Instant Carrot Pickle | How to make Instant Carrot Pickle

By Rita Arora  |  7th Dec 2017  |  
5 from 1 review Rate It!
Instant Carrot Pickleby Rita Arora
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

64

1

About Instant Carrot Pickle Recipe

Instant Carrot Pickle is a quick and easy to make recipe that you can make in no time. The tangy flavour with the carrots makes this recipe even more flavourful. Its an instant pickle so you can enjoy it for 3-4 days by refrigerating it.

Instant Carrot Pickle, a succulent delicacy which is famous all over the world. Instant Carrot Pickle is one dish which makes its accompaniments tastier. With the overflow of flavours, Instant Carrot Pickle has always been everyone's favourite. This recipe by Rita Arora is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Instant Carrot Pickle, just the perfect situation when you realise that you need to know how to make the perfect Instant Carrot Pickle. So, at that time you can try out this delicious recipe by Rita Arora. The recipe of Instant Carrot Pickleis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Instant Carrot Pickle is 10 minute. This recipe of Instant Carrot Pickle is perfect to serve 4. Instant Carrot Pickle is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Instant Carrot Pickle

Ingredients to make Instant Carrot Pickle

  • carrots - 5 sliced
  • green chillies - 2 sliced
  • salt - 1 teaspoon (to taste)
  • Coarsely ground mustard seeds - 1 teaspoon
  • mustard seeds - 1 teaspoon
  • Deggi mirch powder - 1tsp
  • turmeric Powder - 1/4 Tsp
  • asafoetida (Hing) - 1/8 teaspoon
  • lemon juice - 1 tablespoon
  • mustard Oil - 1 tablespoon
  • fennel seeds powder 1/2 tsp

How to make Instant Carrot Pickle

  1. HEAT 1 TBSP MUSTARD OIL, ADD A PINCH OF ASAFOETIDA.
  2. ADD 1 TSP MUSTARD SEEDS, 1 TSP MUSTARD POWDER. LET IT SPLUTTER.
  3. ADD 1/2 TSP FENNEL POWDER, 1/4 TSP TURMERIC POWDER, 1 TSP DEGGI MIRCH.
  4. ADD 1 TSP SALT AND SAUTE FOR A FEW SECONDS.
  5. ADD 5-6 SLICED CARROTS & 2 GREEN CHILLIES. COOK FOR 2 MINUTES. TURN OFF THE FLAME.
  6. ONCE IT COOLS, ADD 1 TBSP LEMON JUICE.

Reviews for Instant Carrot Pickle (1)

Shelly Sharma2 years ago

Quick and easy to prepare.
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