This post is also available in: Hindi
A food channel recently started a show where it crowned India as the pickle nation. And its true. We have so many different pickles from different states and ingredients that your meal feels incomplete without this spicy addition.
Most pickles need a good deal of marination time to get their flavours right. The good thing about carrot pickle that you can have it instantly too. Although the flavour does enhance if you leave it to marinate for a couple of days. You can take this same pickle recipe and apply it to any other vegetable too. For example, a lot of mixed vegetable pickles like those made with a mix of beets, turnips, green peas and radish can also be made in the same ay.
To make carrot pickle, you need to cut carrot into think slices. You’ll also need ginger juliennes and other spices ready before you start making the pickle. Most pickles in India are made with either mustard oil or sesame oil. Both oils add different flavours to the pickle and also help with preserving it for a long time.
The important step in making carrot pickle is choosing the right chilli powder as it determines the spiciness of the pickle. You can use a mix of kashmiri and guntur chillies in equal proportions that adds both spice and colour to the mix.
- 2 Carrot (cut into round shaped pieces and 1 or 2 inch long pieces)
- Water as needed
- Salt as per taste
- ¼ teaspoon Turmeric Powder
- 1 level teaspoon Red Chilli Powder (Adjust as per taste preference)
- 1 teaspoon Yellow Mustard Seeds
- 1 tablespoon Green Garlic Leaves/Stalk (chopped)
Sterilize a glass bottle/jar by washing well and dry it placing in the sun's heat for 1 or 2 days.
Place the carrot pieces in the jar.
Season with salt, mustard seeds, green garlic pieces and red chilli powder.
Add water to fill up the jar.
Close the lid tightly.
Place the jar in a warm corner in the kitchen for 2 days.
Once in a day, give it a good shake.
The pickle will be ready on the third day.
It will last for about 15 days if placed in the fridge.
If kept out, use it within 7 days.
Use a clean and dry spoon to serve.
This pickle goes very well with rice and dal.
Double the ingredients for a bigger batch.