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!
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Hi,
Loved your carrot pickle recipe. How long can I store it for?
Bhooma
It can be stored for a week.