Instant Carrot Pickle

Instant carrot pickle is easy to make and can be made in 15 mins. It is hot, tangy and it is flavored with mustard seeds, asafoetida and fenugreek seeds. This pickle can be eaten with Rotis, rice and with any other Indian main course. Unlike many other pickles, there is no cooking of carrots involved in this recipe. It can be made ahead of time and can be refrigerated up to two weeks.  

My grandmother, mother and mother in law always made pickles for us. I made sure I get atleast 4 varieties of pickles while coming back to US. They usually last for the whole year and then I used to get another batch of freshly made pickles during my next visit. But this year we are unable to go to India. So I decided to make this quick and easy carrot pickles. After all it’s always good to know how to make these yummy condiments so that you can make them anytime you want.

 

Ingredients:

4 large Carrots

1 tbsp red chili powder

2 tsp salt

1 tbsp lime juice

1 tsp mustard seeds/ rai

1/4 tsp of fenugreek seeds/ methi Dana

Hing

1 tbsp oil

Method:

Wash the carrots and place them on a towel to dry. Peel them and chop them into 1 inch long and 1/4 inch thick juliennes.

  

Add salt, red chili powder and lime juice and mix well and set it aside for 20 minutes. 

  

Heat oil in a small pan, add mustard seeds and when they crackle, add hing and fenugreek seeds. Turn of the heat. Add this tempering to the pickle and mix well. Refrigerate the pickle in a glass jar and has to be consumed within two weeks.