Carrot Pickle
It's incredibly fast and simple to prepare, filled with a harmonious blend of salty, sweet, and sour flavors, and garnished with a satisfying crunch! Whether enjoyed on its own or as a delightful accompaniment, it pairs well with rice, roti, upma, idli, dosa, and more.
Ingredients
- 5 big Carrots (500 gms, cut into wedges (refer notes))
- 3 tbsp Chopped Ginger
- 2 tbsp Chopped garlic
- 4 Green chilli (chopped)
- 1 1/4 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Turmeric powder
- 6 tbsp Kashmiri chilli powder
- 1/3 cup +1/3 cup +1 tbsp Vinegar
- 1-2 tsp Sugar
- 1/4 tsp Asafoetida (kayam)
- 1/3 cup + 1 tbsp Oil (I used sunflower oil)
- Salt
- Curry leaves
Instructions
- Add salt to sliced carrots and keep aside.
- Heat 1/3 cup oil in a deep and wide pan. Add mustard and fenugreek and let it pop. Add chopped green chilli. Fry for a min. Add chopped ginger, garlic and curry leaves. Fry for 2-3 mins, till the raw smell goes.
- Take the pan off the stove and add turmeric and kashmiri chilli powder. Mix well. Bring back to fire and fry for 2-3 mins or till the raw smell goes and oil starts appearing.
- Add 1 tbsp vinegar, salt and mix well. Add 1/3 cup vinegar, bring to boil. Simmer and cook for 3-4 mins.
- Add sliced carrots and mix well.
- Add remaining 1/3 cup vinegar and 1/3 cup hot water, bring to boil. Reduce flame to lowest. Cook on low flame for 5-6 mins.
- Add sugar and asafoetida, mix and cook for 3-4 mins. Carrot should retain a bite. If you cook longer, carrots will be mushy. Do a taste test and add more salt, if required.
Notes
Carrots are sliced into uneven wedges, from medium – thick size wedges, to ensure a texture to the pickle. Some of it will be soft, while others retain a crunch. Since salt is already added to carrots, be careful while adding salt the second time.
You can start using the pickle from next day onwards, though it is better to rest it for 2 days for the flavor to settle in. After 2 days, if you want to add more oil or vinegar, slightly heat the oil and vinegar, let it cool and add to the pickle.
You can store this at room temp for 2 weeks, unless you are living in an extremely humid place. For longer shelf life, you can use gingely oil (nallenna) and refrigerate.
Tried this recipe?Let us know how it was!