Look inside for the video and detailed recipe.Instant Carrot Green Chili pickle is a popular seasonal pickle recipe that is easy to make and gets ready instantly. This lip-smacking crisp and spicy pickle is prepared with fresh carrots and green chillies and seasoned with freshly pounded aromatic Indian spices. You only need 30 minutes to prepare this pickle, and you are ready to enjoy this deliciously spicy, crunchy, tangy pickle with your favourite dishes.This fresh and crunchy pickle is a delicious part of a larger Indian meal. This seasonal pickle doesn't have much oil and spices like other yearly pickles, so you can relish them without worrying about too much oil and spice intake. You can adjust the quantity of carrots and chillies according to your preference. After 2-3 days, keep the pickle refrigerated and enjoy till it last. If you want to make it in a large batch, then increase the quantity of oil and vinegar to increase the shelf life. Shake it well at 2-3 days intervals.
Utensil and Tools
- 2 Borosil Glass Mixing Bowl
- Bulfyss Large Natural Bamboo Wood Chopping Board
- Faber Hobtop
Ingredients
- 200 grams Carrot , chopped lengthwise
- 100 grams Green chilli , slit and deseeded
- 1 1 tbsp Salt (to taste)
- 1 tsp Turmeric Powder
- 2 tbsp, crushed Mustard seeds
- ¼ tsp, crushed Methi (fenugreek seeds)
- 2 tsp, crushed Saunf (fennel seeds)
- ½ tsp Kashmiri chilli powder
- ¼ tsp Hing
- 2 tbsp Vinegar
- ¼ cup Mustard oil
Video
Instructions
- Wash, peel and cut the carrots lengthwise into small pieces.
- Wash and dry the chillies. Remove the stem and slit them from the centre and discard the seeds of half the chillies.
- Add the carrots and chillies to the mixing bowl. Add salt and turmeric and mix it well. Keep them aside for half an hour.
- Strain and discard the excess water, pat dry the carrot and chillies, or spread it on a kitchen towel and dry it under a fan until the moisture is completely gone.
- Transfer them to a mixing bowl and add mustard seeds powder (rai Kuria), crushed saunf (fennel seed) powder, crushed methi seeds, turmeric powder, salt and chilli powder. Mix them well.
- Heat mustard oil in a pan till smoking hot. Turn off the flame and add hing.
- Add the oil and vinegar to the mixture. Mix it well.
- Instant carrot chilli pickle is ready to serve. Store the pickle in a glass container in a fridge. It stays good for 2-3 days at room temperature but not more than that.
- Enjoy the carrot chilli pickle with your favourite meals.
Nutrition
Calories: 2kcalCarbohydrates: 0.1gProtein: 0.03gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 3mgFiber: 0.04gSugar: 0.04gVitamin A: 96IUVitamin C: 0.1mgCalcium: 1mgIron: 0.02mg
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