Food has this magical way of binding generations. Every bite of this carrot pickle is a whisper from the past—a reminder that our roots often lie in the little things: a jar of pickle, a sunny afternoon, and the love passed down in family kitchens.

I don’t know what it is about making achaar that instantly transports me back home.

Maybe it’s the heady aroma of warming spices toasting in hot mustard oil. Maybe it’s the clinking of glass jars, the sound of lids twisting shut, or the sight of sunlight dancing through orange carrot sticks resting under the sun. Or maybe it’s the simple joy of preparing something with love—something that tastes like memory.

When I was little, my mummy would make all kinds of achaars—lemon, mango, green chili, and my favorite, shaljam ka achaar. My job was to carry the jar out into the sun every morning and bring it back in before nightfall. I took this task very seriously. It made me feel important, responsible, and deeply connected to the magic that was taking place in that glass jar.

Now, years later, I find myself reaching for that same warmth—not just of spices but of memory.

Recently, I was gifted a beautiful recipe book, and the first thing that caught my eye was an instant gajar ka achaar recipe. It felt like the universe’s little nudge—reminding me of childhood joys, of mummy’s kitchen, and of that little girl who once watched vegetables pickle in the sun with wonder.

This recipe doesn’t need the sun, but I still placed the jar in my garden anyway. Just for a little while. Just to feel that excitement again.

Thank you, mummy—for the flavors, for the stories, and for teaching me how love can be preserved in a jar.

Instant Gajar Ka Achaar (Carrot Pickle)

This is a fast and effective way to make gajar ka achaar without having to ferment it for weeks. The vinegar in the recipe helps it give a longer storage life.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Servings: 20

Course: Side Dish

Cuisine: Indian

Ingredients Method

Ingredients

  

• 500g carrots (peeled and cut into even-sized sticks)
• 60ml unrefined rapeseed or mustard oil
• ½ tsp black mustard seeds
• ½ tsp yellow mustard seeds
• ¼ tsp nigella seeds (kalonji)
• 1 tsp fennel seeds
• 4 dried Kashmiri red chilies
• 15 curry leaves
• 4 cloves of garlic (thickly sliced)
• ½ Tbsp turmeric powder
• ½ Tbsp Kashmiri red chili powder
• ½ Tbsp salt (adjust to taste)
• 3 Tbsp apple cider vinegar (or fresh lemon juice)

Method

 

1. Heat the oil on medium heat and add the black and yellow mustard seeds. Once they making a popping sound add nigella seeds, fennel seeds, dried red chilies, curry leaves and garlic. Saute until the garlic starts to turn lighly golden.
2. Add the carrots, along with the ground spices and salt. Mix well and cook for 10 minutes, stirring frequently.
3. Add the vinegar and quickly mix before turning off heat.
4. Let the achaar cool down to room temperature before transferring it to a clean and dry glass jar. Keep it stored in a refrigerator and consume within 2 weeks.