सच में बिना धुप तीखा चटपटा गाजर मिर्च का अचार
सच में बिना धुप तीखा चटपटा गाजर मिर्च का अचार is a medium Indian recipe that serves 4. 80 calories per serving. Recipe by CookwithParul on YouTube.
Prep: 30 min | Cook: 5 min | Total: 45 min
Cost: $4.25 total, $1.06 per serving
Ingredients
- 500 g Carrots (peeled and cut into small pieces)
- 100 g Green Chilies (finger‑cut; deseed for milder heat)
- 1 tsp Fenugreek Seeds (soft (safed methi dana))
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds (yellow mustard seeds)
- 1 tsp Black Mustard Seeds
- 2 tbsp Kashmiri Red Chili Powder (mild, bright red)
- 1 tsp Turmeric Powder
- 1 tsp White Salt
- 0.5 tsp Black Salt
- 3 tbsp Mustard Oil (heated until smoking)
- Pinch Asafoetida (Hing) (adds umami; use sparingly)
- 1 tsp Kalonji (Nigella Seeds)
- 2 tbsp White Vinegar (provides acidity)
Instructions
Peel the carrots
Remove the outer skin of the carrots using a knife or peeler and set aside.
Time: PT5M
Cut carrots into small pieces
Slice the peeled carrots into bite‑size pieces, roughly 1‑cm cubes.
Time: PT5M
Prepare green chilies
Wash the green chilies, trim the stems and cut them into finger‑length pieces. Remove seeds if you prefer less heat.
Time: PT2M
Dry the work surface
Spread the cut carrots and chilies on a clean plate and let them dry in direct sunlight or under a fan for about 15 minutes.
Time: PT15M
Toast whole spices
In a small pan on low flame, add fenugreek seeds, cumin seeds, mustard seeds and black mustard seeds. Toast for 30‑40 seconds until fragrant, then remove from heat.
Time: PT1M
Temperature: low flame
Grind the spice mix
Transfer the toasted spices to a grinding jar. Add Kashmiri red chili powder, turmeric, white salt and black salt. Pulse to a coarse powder.
Time: PT2M
Heat mustard oil and add hing
Place the same pan on medium‑high heat, pour mustard oil and heat until it starts to smoke. Turn off the flame and immediately stir in a pinch of asafoetida.
Time: PT2M
Temperature: medium‑high until smoking
Combine all ingredients
In the large bowl, combine the dried carrots and chilies, the ground spice mix, the hot mustard oil with hing, kalonji and white vinegar. Mix thoroughly so every piece is coated.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 1g
- Carbohydrates
- 12g
- Fat
- 4g
- Fiber
- 2g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Green Chilies: Jalapeño, Serrano
- Instead of Kashmiri Red Chili Powder: Paprika with a pinch of cayenne
- Instead of Mustard Oil: Sesame oil (will change flavor)
- Instead of White Vinegar: Apple cider vinegar
Equipment Needed
- Knife
- Cutting Board
- Large Bowl
- Pan
- Grinding Jar
- Spoon or Spatula
- Plate for Drying
Critical Steps — Do Not Skip
- Toast whole spices without burning
- Heat mustard oil until it smokes and add hing promptly
- Mix carrots and chilies with hot oil to ensure proper flavor infusion
Chef Tips from the Video
- Use fresh, firm carrots for the best crunch
- Kashmiri red chili powder gives vibrant color without excessive heat
- Airtight jars prolong the pickle’s shelf life
Troubleshooting
Pickle turns soggy after a few days
Make sure the carrots and chilies are thoroughly dried before mixing; excess moisture causes softening
Pickle tastes too salty
Reduce the amount of white salt next time or add a little more vinegar to balance
Oil separates on top
Stir the pickle well after adding oil; if separation persists, increase the amount of vinegar or add a pinch more salt
Storage
Refrigerator: Store in a clean, airtight jar for up to 2 weeks
Freezer: Not recommended; texture changes
Room temperature: Can keep for 1‑2 days at room temperature but refrigerate for longer shelf life
Make-Ahead Tips
- Prepare the dry spice blend a day ahead and store in an airtight container
- Sterilize the jar before filling to extend shelf life
- Allow the pickle to sit for at least 24 hours before serving for flavors to meld
Frequently Asked Questions
What is the cultural significance and history of carrot and green chili pickle in Indian cuisine?
Pickles (achar) are a staple in Indian households, traditionally made to preserve seasonal vegetables for winter months. Carrot and green chili pickle combines the sweetness of carrots with the heat of chilies, reflecting the Indian love for balancing flavors and textures.
What are the traditional regional variations of carrot pickle in North Indian cuisine?
In North India, carrot pickle may include mustard oil, fenugreek, and nigella seeds, while in South India versions often use mustard seeds, curry leaves, and tamarind. The spice blend and oil type vary by region, but the core idea of preserving carrots remains the same.
How is carrot and green chili pickle traditionally served in Indian households?
It is typically served as a side accompaniment with everyday meals—paired with roti, paratha, or rice—and also offered to guests as a flavorful bite during festive occasions and family gatherings.
During which Indian festivals or celebrations is carrot pickle commonly prepared?
Carrot pickle is often prepared during winter festivals such as Makar Sankranti and Diwali, when fresh carrots are abundant, and families make large batches to enjoy throughout the season.
What makes this carrot and green chili pickle special compared to other Indian pickles?
The use of hot mustard oil, toasted whole spices, and a touch of white vinegar gives it a bright, tangy flavor and a crisp texture that stands out from oil‑only pickles. The combination of sweet carrots and fiery chilies offers a unique balance.
What authentic ingredients are essential for a traditional Indian carrot and green chili pickle?
Key ingredients include fresh carrots, green chilies, mustard oil, fenugreek seeds, mustard seeds, black mustard seeds, Kashmiri red chili powder, turmeric, white and black salt, asafoetida, kalonji and white vinegar. Substitutes can be used, but they alter the classic flavor profile.
What other Indian dishes pair well with carrot and green chili pickle?
It pairs beautifully with dal, sabzi, paneer dishes, biryani, and even simple buttered rotis. The pickle’s tang and heat complement rich gravies and mellow breads alike.
What are the most common mistakes to avoid when making carrot and green chili pickle?
Common errors include under‑drying the vegetables, over‑toasting the spices (which makes them bitter), and adding too much salt. Also, using cold oil prevents the spices from releasing their full aroma.
Why does this recipe use hot mustard oil and asafoetida instead of a cold oil blend?
Heating mustard oil until it smokes unlocks its pungent flavor, while adding hing at that moment infuses the oil with a deep umami note. Cold oil would not activate these flavors, resulting in a flatter pickle.
What does the YouTube channel CookwithParul specialize in?
The YouTube channel CookwithParul focuses on easy-to-follow Indian home‑cooking tutorials, emphasizing seasonal ingredients, quick pickles, and everyday comfort foods that can be prepared by beginners and busy home cooks alike.
Last updated: September 1, 2026
