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Pickled Carrots Recipe

Pickled Carrots Recipe

Course Side Dish
Cuisine Indian
Keyword pickle
Author Priya Shiva

Ingredients

  • Carrots - 6 long ones
  • Mustard seeds - 1 tbsp
  • Fenugreek seeds/methi dana - 1 tbsp
  • kashmiri lal mirch/ Dried Red chilies - 25
  • Dried coriander seeds/sabut dhaniya - 2 tbsp
  • Nigella seeds/Kalonji - 1 tsp
  • Cumin seeds/jeera - 1 tsp
  • Jaggery - 1 tbsp powdered
  • Salt - 3 tbsp
  • Mustard Oil - 1/4 cup
  • Vinegar - 1 tbsp

Instructions

  1. Clean and wipe the carrots with a towel. Scrape the carrots and cut them into 3 inch length pieces.
  2. Spread the chopped carrots on a clean towel and leave it aside for 30 minutes.
  3. Dry roast fenugreek seeds, red chilies, corainder seeds, nigella seeds on low flame for a minute and powder it.
  4. Add oil in a frying pan and when its warm, add mustard seeds.
  5. When mustard seeds crackle, add chopped carrots. Lower the flame and close the pan for few minutes. Keep stirring in between.
  6. Add powdered spices and mix well.
  7. Now add salt, powdered jaggery and mix it well. Let it cook for 2 more minutes.
  8. Add vinegar, mix well and remove from the flame.
  9. Let it cool down completely, transfer into a clean pickle jar and store it in a cool place.
  10. Enjoy this pickle with rice or flat bread.

Recipe Notes

Allow the pickle to completely cool down and then only store it.

Use a sterilized glass or pickle jar to store these pickles.

Store it in a cool place away from sun light and heat. You can even refrigerate it.

Always use dry spoon to use pickle and stir it once after every few days as oil will settle at the bottom. Pickle stays good for a longer time this way.

This pickle stays good for 3-6 months.