Punjabi Carrot Pickle

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Learn to make this tangy and spicy vegetable pickle made the Indian way with Carrot and Cauliflower. This Gajar ka Achar is a great accompaniment to roti or rice.

Punjabi carrot pickle is loved throughout India. It is a style of pickle that is native to Punjab and made in Punjabi style. It is one of the most loved pickle among other pickles and chutneys recipes.

The vegetarian Punjabi pickle is made from carrots which are thinly sliced. The tangy and spicy pickle is served as an accompaniment with the main course.

You can also add cauliflower pieces if you like. Know how to make this super easy carrot pickle in Punjabi way with our easy recipe guide. The addition of jaggery will impart a distinct flavour and the pickle will be surely loved by everyone at your home.

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 3 medium carrots peeled
  • 1 medium caulifower stalks removed
  • 1/2 cup - salt
  • 1/4 cup - red chilli powder
  • 1 tbsp - turmeric
  • 1 cup - vinegar
  • 1 cup - jaggery grated

How to Make Punjabi Carrot Pickle

  • Cut carrots lengthwise into four, or six, if very thick.
  • Cut lengths into one and a half inch stubs. Keep aside.
  • Separate cauliflower florets.
  • Break to halves if very big.
  • They should match size of carrot pieces.
  • Add chilli, salt, turmeric. Toss well.
  • Transfer to a clean dry bowl.
  • Keep in sun for 4 days.
  • Heat vinegar till warm.
  • Add jaggery, stir.
  • Heat further till vinegar is very hot, and jaggery has melted.
  • Cool to room temperature. Add to sunned vegetables.
  • Transfer to a clean dry pickle jar, close lid tightly.
  • Marinate in a warm dark place for 5-6 days. Turn well with a spoon;
  • Serve with Chappatis, rice or just about anything.