Look inside for the video and detailed recipe.Instant Carrot Pickle, as the name suggests, this pickle gets ready instantly just in a few minutes. You don’t need to wait 2-3 days to enjoy this lip-smacking pickle; you only need some basic ingredients and spices to prepare this carrot pickle. You can have it instantly, and it tastes better starting on day two or three; once the flavours develop and blend thoroughly, it tastes yumm.There are various recipes and methods of preparing carrot pickles; this one’s an instant recipe, ready in 5 minutes. This instant carrot pickle stores well for 2-3 days at room temperature and 7-10 days in the refrigerator. Prepare this pickle with fresh carrots in winter when you find it abundantly in the market. You can also make it orange carrots. This instant pickle is crunchy and juicy with a balanced spicy and sour taste. It pairs so well with simple dishes and makes them more delicious!
Utensil and Tools
- Borosil Glass Mixing Bowl
- Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
- Godrej Cartini Premium Kitchen Knife
- Solimo Hard Anodized Tadka Pan
Ingredients
- 3 medium (225 grams) Carrot , chopped lengthwise
- 1 tsp Salt
- 1 ½ tsp Kashmiri Chilli Powder
- 2 tsp Yellow Mustard Seeds
- 2 tbsp Lemon Juice
- ¼ tsp Kalonji (Nigella seeds)
- ½ ½ tsp Saunf (Fennel), coarsely crushed
For Tempering
- 3 tbsp Mustard Oil
- ½ tsp Rai (brown mustard Seeds)
- ¼ tsp Methi (fenugreek Seeds)
- ¼ tsp Hing
Video
Instructions
- 1. Firstly, Wash, peel and cut the carrots lengthwise and keep them aside.
- 2. Add 2 tsp of mustard seeds to a mortar & pestle and crush them coarsely, or you can grind them coarsely in a grinder.
- Transfer the chopped carrots to a big mixing bowl and add crushed mustard seeds powder, Kashmiri chilli powder, lemon juice and salt and mix them until combined well.
- Heat mustard oil in a pan till smoking heat.
- Add rai (brown mustard seeds), hing and methi seeds. Let it crackle, and Turn off the flame.
- Pour the tempering over the carrots and mix them well.
- Add kalonji and coarsely crushed saunf (fennel seeds). Mix them until combined well.
- Instant carrot pickle is ready. Store in a sterilised glass bottle. This pickle stays good for 2-3 days at room temperature. For longer shelf life, store it in a refrigerator.
- Enjoy pickle with roti, paratha or thepla.
Nutrition
Calories: 2kcalCarbohydrates: 0.03gProtein: 0.01gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 0.002mgSodium: 10mgPotassium: 1mgFiber: 0.01gSugar: 0.01gVitamin A: 6IUVitamin C: 0.05mgCalcium: 0.2mgIron: 0.01mg
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