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Easy Spicy Indian Carrot Pickle

Name: Easy Spicy Indian Carrot Pickle
Prep time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 1 kg fresh and young carrots; 1.5 tbls Mustard seeds; 1 tablespoon Fennel Seeds; 1 teaspoon nigella seeds; 1 teaspoon fenugreek seeds; 0.5 Cup mustard oil; 3 dried red chilies; 0.25 Cup vinegar; 0.25 Cup lemon juice; 1 tablespoon turmeric powder; 2 tbls salt (or as per taste); 0.5 tablespoon Red Chili Powder

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This vibrant Carrot Pickle recipe is an Indian style dish that is incredibly tasty and packs a real punch of flavor. These pickled carrots provide a refreshing tanginess and crunch that can be a perfect addition to any meals. Packed with spices and brimming with deliciously tangy flavors, this unique spin on traditional pickles is a definite crowd pleaser.

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Ingredients

number of servings

1 kg fresh and young carrots Added to
1¹⁄₂ tbls Mustard seeds Added to
1 tablespoon Fennel Seeds Added to
1 teaspoon nigella seeds Added to
1 teaspoon fenugreek seeds Added to
¹⁄₂ Cup mustard oil Added to
3 dried red chilies Added to
¹⁄₄ Cup vinegar Added to
¹⁄₄ Cup lemon juice Added to
1 tablespoon turmeric powder Added to
2 tbls salt (or as per taste) Added to
¹⁄₂ tablespoon Red Chili Powder Added to

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Days remaining: 4

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Directions

40 min.

1. Step

Clean, peel and dry the carrots before cutting them into long strips.

2. Step

Dry roast mustard seeds, fennel seeds, nigella seeds and fenugreek seeds in a pan until they become fragrant. Cool and grind into a coarse powder.

3. Step

Heat the mustard oil in a pan till it starts smoking then let it cool.

4. Step

Add dried red chilies, grounded spices, vinegar, lemon juice, turmeric, salt and red chili powder to the cooled mustard oil and mix well.

5. Step

Add in the carrot strips, mix well to coat them completely. Let it stand for about an hour.

6. Step

Store in a clean and dry jar. Keep this jar in sun for 2-3 days to let the flavors infuse well together.

7. Step

The pickle is now ready to be served. Always use a clean and dry spoon to serve the pickle.

5 August 2023

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