Instant Carrot Pickle

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 myself from posting this particular recipe right after the BM. Err I have one more too. :-) Earlier I posted a starter recipe then a main course recipe and then of course a dessert recipe with carrots. Here comes the accompaniment/sides recipe with 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:

• 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.

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.

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5 from 1 vote

Instant Carrot Pickle

Simple and instant winter pickle prepared with carrots.

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Side Dish

Cuisine: Indian, North Indian

Author: Srividhya G

Ingredients

• Carrots - 3 chopped 1.5 cupsCarrots - 3 chopped 1.5 cups
• Salt - 1 tspSalt - 1 tsp
• Turmeric - 1/8th tspTurmeric - 1/8th tsp
• Red chilly powder - 1/2 tspRed chilly powder - 1/2 tsp
• Methi powder - 1/4 tspMethi powder - 1/4 tsp
• Oil - 1 tbspOil - 1 tbsp
• Mustard seeds - 1 tspMustard seeds - 1 tsp
• Hing - 1/2 tspHing - 1/2 tsp

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.

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.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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