Instant carrot pickle is a quick side dish with fresh carrots and bold Indian spices. Cut into sticks, seasoned with mustard seeds, turmeric, chili powder, and asafoetida in hot oil for a tangy base. Lemon juice or vinegar adds zing, while green chilies provide heat. Lightly cooked to soften carrots while keeping crunch, it’s a vibrant accompaniment without lengthy fermentation. Slap it next to some curd rice, and you’re golden!
Instant Carrot Pickle
10
servings10
minutes10
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
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.