Gajar te Mirch da Achar


Spicy, crunchy, savory yum yum for your tum tums. Get gajar te mirch da achar on your plate now.

Gajar te mirch da achar is the perfect condiment for any Punjabi meal. It’s easy to make, ready within a couple days, and absolutely delicious regardless of what you’re eating.

Who doesn’t love a good pickle? It’s like a good Who-done-it, no? No, not really. I was going for something there and it clearly didn’t work. However, the point is that a delicious pickle is what we’re here for and this is exactly that condiment that we needed. Gajar te mirch da achar is so easy to make. You literally heat up the oil and spices, mix in veggies, stir, stir, stir, jar, and then eat it 3 days later. I mean, sure, there’s probably an even faster pickle out there in the world but that’s a different discussion for a different day. Today is about the delight that is carrot and chili pickle.

There’s a few different versions of Gajar achar but like all of our other recipes we’re only here for Punjabi recipes. So, that means savory flavors such as: mustard oil, fenugreek, and Kashmiri chilis go into this easy achar recipe. The only pitfall I will warn you off is the jarring, and that’s not to say that our other pitfalls to the recipe and that I’m just a di** face and refuse to warn you, but rather that the jarring process is the only one. Make sure to use a clean and COMPLETELY dry jar. Leaving moisture or water in your jar will cause mold, and that’s just a massive sadness and waste. Beyond that, it really is an incredibly easy instant pickle that goes with any savory Punjabi dish.

Now, go forth and stay spicy!

How about some more stuff? Try these:

Gajar te Mirch da Achar

Course: CondimentsCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time


Total time


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  • 1 lb carrots, sliced into 1/4-1/2″ wide sticks

  • 1/4 lbs chili pepper, sliced into 1/4-1/2″ sticks (remove seeds if you want a less spicy pickle)

  • 1/4 cup fenugreek seeds

  • 1 1/2 tsp fennel seeds

  • pinch asafoetida

  • 1/2 cup mustard oil

  • 1 tsp black mustard seeds

  • 1 tsp Kashmiri chili powder

  • 1 tsp amchur

  • salt to taste

  • 1/4 cup vinegar

Equipment/Specialty Items


  • Prepare 32oz jar and allow time for it to completely dry.
  • Thoroughly wash vegetables, slice, and lay out in a single layer on a kitchen towel to dry.
  • Using a spice grinder, grind fenugreek, fennel, and asafoetida till powdered.
  • In a small saucepan over medium-low heat, warm mustard oil but do not let it smoke.
  • Stir in fenugreek, fennel, and asafoetida powder into the hot mustard oil and sauté for 30 seconds.
  • Stir in mustard seeds. Sauté for 1 minute.
  • Add in carrots, coat evenly, and sauté for 2-3 minutes.
  • Mix in chili peppers, coat evenly, and sauté for 1-2 minutes.
  • Mix in chili powder, amchur, and salt. Sauté for 1 minute.
  • Mix in vinegar and turn off heat. Allow the pickle to cool completely.
  • Transfer to jar and store out of direct sunlight for 3-5 days.
  • Make sure to shake the jar vigorously once a day to keep the veggies coated.
  • After 3-5 days (or when your pickle is done) refrigerate and enjoy!


  • How to figure out if your pickle is done: After 3 days taste a small piece of carrot – you’ll notice it still has the sharp bitterness of the mustard. Taste daily till the bitterness is nearly gone (it won’t be completely gone because there is mustard in the pickle, it just won’t be a bitter bitch in your face).

Nutrition Facts

  • Serving Size: 30g
  • Calories: 57kcal
  • Carbohydrates: 5.2g
  • Protein: 0.9g
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 50mg
  • Potassium: 136mg
  • Fiber: 1.9g
  • Sugar: 2.3g
  • Calcium: 11mg
  • Iron: 1mg

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