Carrot Instant Pickle


  • Carrot big size – 1 No
  • Red Chilli Powder – 1 teaspoon
  • Fried Fenugreek Powder – a pinch
  • Asafotida Powder – a pinch
  • Lemon Juice – 2 teaspoons
  • Oil – 2 teaspoons
  • Mustard – 1 teaspoon
  • Salt – 1 teaspoon


  1. Wash the carrot and peel the skin. Cut it into small pieces.
  2. In a kadai put the oil and when it is hot add mustard. When it pops up add asafotida powder, red chilli powder and fry for a second. Then add the carrot pieces and mix it well. Add salt and fenugreek powder and stir it once again for few seconds in a low flame and switch off the stove. When it is cooled, add lemon juice and stir it thoroughly.
  3. Goes well with Curd Rice.


  1. Hi,

    Loved your carrot pickle recipe. How long can I store it for?


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