Spicy Carrot Green Pickle (Andhra Style)
1 hour
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About Spicy Carrot Green Pickle (Andhra Style)
Transform your carrot scraps into a vibrant and flavorful Andhra-style pickle! This recipe utilizes the often-discarded carrot greens, infusing them with the bold spices typically found in Gongura pickle. The result is a unique and surprisingly delicious pickle with a slightly rustic, grassy note balanced by warming spices.Don't be intimidated by the slightly unusual ingredient – the carrot greens contribute a distinctive earthiness that adds depth of flavor. This pickle is best enjoyed after a two-week fermentation period, allowing the flavors to meld and deepen.Get ready to impress your friends and family with this resourceful and flavorful pickle recipe. It's a perfect example of minimizing food waste while maximizing deliciousness!
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
Carrot Greens
- 500 gm Carrot Greens wash thoroughly and separate tender stalks from tougher stems; discard tougher stems.
Spice Blend
- 50 gm Chili Flakes crushed; adjust to your spice preference
- 15 Garlic Cloves minced
- 0.5 tsp Turmeric Powder
- 2 tsp Asafoetida hing
- 0.5 tsp Fenugreek Powder
- 1 tsp Mustard Seeds
- 1 tsp Sesame Seeds white
Other Ingredients
- 150 ml Oil vegetable or canola oil
- 2 tbsp Tamarind Pulp adjust to taste; you can also use tamarind paste
- Salt to taste
Instructions
Prepare the Carrot Greens
- Wash and separate the tender carrot greens from the tough stems. Discard the tough stems.
Sauté and Grind
- Heat 1 tablespoon of oil in a pan. Sauté the chopped carrot greens with a pinch of salt until wilted. Let cool completely, then grind into a fine paste using a blender.
Temper the Spices
- Heat the remaining oil in a pan. Add mustard seeds and let them splutter. Add minced garlic and sauté until lightly browned.
Cook the Spice Blend
- Add chili flakes, asafoetida, turmeric powder, and fenugreek powder. Sauté over low heat until the raw smell dissipates.
Combine and Cook
- Add the ground carrot green paste and salt to the spiced oil. Cook for 3-5 minutes, stirring frequently.
Adjust Flavor
- Stir in tamarind pulp. Taste and adjust salt, tamarind, and chili flakes as needed.
Finish the Pickle
- Continue to cook until the oil separates from the pickle and comes to the surface.
Final Touches
- Stir in the white sesame seeds. Remove from heat and let cool completely.
Store and Enjoy
- Transfer the cooled pickle to an airtight container. Allow to ferment for at least 2 weeks before enjoying.
Recipe Notes
Expert Tips for the Best Carrot Green Pickle
- For a smoother pickle, strain the ground carrot green paste through a fine-mesh sieve before adding it to the spices.
- Adjust the amount of chili flakes to control the spiciness level according to your preference. Start with less and add more as needed.
- If you don’t have fenugreek powder, you can use 1 teaspoon of fresh fenugreek leaves, finely chopped.
- Ensure the pickle is completely cool before storing it in an airtight container to prevent spoilage.
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Recipe Nutrition
Calories: 158kcalCarbohydrates: 9gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 69mgPotassium: 105mgFiber: 2gSugar: 1gVitamin A: 1237IUVitamin C: 34mgCalcium: 167mgIron: 5mg
Teena Sunoj
Articles: 1
3 Comments
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This is wonderful! Can’t wait to taste it.
Wow, this looks fantastic!
This is so tempting! Can’t wait to cook it.