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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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

Ingredients

• 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

Instructions

• 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.

Nutrition

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

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