirring it to prevent burning of the ingredients.
  2. Add carrots and let cook on medium heat until soft and remove the pan from heat.
  3. Add white and yellow turmeric, salt, and vinegar, chilies and stir to combine.
  4. Check the seasoning and cover the panfor 30 minutes to allow the flavors to get infused.
  5. Tranfergajar ka achar it into clear jars. Finally, heat some more oil and add to the finished pickle. The oil needs to float on top so that the pickles last for at least 3 months. 


  • Baby carrots are not actually carrots.
  • Carrots have about 88% water.

Naitik Tiwari

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