Instant Carrot Pickle


Though I am a big fan of Pickles, I have never heard about Carrot pickle until my mom told me recently. Got this finger licking recipe from my mom and tried that right away. It can be prepared pretty quick and can be preserved for couple of days. Apart from rice varieties, It can be served along with Idly, dosa and Roti.


Carrot 1 Cup (Grated)
Mustard 1/2 Tablespoon
Asafoetida A Pinch
Chilli powder 1/2 Tablespoon
Dry Roasted Fenugreek Powder 1/4 Tablespoon
Lemon Juice 1/2 Tablespoon
Salt To Taste
Gingely oil/ Sesame Oil 2 Tablespoons

Preparation Method
  • Heat pan and add a tablespoon of oil. Once it is hot, add mustard and wait for it to splutter.
  • Add asafoetida and then chilli powder.
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  • Immediately after adding chilli powder, add the grated carrot and cook them well till the raw smell goes off.
  • Add dry roasted fenugreek powder and mix well.
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  • Add required salt and finally add lemon juice and turn off the flame.
  • Add another tablespoon of oil on top of it and mix everything together.
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  • Spicy Carrot pickle is ready to taste.


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