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Instant Carrot Pickle

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

Recipe by S Kamala
Recipe rating: N/A
Course: PickleCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Learn how to make delicious and flavorful carrot pickle with this easy recipe. Perfectly spiced and tangy, it pairs well with Curd Rice.


  • 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


  • 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.
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