Carrot Pickle Recipe

Carrot Pickle

This is a classic, traditional Sindhi pickle that is made in the winter months. Fresh, juicy, red carrots are soaked in flavoured water with no oil, yet tastes amazing. Always make fresh, small quantity as per your requirement as its shelf life is just about a week.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 people
Calories 69 kcal
Author Anju Bhagnari


  • 2 Carrot (cut into round shaped pieces and 1 or 2 inch long pieces)
  • Water as needed
  • Salt as per taste
  • ΒΌ 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)


  1. Sterilize a glass bottle/jar by washing well and dry it placing in the sun's heat for 1 or 2 days.

  2. Place the carrot pieces in the jar.

  3. Season with salt, mustard seeds, green garlic pieces and red chilli powder.

    Carrot Pickle Recipe
  4. Add water to fill up the jar.

  5. Close the lid tightly.

    Carrot Pickle Recipe step by step
  6. Place the jar in a warm corner in the kitchen for 2 days.

  7. Once in a day, give it a good shake.

  8. The pickle will be ready on the third day.

  9. It will last for about 15 days if placed in the fridge.

  10. If kept out, use it within 7 days.

  11. Use a clean and dry spoon to serve.

  12. This pickle goes very well with rice and dal.

  13. Double the ingredients for a bigger batch.

    Carrot Pickle Recipe