Instant Carrot Pickle | How to make Instant Carrot Pickle

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By Tikuli Dogra
Created on 12th May 2017
  • Instant Carrot Pickle, How to make Instant Carrot Pickle
Instant Carrot Pickleby Tikuli Dogra
  • Instant Carrot Pickle | How to make Instant Carrot Pickle (2 likes)

  • 0 reviews
    Rate It!
  • By Tikuli Dogra
    Created on 12th May 2017

About Instant Carrot Pickle

Crunchy and spicy sweet, this is one of my favorite Winter pickles. It is super easy and very tasty.

Instant Carrot Pickle is delicious and authentic dish. Instant Carrot Pickle by Tikuli Dogra is a great option when you want something interesting to eat at home. Restaurant style Instant Carrot Pickle is liked by most people . The preparation time of this recipe is 20 minutes and it takes 10 minutes to cook it properly. Instant Carrot Pickle is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Instant Carrot Pickle. Instant Carrot Pickle is an amazing dish which is perfectly appropriate for any occasion. Instant Carrot Pickle is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Instant Carrot Pickle at your home.

  • Prep Time20mins
  • Cook Time10mins
  • Serves4People
Instant Carrot Pickle

Ingredients to make Instant Carrot Pickle

  • Red Asian Carrots - 6 (thin ones)
  • Salt - 1 1/2 teaspoon ( to taste)
  • Coarsely ground mustard seeds - 1 1/2 teaspoon
  • Mustard seeds - 1 teaspoon
  • Red chili powder - 1 teaspoon
  • Turmeric Powder - 1/2 teaspoon
  • Asafoeitida (Hing) - 1/8 teaspoon
  • Lemon juice - 1 tablespoon
  • Mustard Oil - 1 tablespoon

How to make Instant Carrot Pickle

  1. Wash the sweet red carrots, peel and cut them in desired shape. I prefer to chop them lengthwise.
  2. Pat dry them and spread them over a kitchen napkin to dry completely. There should be no moisture.
  3. Alternately you can wipe the carrots with a damp cloth and then peel & cut.
  4. Put the dry carrot pieces in a glass or steel bowl.
  5. Add mustard powder, red chili powder, turmeric powder and salt. Mix well.
  6. Make sure the spices are well incorporated. Add lemon juice and stir well.
  7. Check for salt and spices. Adjust to taste.
  8. In a seasoning pan heat mustard oil and bring it to smoke point.
  9. Remove from heat and let it cool a little. While it is still warm ,add hing and mustard seeds.
  10. When the seeds splutter add all the spiced carrot mix in it and mix well.
  11. Store it in an airtight clean glass jar.
  12. Your delicious tangy, crunchy pickle is ready to eat.
  13. Serve it with parathas, poori, curd rice etc.
  14. This pickle stays up to 10 days in the fridge and for 4-5 days at room temperature.
My Tip: 1. Use thin red Asian carrots. Larger ones have more of the white center part which doesn't taste too good. 2. You can use the English carrots too but the taste will differ. 3. Always ensure there is no moisture in the vegetable being used for pickling and the utensils are clean and dry. 4. You can use Olive oil for a different version and toss the pickled carrots in salads too.

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