Gajar Mirchi Ka Achar (Carrot & Green Chilli Pickle) – Traditional Indian Winter Pickle Recipe
Introduction (English)
Indian winters are incomplete without the tangy, spicy aroma of homemade pickles filling the kitchen. One such seasonal favorite is Gajar Mirchi Ka Achar, a vibrant carrot and green chilli pickle that perfectly balances heat, sourness, and earthy spices. Made especially during winter months when fresh red carrots and crisp green chillies are available, this pickle is a staple in many North Indian households.
Unlike store-bought pickles, homemade carrot chilli pickle is free from preservatives and allows you to control the spice and oil levels. It pairs beautifully with parathas, dal-chawal, khichdi, or even plain curd rice. This traditional recipe uses mustard oil and classic Indian spices, giving it an authentic desi flavor that improves with time.
In this blog post, I’ll share a step-by-step, tried-and-tested Gajar Mirchi Ka Achar recipe that stays fresh for months when stored properly. Whether you’re new to pickling or looking to recreate grandma’s flavors, this recipe is simple, delicious, and perfect for your winter menu.
Ingredients for Gajar Mirchi Ka Achar
- 500 grams red carrots (gajar), peeled and cut into long pieces
- 8–10 fresh green chillies (medium spicy), slit lengthwise
- ½ cup mustard oil
- 2 tablespoons yellow mustard seeds (rai), coarsely ground
- 1 tablespoon fennel seeds (saunf), coarsely crushed
- 1 tablespoon fenugreek seeds (methi dana), lightly crushed
- 1 teaspoon nigella seeds (kalonji)
- 1 teaspoon turmeric powder
- 2 teaspoons red chilli powder (adjust to taste)
- 2 tablespoons salt (or as per taste)
- 2 tablespoons vinegar or lemon juice
How to Prepare Gajar Mirchi Ka Achar – Step by Step
Step 1: Prepare the Vegetables
Wash the carrots and green chillies thoroughly. Dry them completely using a clean kitchen towel—moisture can spoil the pickle. Cut carrots into long, finger-shaped pieces and slit the green chillies lengthwise.
Step 2: Sun-Drying (Important Step)
Spread the carrots and chillies on a clean cloth or plate and sun-dry them for 4–6 hours. This removes excess moisture and enhances the shelf life of the pickle.
Step 3: Prepare the Spice Mix
In a mixing bowl, combine ground mustard seeds, crushed fennel seeds, crushed fenugreek seeds, nigella seeds, turmeric powder, red chilli powder, and salt. Mix well until all spices are evenly blended.
Step 4: Heat the Mustard Oil
Heat mustard oil in a pan until it reaches smoking point. Turn off the heat and allow it to cool slightly. This step removes the raw smell of mustard oil.
Step 5: Mix Everything Together
Add the sun-dried carrots and chillies to the spice mixture. Pour the warm mustard oil over it. Add vinegar or lemon juice and mix everything thoroughly so that the vegetables are well coated with spices and oil.
Step 6: Resting & Fermentation
Transfer the pickle into a clean, dry glass jar. Close the lid loosely and keep it in sunlight for 2–3 days. Stir once daily with a clean, dry spoon. After fermentation, tighten the lid and store in a cool place.
Serving Suggestions
- Serve with aloo paratha, methi paratha, or plain roti
- Enjoy with dal-chawal, khichdi, or curd rice
- Adds a spicy punch to simple meals
Tips for Perfect Carrot Chilli Pickle
- Always use dry utensils while handling pickle
- Mustard oil gives authentic flavor—avoid substituting
- Adjust spice level based on chilli variety
- Pickle tastes best after 5–7 days of resting
Why You’ll Love This Recipe
- Authentic North Indian winter pickle
- Easy, no-cook recipe
- Long shelf life
- No preservatives
- Bursting with traditional flavors
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