Tangy & Spicy Carrot PickleVeg
Enjoy the vibrant flavors of homemade Indian-Style Carrot Pickle, a delicious condiment made with crunchy fresh carrots, spicy green chilies, mustard oil, and a blend of aromatic Indian spices. This tangy, spicy, and flavorful achar offers the perfect balance of heat and zest, making it an irresistible accompaniment to everyday meals. Easy to prepare and packed with authentic homemade taste, it develops even deeper flavors as it rests. Serve this delicious carrot pickle with paratha, roti.
Ingredients
500 Carrot (chopped)
6 no. (finely chopped) Green Chilli (slit)
3 tbsp Mustard Oil
2 tbsp Mustard Seeds
1 tbsp Fennel Seeds
1 tsp Fenugreek Seeds
1 tsp Nigella Seeds
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
1 tbsp Salt
2 tbsp Lemon Juice
1 tsp Asafoetida Powder (Hing)
Instructions
1
Wash and peel the carrots, then cut them into thin long sticks. Pat them completely dry.
2
Heat mustard oil in a pan until slightly smoky, then let it cool slightly.
3
Add mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, and asafoetida to the oil. Stir for a few seconds.
4
Add turmeric powder, red chili powder, and salt. Mix well without burning the spices.
5
Add the carrot sticks and green chilies to the spice mixture. Toss everything evenly so the carrots are fully coated.
6
Pour in lemon juice or vinegar and mix thoroughly.
7
Transfer the pickle to a clean, dry glass jar.
8
Keep the jar covered at room temperature for 24 hours to allow the flavors to develop. Stir once or twice in between.
9
Serve with paratha, rice, dal, or any Indian meal.
Nutrition Facts
6 servings per recipe
