Carrot Pickle Recipe (Indian Gajar Ka Achar)
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

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.
Ingredient Notes
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.
- 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.
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.
Making Pickle Masala:
- In a mixing bowl, combine rai kuria (split mustard seeds), red chili powder, salt, and sugar.
- Mix all dry spices well.
- Add tamarind pulp.
- Pour in the oil.
- Stir the pickle masala thoroughly until everything is well combined.
Making Carrot Pickle:
- Add the dried carrots, chilies, and ginger.
- Mix everything well to coat the veggies evenly with the 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:
These little steps go a long way in keeping your homemade carrot pickle tasting fresh and flavorful for months!
Check Out More Pickle Recipes
- Tomato Pickle
- Avakaya Pachadi (Andhra Style)
- Sweet Mango Pickle
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
Carrot Pickle Recipe (Indian Gajar Ka Achar)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 lb or 500 grams Carrots, Cut into sticks **shown in above step by step photos
- 25 grams or 6 Green chilies, slit and cut into 1 ½ inch pieces
- 25 grams or 2 inch piece Ginger, cut into thin 1 ½ inch long sticks
- Water, for cooking carrots
- 25 grams or 3 tablespoons Split mustard seeds (Rai na kuria)
- 25 grams or ¼ cups Red chili powder
- 25 grams or 2 tablespoons Salt
- 125 grams or ½ cup Sugar
- 25 grams or 2 tablespoons Tamarind pulp
- ¾ cup Oil, use any of the following – corn, canola, vegetable oil
Instructions
Preparation:
- Wash the carrots, green chilies, and ginger really well. Pat dry completely.
- Peel the carrots and ginger. Now chop the carrots into 1 ½ inch long and medium thick sticks. Do not make too thin or too thick.
- To prepare green chilies, first, slit chili into half and then cut into 1 ½ inch long pieces.
- Make ginger sticks of the same length but keep them thinner than carrots since ginger has a strong flavor.
Making Carrot Pickle Recipe:
- Bring the water to a rolling boil in a saucepan on high heat. Once starts boiling, add carrots and cook for exactly 2 minutes. Drain the water immediately.
- Spread the carrot sticks on the clean kitchen towel and let it dry out completely. Means there should be no moisture on them to increase the shelf life. If you have access to the sun then you can keep in the direct sunlight for 1 hour. Or let them dry at room temperature on the kitchen counter for 1 day or overnight. If in a rush, pat dry with a paper towel.
- Now in a bowl, mix rai kuria, red chili powder, salt, and sugar.
- Add tamarind pulp, oil and mix everything.
- Add dried carrots, chilies and ginger and mix well.
- Cover the bowl with plastic wrap and let it rest for 1 day in the refrigerator. Do stir once or twice. You will notice the green chilies will become darker in color.
- This carrot pickle tastes even better after a few days of resting. The flavors deepen, and the green chilies and ginger soften more over time, enhancing the overall taste.
- Always store the pickle in a clean, dry, airtight glass jar or container. Avoid using plastic or metal containers, as they can react with the acidic ingredients.
Notes
- I have used store-bough tamarind pulp (concentrate) which is easily available in Indian grocery stores or online at amazon.
- Adjust the amount of tamarind pulp according to how thick and concentrated yours it. If yours is really thick and concentrated vs mine (shown in above stepwise photo) then use less. The consistency of mine is similar to the thick tomato puree.
Nutrition
Last Updated on April 24, 2025
Authentic and very tasty, this bottle won’t last and will soon be eaten up in my household.
Happy to know that you liked this pickle.
What is Rai kuria
In English, it is split mustard seeds. Easily available in Indian grocery stores.