:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/CwMXTZ-OPm7GvdFhbR78/ab0c04f20d3ed78c3894da41a2135b.png "Easy Spicy Indian Carrot Pickle")
Easy Spicy Indian Carrot Pickle
This vibrant Carrot Pickle recipe is an Indian style dish that is incredibly tasty and packs a real punch of flavor. These pickled carrots provide a refreshing tanginess and crunch that can be a perfect addition to any meals. Packed with spices and brimming with deliciously tangy flavors, this unique spin on traditional pickles is a definite crowd pleaser.
Ingredients
- 1 kg fresh and young carrots
- 11⁄2 tbls Mustard seeds
- 1 tablespoon Fennel Seeds
- 1 teaspoon nigella seeds
- 1 teaspoon fenugreek seeds
- 1⁄2 Cup mustard oil
- 3 dried red chilies
- 1⁄4 Cup vinegar
- 1⁄4 Cup lemon juice
- 1 tablespoon turmeric powder
- 2 tbls salt (or as per taste)
- 1⁄2 tablespoon Red Chili Powder
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Directions
Clean, peel and dry the carrots before cutting them into long strips.
Dry roast mustard seeds, fennel seeds, nigella seeds and fenugreek seeds in a pan until they become fragrant. Cool and grind into a coarse powder.
Heat the mustard oil in a pan till it starts smoking then let it cool.
Add dried red chilies, grounded spices, vinegar, lemon juice, turmeric, salt and red chili powder to the cooled mustard oil and mix well.
Add in the carrot strips, mix well to coat them completely. Let it stand for about an hour.
Store in a clean and dry jar. Keep this jar in sun for 2-3 days to let the flavors infuse well together.
The pickle is now ready to be served. Always use a clean and dry spoon to serve the pickle.
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TammersEasy Spicy Indian Carrot Pickle
This vibrant Carrot Pickle recipe is an Indian style dish that is incredibly tasty and packs a real punch of flavor. These pickled carrots provide a refreshing tanginess and crunch that can be a perfect addition to any meals. Packed with spices and brimming with deliciously tangy flavors, this unique spin on traditional pickles is a definite crowd pleaser.
Clean, peel and dry the carrots before cutting them into long strips.
Dry roast mustard seeds, fennel seeds, nigella seeds and fenugreek seeds in a pan until they become fragrant. Cool and grind into a coarse powder.
Heat the mustard oil in a pan till it starts smoking then let it cool.
Add dried red chilies, grounded spices, vinegar, lemon juice, turmeric, salt and red chili powder to the cooled mustard oil and mix well.
Add in the carrot strips, mix well to coat them completely. Let it stand for about an hour.
Store in a clean and dry jar. Keep this jar in sun for 2-3 days to let the flavors infuse well together.
The pickle is now ready to be served. Always use a clean and dry spoon to serve the pickle.
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