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Carrot and Green Chili Pickle

Dec-22-2018
Sonia Batra
15 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Carrot and Green Chili Pickle RECIPE

Gajar/Carrot is good for health. This pickle is very good in taste and goes with any type main dish and parathas.

Recipe Tags

  • Pickling
  • Veg
  • Medium
  • Everyday
  • Indian
  • Stir fry
  • Air Frying
  • Steaming
  • Frying
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. 500 gms Carrot (Washed and Peeled)
  2. 250 gms Green Chilies (Washed and Cleaned)
  3. 50 gms Turmeric
  4. 1 1/2 tsp Mustard Seeds (Rai)
  5. 1 tsp Red Chili powder
  6. 1 tsp Kashmiri Mirch
  7. 1 tsp Fenugreek
  8. 1 tsp sugar
  9. 2 tsp salt
  10. Pinch of Asafetadia
  11. 1 tsp Black Salt
  12. 1 cup mustard oil
  13. 4 tsp vinegar (used as a preservative and flavoring agent)

Instructions

  1. Wash and clean carrots and chilies
  2. Allow the veggies to air dry for an hour or more
  3. Slice them length wise
  4. Assemble all the dry spices.
  5. Heat oil in a pan
  6. Add spices to the hot oil
  7. Mix and allow the oil
  8. Mix and allow the oil-spice mix to sizzle for a minute on a medium flame. Keep stirring and be careful not to burn the spice mix.
  9. Add sliced carrots and cook for 2-3 minutes on medium flame. Take the pan off the flame.
  10. Add salt and vinegar.
  11. Add sliced chilies.
  12. And mix until well blended. Adjust seasonings and mix again.
  13. Cover the pan and let the chilies soak in all the flavor. Let it sit for 20 -30 minutes.
  14. Stays fresh for 2-3 months at room temperature.

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