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aloo gajar ka achar
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4 from 3 votes

Gajar Aloo Ka Achar /Potato and Carrot Pickle

Gajar Aloo Ka Achar-A tangy pickle of potatoes, carrots, and green chilies

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pickles/Achar
Cuisine: Uttar Pradesh Cuisine
Keyword: gajar aloo ka achar, pickle
Author: Anjana Chaturvedi


  • 500 grams Potatoes / Aloo
  • 500 grams Carrot / Gajar
  • 60 grams Green Chillies / Hari Mirch
  • 1.5 tsp Turmeric Powder / Haldi Powder
  • 2 tbsp Red Chilli powder / Laal mirch powder
  • 3 tbsp Salt / Namak
  • 4 tbsp Mustard Seeds / Rai kuria powdered
  • 1/2 tsp Asafoetida / Hing powder
  • 3 cups Mustard Oil / Sarso ka tel


  • Boil the potatoes,peel and chop into big pieces.
  • Peel or scrape the carrots and chop into thick long slices.
  • Wash,wipe,slit and make big pieces of green chilies
  • Boil enough water in a pan and when it start boiling then add the chopped carrots and boil for about 3 minutes.
  • Drain carrots and let them cool down completely.
  • In a big bowl add the boiled potatoes ,carrots ,green chili pieces and all the spices and mix well.
  • Fill the mixture in a glass jar and keep it covered for a day.
  • Next day heat the mustard oil to the smoking point.
  • Now let the oil cool down completely.
  • Pour the oil in the pickle jar and close the lid of the jar.
  • Keep the jar in sunlight for 3-4 days.
  • It will be ready to use after 3-4 days.
  • Stays good for minimum 1 month or till it last.


  1. Make big pieces of potato and carrot else it may become mushy.
  2. Don't over cook the potatoes and the carrots should not be cooked completely while boiling ,they should remain crisp and crunchy.
  3. The pickle should be covered with oil ,else keep it it refrigerated after a week.