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Veganbell’s Indian Vegan Cookbook

Carrot Pickle

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Carrot Pickle

Carrot pickle makes a great addition to your rice-curries, roti-curries, or any Indian dishes in general. It is crunchy, slightly tangy, has a delicious ‘mustard’ taste.

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Carrot Pickle
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5 from 1 vote

Carrot Pickle

Easy, oil-free carrot pickle recipe by Veganbell
Course Side Dish
Cuisine Nepali
Keyword carrot pickle, nepali pickle, pickle
Prep Time 8 minutes
Cook Time 0 minutes
Total Time 8 minutes
Servings 7 servings
Calories 39kcal
Author Veganbell

Recipe Video


  • 5 carrots sliced lengthwise
  • 4 chilies slit lengthwise
  • 2 inch ginger cut into julienne
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 3 tablespoons yellow mustard powder


  • Mix all the ingredients in a large mixing bowl.
  • Stuff the mixture in a mason jar. Seal the lid and store in a cool, dark place for 2 days (do not open).
  • After the 2nd day, store it in the fridge. You can consume it right away. It stays good for up to 2 weeks in the fridge.


Calories: 39kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 238mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6129IU | Vitamin C: 48mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

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Thanks for sharing.