Carrot Greens Pickle

Recipe by Teena Sunoj
May 3, 2016
4.70 from 3 votes
Carrot Greens Pickle - Plattershare - Recipes, food stories and food lovers
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A very healthy pickle that uses the carrot top or carrot greens for pickling. The method used to prepare this pickle is inspired from the Andhra style of preparing Gongura pickle. It has the same set of ingredients used in gongura pickle.
The carrot greens taste a bit rustic and grass like but the flavours added into this pickle counters this flavours.
Start using the pickle after 2 weeks from pickling, this will give the pickle sufficient time to rest and get the flavours right.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Recipe Cuisine Type Indian
Recipe Category Vegetarian
Recipe Taste Salty, Tangy
Servings 12
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Ingredients
  

  • 500 gm Carrot Greens
  • 50 gm Chili flakes - crushed
  • 15 Garlic cloves
  • 1/2 tsp Turmeric powder
  • 2 tsp Asafoetida
  • 1/2 tsp Fenugreek powder
  • Tamarind extract - to taste
  • 1 tsp Mustard seeds
  • 1 tsp White sesame seeds powdered
  • Salt - to taste
  • 150 ml Oil
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Instructions
 

  • Wash the greens and separate them from the stalks. Retain the tender stalks and throw the rest.
  • Heat 1-2 tsp oil in a pan and sauté the chopped carrot greens. Add a pinch of salt and cook the greens till they wilt completely.
  • Let the cool down after this and grind them to a fine paste in a blender. Heat the leftover oil in a pan.
  • Add the mustard and let it splutter. After this, add the garlic and sauté till they brown.
  • Add the chili flakes, asafoetida, turmeric powder and fenugreek powder. Sauté over low flame till the raw smell of the ingredients go away.
  • Now add the ground paste of carrot green and salt. Cook the carrot greens in the spices for 3-5 minutes.
  • Add tamarind and taste the pickle. Check if you need more salt, tamarind or chili. I haven't set a measurement for this because this varies from person to person.
  • Once the spices and salt levels are corrected sauté the pickle till the oil comes to the surface of the pickle.
  • Add the powdered sesame powder for the final round and stir the pickle again.
  • Take it off the flame five minutes after this and when it cools store in an airtight container.
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Notes

  • Use fresh carrot greens they taste better. Remove the stalks if they aren’t tender.

Please appreciate the author by voting!

4.70 from 3 votes

Recipe Nutrition

Calories: 158 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Sodium: 69 mg | Potassium: 105 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 1237 IU | Vitamin C: 34 mg | Calcium: 167 mg | Iron: 5 mg
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Teena Sunoj
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