Spicy Carrot and Green Chili Pickle

Ingredients

• 1 kg Carrot (Peel and cut into thin pieces, remove the white tough part)
• 100 g Green Chili (Remove stems, make cuts in two‑three places, remove seeds to reduce heat)
• 3 tsp Fennel (whole) (Dry roast and coarsely grind)
• 1 tbsp Mustard seeds (Dry roast and grind)
• 1 tbsp Mustard greens (or yellow mustard) (Dry roast whole, do not grind)
• 0.5 tsp Nigella seeds (Dry roast before using)
• 0.5 tsp Fenugreek seeds (Use in small quantity, dry roast)
• 1 tsp Carom seeds (Dry roast before using)
• 1 tsp Turmeric powder (Regular powder)
• 2 tsp Kashmiri red chili powder (For color and mild heat)
• 3 tsp Salt (Adjust to taste)
• 1 cup Mustard oil (Approximately 240 ml, heat before using)
• 5 cloves Garlic (Coarsely chopped, optional)
• 1 tbsp Ginger (Grated)
• 1 tsp Curry leaves (Sun-dry and dry roast)
• 1 tsp Cumin seeds (Dry roast and grind together)
• 1 tbsp Vinegar (or lemon juice) (To preserve the pickle for a long time)
• a pinch Asafoetida (To add to the charcoal smoke)
• 1 piece Charcoal (or wood piece) (To smoke the pickle)

Instructions

1. Cleaning the vegetables

   Wash carrots and green chilies thoroughly, remove the stems of the green chilies, make cuts in two‑three places and, if very hot, remove the seeds.

   Time: PT20M

2. Sun-drying the vegetables

   Peel carrots and cut into thin pieces, remove the white tough part. Also cut green chilies into thin pieces. Place them on a clean tray and sun-dry for 4‑5 hours until completely dry.

   Time: PT4H30M

3. Dry roasting the spices

   Dry roast fennel, mustard seeds, mustard greens, nigella seeds, fenugreek seeds and carom seeds over medium heat for 2‑3 minutes until golden.

   Time: PT10M

4. Cooling the roasted spices

   Transfer the roasted spices to a plate and let them cool for 2 minutes.

   Time: PT2M

5. Coarsely grinding the spices

   Place the cooled spices in a grinder and coarsely grind (coarse powder).

   Time: PT3M

6. Roasting curry leaves and cumin

   Dry roast curry leaves and cumin over medium heat for 2‑3 minutes.

   Time: PT3M

7. Coarsely grinding curry leaves and cumin

   Put the roasted curry leaves and cumin in a grinder and coarsely grind.

   Time: PT3M

8. Mixing powdered spices

   Combine turmeric powder, Kashmiri red chili powder and salt with all the ground spices and mix well.

   Time: PT3M

9. Heating mustard oil

   Add mustard oil to a pan and heat over medium heat to 180°C; when a light smoke appears, turn off the heat.

   Time: PT6M

   Temperature: 180°C

10. Sautéing garlic and ginger

    Add coarsely chopped garlic and grated ginger to the hot oil, sauté over medium heat for 6 minutes until their moisture fully evaporates.

    Time: PT6M

11. Mixing dried vegetables with oil

    Add the sun-dried carrots and green chilies to the hot oil and gently stir for 5 minutes so the vegetables are well coated with oil.

    Time: PT5M

12. Adding pickle spice mix

    Add the prepared pickle spice mix (about 4‑5 teaspoons) to the vegetables and mix well for 4 minutes.

    Time: PT4M

13. Adding vinegar/lemon juice

    Add one tablespoon of vinegar or lemon juice and mix for 3 minutes.

    Time: PT3M

14. Filling and sealing the jar

    Place the pickle into a clean, completely dry airtight jar, pour the remaining oil on top and close the lid tightly.

    Time: PT6M

15. Smoking the pickle

    Light a small piece of charcoal, add a pinch of asafoetida, and puff smoke over the jar for 30‑40 seconds. Then immediately lift the jar.

    Time: PT1M

16. Cooling and storing

    Leave the pickle at room temperature for 2‑3 days to start fermentation, then store in the refrigerator. This pickle will stay safe for 1.5‑2 years.

    Time: PT3M

Nutrition Facts

Calories

150

Protein

1 g

Carbohydrates

12 g

Fat

10 g

Fiber

3 g