No-Cook Spicy Carrot Pickle (Instant Achaar)
📝 Ingredients:
•4–5 medium carrots (grated or julienne)
•3–4 cloves garlic (finely chopped)
•2 green chilies (finely chopped)
•1 tbsp red chili flakes
•½ tsp turmeric powder
•1 tsp salt (adjust to taste)
•1 tbsp sugar (optional, for balance)
•2 tbsp lemon juice OR vinegar
•3 tbsp mustard oil (or any oil)
•1 tbsp fresh coriander (chopped)
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👩🍳 Step-by-Step Method:
Step 1: Prepare the carrots
Wash, peel, and grate or thinly slice the carrots. Put them in a large mixing bowl.
Step 2: Add aromatics
Add chopped garlic, green chilies, and fresh coriander to the carrots.
Step 3: Add spices
Sprinkle in:
•Red chili flakes
•Turmeric
•Salt
•Sugar (if using)
Mix everything well so spices coat the carrots evenly.
Step 4: Add tanginess
Pour in lemon juice or vinegar. This gives the pickle its signature tangy flavor.
Step 5: Add oil
Heat mustard oil slightly (optional but enhances flavor), let it cool a bit, then pour over the mixture.
Step 6: Mix thoroughly
Mix everything very well using a spoon or clean hands.
Step 7: Store
Transfer into clean, dry glass jars. Press down slightly so everything settles.
Step 8: Rest time
Let it sit for 4–6 hours at room temperature before eating.
For best taste, leave it overnight.
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😋 Serving Tips:
•Serve with roti, paratha, or rice
•Use as a side with BBQ or fried food
•Can also be eaten as a crunchy salad!
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❓ Q&A (Helpful Tips)
Q1: How long does this pickle last?
👉 It stays fresh for 1–2 weeks in the fridge if stored in a clean jar.
Q2: Can I skip mustard oil?
👉 Yes, you can use any oil, but mustard oil gives authentic achaar flavor.
Q3: Why is my pickle watery?
👉 Carrots release water naturally. Just mix again before serving.
Q4: Can I make it less spicy?
👉 Reduce green chilies and chili flakes according to your taste.
Q5: Can I add other vegetables?
👉 Yes! You can add cabbage, radish, or turnip for variation.
Q6: Is cooking required at all?
👉 No 😊 This is a completely no-cook recipe, which makes it quick and easy!