Carrot Pickle Recipe

Ingredients

• 500 grams Carrots (peeled and cut into thin sticks)
• 120 ml Mustard Oil (use a neutral oil if you dislike mustard flavor)
• 50 grams Ginger (peeled and cut into thin strips)
• 7 pieces Green Chilies (cut lengthwise into halves)
• 1 piece Lemon (juiced)
• 1 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder
• 2 pinches Heeng (Asafoetida) (use gluten‑free if needed)
• 1 tsp Ajwain (Carom Seeds)
• 2 tsp Fenugreek Seeds
• 2 tbsp Rie (Mustard Seeds) (can be replaced with additional mustard oil)
• 2.5 tsp Salt

Instructions

1. Prepare the vegetables

   Peel the carrots and cut them into long thin sticks. Trim the edges, then slice. Cut green chilies lengthwise into two halves and slice ginger into thin strips.

   Time: PT15M

2. Roast whole spices

   Heat a dry pan over medium heat. Add ajwain and fenugreek seeds and roast until they turn light brown and aromatic, about 2‑3 minutes.

   Time: PT5M

3. Grind roasted spices

   Transfer the roasted ajwain and fenugreek seeds to a mortar, add the mustard seeds (rie) and grind to a coarse powder.

   Time: PT3M

4. Heat mustard oil

   Pour the mustard oil into the same pan and heat over medium‑high until you see a thin stream of smoke rising from the oil.

   Time: PT5M

5. Fry vegetables

   Add the heeng, carrot sticks, ginger strips, and green chilies to the hot oil. Fry for about 2 minutes, then sprinkle turmeric powder and salt, stirring quickly.

   Time: PT2M

6. Add ground spices

   Turn off the heat. Immediately add the red chili powder and the coarse ground spice mix from step 3. Mix thoroughly so the raw spice taste cooks off with residual heat.

   Time: PT2M

7. Cool the pickle

   Allow the pickle mixture to cool for 10‑15 minutes. Cover the pan loosely to keep the carrots soft.

   Time: PT15M

8. Add lemon juice

   Stir in the fresh lemon juice, mixing well so it distributes evenly throughout the pickle.

   Time: PT2M

9. Store and mature

   Transfer the pickle to a clean, dry airtight glass jar. Press the carrots down so they are fully submerged in oil. Keep the jar in direct sunlight for 3 days, stirring once a day, then refrigerate. The pickle keeps for about a month.

   Time: PT0M

Nutrition Facts

Calories

320

Protein

1 g

Carbohydrates

12 g

Fat

30 g

Fiber

3 g