Tangy Indian Carrot Pickle Recipe
45 minutes
1111 reads
About Tangy Indian Carrot Pickle Recipe
This vibrant and tangy Indian carrot pickle recipe is a delightful addition to any meal. Bursting with the flavors of aromatic onion seeds (kalaunji), mustard powder, and turmeric, this pickle offers a perfect balance of spice and zest, ideal for complementing Indian cuisine.
The carrots' fresh crunch is transformed into a flavorful relish, adding a pop of color and exciting taste to your table. It's particularly delicious served alongside stuffed parathas or crispy poori for a memorable breakfast, lunch, or dinner.
Easy to make and even easier to enjoy, this recipe is perfect for both beginner cooks and experienced pickle-makers. Get ready to elevate your culinary game with this simple yet impressive side dish!
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Recipe Time & More
Prep35 minutes
Cook10 minutes
Total45 minutes
Ingredients
For the Carrots
- 1 kg Carrots
For the Spice Blend
- 2 tsp Salt adjust to taste
- 1 tsp Onion Seeds also known as kalaunji
- 1.5 tbsp Mustard Powder
- 1 tbsp Turmeric Powder also known as haldi
- 1 tbsp Chili Powder adjust to your spice preference, red
- 1/2 cup Vinegar or other preferred vinegar, white
For Pickling
- 5 tbsp Oil mustard oil preferred but vegetable oil is fine
Instructions
Prepare the Carrots
- Peel, wash, and cut the carrots into 1/4-inch thick slices or matchsticks.
- Blanch the carrots: Bring a large pot of water to a boil. Add the carrots and cook for 2 minutes. Immediately drain and rinse under cold water to stop the cooking process. This helps retain the carrots' crunch.
Sun-Drying and Mixing
- Spread the blanched carrots in a single layer on a clean, sunlit surface for at least 1 hour, or until slightly softened and slightly dry. This aids in the pickling process.
- In a large bowl, combine the carrots with salt, onion seeds, mustard powder, turmeric powder, and red chili powder. Mix thoroughly to coat the carrots evenly.
- Add the oil and vinegar to the carrot mixture. Stir well to distribute the oil and vinegar thoroughly. Make sure each carrot piece is well coated with oil and spices.
Pickling and Storage
- Transfer the mixture to a clean, airtight glass jar. Ensure the carrots are completely submerged in the oil and vinegar mixture. This prevents spoilage. Leave the jar in direct sunlight for at least 2 days, turning it occasionally to ensure even pickling. Then store in a cool, dark place.
- The pickle will continue to develop its flavor over time. Allow it to sit for at least a week before enjoying for optimal flavor development.
Recipe Notes
Expert Tips for the Best Carrot Pickle
- Choose the right carrots: Select firm, fresh carrots for the best texture and flavor. Avoid carrots that are soft or have blemishes.
- Adjust the spices: Feel free to adjust the amount of chili powder to your preferred level of spiciness. You can also experiment with other spices like fenugreek seeds or cumin seeds.
- Sterilize your jar: For longer shelf life, sterilize your jar and lid by boiling them in water for 10 minutes before adding the pickle.
- Patience is key: Allow the pickle to mature for at least a week, or even longer, for the flavors to fully develop. The longer it sits, the more intense the flavor will become.
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Recipe Nutrition
Calories: 76kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 190mgFiber: 2gSugar: 4g
Hem Lata Srivastava
Articles: 200
4 Comments
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Looks incredible! Thanks for the details.
This looks perfect! Thanks for posting.
Yum! This recipe is a must-try.
This is delightful! Thanks for the recipe.