Mamta's Kitchen

Carrot Pickle - Instant

Gajar ka Taza Aachar

Uma Charu Gupta


This pickle is ready in 2 days in hot weather and 4-5 days in cold weather. However, it can be eaten immediately. It is not for long term storing and should be kept in the fridge, where it will last a couple of weeks. All amounts are approximate and can be adjusted according to taste.


  • 2-3 large carrots

  • 2-4 green chillies, thickly sliced lengthways

  • 1 tsp. yellow mustard seeds. You can use black mustard seeds (rai) or a mix of both. If using black mustard seeds, grind them coarsely.

  • 1/2 tbsp. vegetable oil

  • salt to taste (approximately 1 tsp.)

  • You can add 1 tsp of white sesame (til) seeds


  1. Peel and grate carrots coarsely. They can be thinly sliced lengthways, same length as the chillies. Leave on a towel to dry off the water/juice.

  2. Place everything in a bowl, mix and fill in a clean jar.

  3. Leave on the window sill for 2-4 days. You can leave it in the bowl if you don’t have a jar.

  4. Once ready, keep in the fridge.

  5. You can add a few sultanas to this pickle.


If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13341]

Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to