Gajar nu Athanu (Indian Pickled Carrots)

Name: Gajar nu Athanu (Indian Pickled Carrots)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 6-8 carrots, peeled and cut into 1/4 inch matchsticks (4 cups); 1/4 tsp turmeric powder; 1 1/2 tbsp rai na kuria (split mustard seeds); 1 tsp salt, divided; 1 tbsp vegetable oil; 1/4 cup fresh lime juice; 1/4 tsp red chili powder

This post contains affiliate links.

Jump to Recipe·Print Recipe

Whenever my mom would make a vegetable curry I hated I’d load my plate up with gajar nu athanu (Indian pickled carrots) to mask the flavor or whatever I didn’t like. Gajar nu athanu is made with rai na kuria, skinned split mustard seeds, which you can find at your local Indian grocery store or on Amazon. They give the pickled carrots a heat similar to mustard. You can also make this with 50/50 of carrots and green Anaheim chiles if you like it really spicy! Gajar nu athanu is a staple item in every Gujarati households pantry!

When I was pregnant I would snack on these all the time! I love that sour, salty, spicy flavor! You can also use cauliflower, daikon or any other hard vegetable in this recipe! You can enjoy the pickled carrots a day after jarring them but the longer they sit in the fridge and ferment the tangy-er and better they get!

These pickled carrots will last about 2 weeks however if you want it to last longer, dry the carrots for a couple of days instead of a day. This will remove any excess water which would cause the athanu to go spoil.

I like to eat the pickled carrots on their own as a snack but they’re great in sandwiches, hot dogs, and even sushi! I hope you enjoy them as much as I do! Who knows, maybe they might join your staple pantry too!

Gajar nu Athanu (Indian Pickled Carrots)

Author: Milk and Cardamom
Total Time: 20 minutes
Yield: 4 1x
Diet: Vegetarian

Print Recipe

Description

A tangy and spicy Indian pickled carrot recipe made with split mustard seeds! This Gajar nu Athanu recipe simple, quick and easy! Makes 1 quart.

Ingredients

Units Scale

6–8 carrots, peeled and cut into 1/4 inch matchsticks (4 cups)
1/4 tsp turmeric powder
1 1/2 tbsp rai na kuria (split mustard seeds)
1 tsp salt, divided
1 tbsp vegetable oil
1/4 cup fresh lime juice
1/4 tsp red chili powder

Cook Mode Prevent your screen from going dark

Instructions

Toss carrot sticks, turmeric and 1/2 tsp of salt in a mixing bowl. Set aside for 1-2 hours so that the carrots release some liquid.
Dry the carrot sticks on 3 layers of paper towels overnight.
Toss the dried carrots with rai na kuria, 1/2 tsp salt, vegetable oil, lime juice, and red chili powder. Taste for seasoning and adjust the salt or lime juice to your taste.
Place the carrot sticks into a jar and then close. Give it a gentle shake and refrigerate overnight. They will stay in the refrigerator for up to 2 weeks.