If instant mango pickle is for summer, then instant carrot pickle is for winter. Sometimes all you need is fresh seasonal veggie and readily available simple spices to create magic in your kitchen. Today I am going to share the super simple carrot pickle, a perfect rice accompaniment, be it for curd/yogurt rice or for dal and rice.
I know the blogging marathon runs only for three days. But the fervent cook in me prepared more than three carrot recipes and I couldn’t resist posting this particular recipe right after the BM. Err I have one more too. :-) Earlier I posted a starter recipe and the main course recipe and then of course a dessert recipe with carrots. Here comes the accompaniment/sides recipe with the carrot. – Instant Carrot pickle.
All you need to do is chop carrots (I chopped them lengthwise, but you can chop them in your preferred way), add dry powders and temper it. That’s it. It’s as simple as that. The pickle preparation method is pretty similar to instant mango pickle. 
Ingredients required for carrot pickle
- Carrots – 3 (chopped 1.5 cups)
- Salt – 1 tsp
- Turmeric – 1/8th tsp
- Red chilly powder – 1/2 tsp
- Methi powder / Fenugreek seed powder – 1/4 tsp
- Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Hing – 1/2 tsp
Prep – Work:
- Wash and peel the carrot skin and chop them in your preferred shape. I chopped them lengthwise.
Carrot pickle recipe with step-wise pictures
- In a glass bowl or steel vessel, (as we will pouring hot tadka, plastic container is not preferable) add the chopped carrots.
- Add the red chilly powder, methi powder, turmeric, and salt and mix well.
- Make sure the spices are well incorporated.
- Then in a separate tadka pan, heat oil. Once the oil is hot, add the mustard seeds and hing. As they start to splutter, add it to the spiced carrots and mix well.
That’s it. Yummy carrot pickle is ready. This stays up to 10 days when refrigerated.
Notes:
- About ½ of mustard powder can be used along with other spices. It increases the shelf life.
- Kalonji or Nigella seeds can be used along with tadka for additional flavor.
- Adjust the salt and spices as per your preference.
P.S.: If you try this carrot pickle, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it A.S.A.P. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates! You can also sign-up for my newsletter for weekly updates.
Instant Carrot Pickle
Ingredients
- 3 Carrots chopped 1.5 cups
- 1 tsp Salt
- 1/8 tsp Turmeric
- 1/2 tsp Red chili powder
- 1/4 tsp Fenugreek powder
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Asafoetida
Instructions
Prep - Work
- Wash and peel the carrot skin and chop them in your preferred shape. I chopped them lengthwise.
Steps
- In a glass bowl or steel vessel, (as we will pouring hot tadka, plastic container is not preferable) add the chopped carrots.
- Add the red chilly powder, methi powder, turmeric and salt and mix well.
- Make sure the spices are well incorporated.
- Then in a separate tadka pan, heat oil. Once the oil is hot, add the mustard seeds and hing. As they start to splutter, add it to the spiced carrots and mix well.
- That’s it. Yummy carrot pickle is ready. This stays up to 10 days when refrigerated.
Notes
- About ½ of mustard powder can be used along with other spices. It increases the shelf life.
- Kalonji or Nigella seeds can be used along with tadka for additional flavor.
- Adjust the salt and spices as per your preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Mouthwatering pickle
Thanks Beena.
So nice and easy .. we can use it instantly.. thanks
:-) Yes.
wow.. this looks so easy and yummy..
Thanks pa
healthy and easy…thanks
Thanks Swati