Here’s a quick run-down: you’re making an instant carrot pickle! You need a big carrot, some spices, oil, mustard, and lemon juice. The carrot is fried with the spices and mustard, then tossed with lemon juice once cooled. Slap it next to some curd rice, and you’re golden!
Instant Carrot Pickle
Course: PickleCuisine: Indian, TamilDifficulty: Easy
Servings
10
servingsPrep time
10
minutesCooking time
10
minutesLearn how to make delicious and flavorful carrot pickle with this easy recipe. Perfectly spiced and tangy, it pairs well with Curd Rice.
Ingredients
Carrot big size – 1 No
Red Chilli Powder – 1 teaspoon
Fried Fenugreek Powder – a pinch
Asafoetida Powder – a pinch
Lemon Juice – 2 teaspoons
Oil – 2 teaspoons
Mustard – 1 teaspoon
Salt – 1 teaspoon
Directions
- Wash the carrots and peel them. Chop into small pieces.
- In a kadai, heat the oil over medium flame. Once hot, add mustard seeds. When the seeds begin to pop, quickly add asafoetida powder and red chili powder, sautéing briefly. Add the chopped carrot pieces and mix well.
- Sprinkle in salt and fenugreek powder, giving it another quick stir. Reduce the heat to low and turn off the stove. Once the mixture has cooled, add lemon juice and mix thoroughly.
- This carrot pickle pairs excellently with curd rice.
Hi,
Loved your carrot pickle recipe. How long can I store it for?
Bhooma
It can be stored for a week.