Atchar – Simple. Tasty. Fresh. Love your curry buddy.

Carrot Atchar is one of those condiments that instantly brightens a meal. It is colourful, crunchy, and full of bold flavours that linger pleasantly on the palate. Although simple to prepare, it carries a long history within South African kitchens, especially in communities where pickling and spiced condiments have been part of daily cooking for generations. Every spoonful adds a burst of tang, heat, and freshness that transforms even the most ordinary plate of food.

This atchar is made from grated or julienned carrots that are lightly salted and then mixed with spices, vinegar, and a touch of oil. The spices — usually mustard seeds, turmeric, chilli, and sometimes curry powder — bring warmth and depth. As the carrots absorb the flavours, they soften slightly while retaining their signature crunch. The result is a vibrant relish that complements braaied meats, sandwiches, curries, stews, or even pap.

Over time, many families have created their own variations. Some recipes lean into the heat, while others prefer a mild and slightly sweet finish. A few versions include chopped green chillies for extra spice, while others rely on mustard seeds for a more traditional flavour. This flexibility has allowed carrot achar to become a staple in many South African homes, appreciated for both its taste and its versatility.

At The Healthy Springbok, we highlight the freshness of the carrots and use mindful portions of oil and seasoning. This approach keeps the achar bright and flavourful while maintaining a wholesome balance. It remains bold without feeling heavy and serves as a refreshing side to a wide range of dishes. Try our Bunny Chow or Chakalaka and Pap recipes to pair with your atchar.

From its striking colour to its lively flavour, Carrot Atchar is a small addition that makes a big difference. It brings excitement to the table, keeps meals interesting, and reminds us how simple ingredients can create something truly memorable.

Carrot Atchar (South African Pickle)

A spicy, tangy carrot relish often served with curries or Bunny Chow.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Servings: 3

Course: Side Dish

Cuisine: South African

Calories: 60

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups grated carrots or green mango for mango atchar
• ½ cup white vinegar
• ¼ cup vegetable oil
• 2 tsp curry powder
• 1 tsp mustard seeds
• ½ tsp chili flakes adjust to taste
• ½ tsp turmeric
• ½ tsp salt
• 1 tsp sugar

Equipment

• Small Pot
• Spoon to stir
• Serving bowl

Method

 

1. Heat oil in a small pot.
2. Add mustard seeds and allow them to pop.
3. Stir in curry powder, turmeric, and chili flakes; cook 1 minute.
4. Add vinegar, sugar, and salt; stir well.
5. Add grated carrots and toss until evenly coated.
6. Cook 1–2 minutes, then remove from heat.
7. Let cool and store in a glass jar in the fridge for up to 2 weeks.

Notes

Perfect with Bunny Chow↗, Cape Malay Chicken Curry↗, Boerewors↗ or Pap and Chakalaka↗.

Nutrition (per serving):
 Calories: 60 | Protein: 1g | Fat: 3g | Carbs: 7g | Fibre: 1g