This homemade carrot pickle (Gajar ka Achar) is super easy to make and tastes way better than any store-bought one! This is an instant version of pickle—unlike traditional ones that need days of sun to mature. It’s made with carrots, green chilies, ginger, Indian pickle spices, a touch of sugar, and tamarind. The result? A crunchy, spicy, slightly sweet, and tangy pickle with a perfect balance of flavors.

Authentic and very tasty, this bottle won’t last and will soon be eaten up in my household. ⭐⭐⭐⭐⭐
– Sharon Maria

Carrot pickle in a small bowl with jar in the background.

In Hindi, it’s called Gajar ka Achar (Gajar = Carrot, Achar = Pickle). Serve it with any simple Indian meal to instantly jazz it up!

About This Gajar Ka Achar

What does summer mean for many Indian households? It’s pickle-making season!
I still remember my grandmother making big batches of pickles like Gujarati mango pickle (methia keri) and mango chunda during summer. The process would take days, letting the pickles mature slowly under the hot sun.

But here in the USA, I don’t get that strong, consistent sunlight. So instead, I make instant pickles—like my sweet mango pickle, and now this quick carrot pickle recipe.

The best part? You don’t have to wait for summer to make this carrot pickle. Carrots and green chilies are easily available year-round, so you can whip this up anytime you’re craving something spicy and tangy on the side.

Here carrot pieces are soft yet crunchy and have a nice bite. It’s got that classic khatta-meetha (sweet and sour) taste—sweetness from sugar and tanginess from tamarind.

Carrot pickle in a bowl with carrots and green chilies with a jar of pickle in the back.

Ingredient Notes

Carrot: Always use fresh, firm carrots. Please don’t use baby carrots—they get soft and mushy in the pickle. You want that crisp bite!
Green Chilies: Jalapeños or serrano chilies work well.
Want it really spicy? Go for Thai green chilies.
Ginger: I personally love the bold kick it gives, but if you’re not a fan, feel free to skip it.
Oil: Use any neutral-flavored oil like canola, corn, peanut, or safflower oil. Avoid strong, pungent oils like mustard oil.
Split Mustard Seeds (Rai na Kuria): You’ll find these at Indian grocery stores.
No luck? Just coarsely grind whole mustard seeds.
Red Chili Powder: Adjust to taste, depending on your spice preference.
Sugar: It adds a slight sweetness that balances the spice and tang. It also brings out the natural sweetness of the carrots.
Tamarind: The quantity depends on how thick and concentrated your tamarind pulp is. If it’s very thick (like tomato paste), use less. Mine is similar in consistency to thick tomato puree (see step-by-step photo).

How To Make Carrot Pickle Recipe? (With Tips)

Chopping:

Wash the carrots, green chilies, and ginger well. Pat them completely dry. Peel the carrots and ginger. Chop the carrots into 1½-inch long, medium-thick sticks.

TIP: Don’t cut carrots too thin, or they may become soft and soggy once the pickle is ready. We want them soft, yet with a slight crunch.

Showing different stages of chopping carrot.

For the green chilies: slit them lengthwise in half, then cut into 1½-inch pieces.
For Ginger: Cut the ginger into sticks of the same length, but thinner than carrots since ginger has a strong flavor.

Carrot, green chilies and ginger chopped on a chopping board.

Cooking & Drying Carrots:

Bring water to a rolling boil in a saucepan over high heat. Once boiling, add the carrot sticks and cook for exactly 2 minutes. Drain the water immediately.

Spread the carrots on a clean kitchen towel and let them dry completely—there should be absolutely no moisture left. This step helps increase shelf life. If you have sunlight, place them under direct sun for 1 hour. Otherwise, let them air dry at room temperature for a day or overnight. In a rush? Pat dry thoroughly with a paper towel or kitchen towel.

Cooked carrot spread on the towel to dry.

Making Pickle Masala:

In a mixing bowl, combine rai kuria (split mustard seeds), red chili powder, salt, and sugar.

Rai kuria, red chili powder, salt and sugar in a bowl.

Mix all dry spices well.

Add tamarind pulp.

Tamarind paste added in carrot pickle masala.

Pour in the oil.

Stir the pickle masala thoroughly until everything is well combined.

Making Carrot Pickle:

Add the dried carrots, chilies, and ginger.

Ddding carrot, ginger and green chiil to pickle masala.

Mix everything well to coat the veggies evenly with the masala.

Carrots, ginger, chilies mixed with masala.

Cover the bowl with plastic wrap and refrigerate for 1 day. Stir it once or twice during the resting period. You’ll notice the green chilies darken in color and the oil starts to float on top.

This carrot pickle tastes even better after a few days of resting in the fridge. The flavors deepen, and the green chilies and ginger soften more over time, enhancing the overall taste.

Storage & Shelf Life

This gajar ka achar stays fresh in the refrigerator for 6-8 months, if you follow a few important tips:

Use a clean, dry glass jar for storing the pickle. A day before, wash the jar thoroughly and let it dry completely—preferably under the sun for an hour to ensure there’s zero moisture.
Avoid using plastic or metal containers, as they can react with the acidic ingredients.
Never use a wet or used spoon to take out the pickle. Always go in with a clean, dry spoon.
If you’ve made a large batch, transfer a small portion into a separate jar for daily use. This avoids exposing the entire batch to air and moisture frequently, helping it last longer.
After scooping out what you need, close the lid tightly and return the jar to the refrigerator right away.

These little steps go a long way in keeping your homemade carrot pickle tasting fresh and flavorful for months!

Check Out More Pickle Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry