Carrot Kanji Recipe

Carrot Kanji


  • 3 (250gms) Kali Gajar/ purple carrots
  • 1 liter+ water in a glass jar or earthenware pot
  • 2 Tbsp ground rai (small mustard seeds)
  • 2 tsp kuti lal mirch (coarse powdered cayenne pepper)
  • 2 tsp kala namak (‘black’ salt, actually pink when powdered, not the same as regular white salt)
  • 1 tsp regular salt(As a taste)


  1. Peel the carrots and cut into 3-4 cm long batons. Fill the jar (or earthen pot) with water. Add the spices, the two salts, and the prepared carrots. Stir.
  2. Let sit on a sunny sill for 5-6 days. Stir and pour into small glasses.
  3. Serve pieces of the pickled carrots on the side.
  4. You may refrigerate the contents after the sixth day or leave it in a cool dark place.
  5. It can last a long time (even up to a month…but won’t!) Kanji used to be traditionally prepared in a matka, a round earthenware pot, but it is now commonly prepared in glass jars or regular stoneware martabans.
  6. Some times mini vadas made with ground urad dal are also used to make kanji.
  7. These can either be added to the gajar ki kanji a day before it is intended to be served or fermented on their own to make kanji ke vade!
  8. It truly is the perfect bright drink for Holi, the festival of colours! The weather starts to warm up just then
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