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.
Let’s go!
Carrot Pickle
Easy, oil-free carrot pickle recipe by Veganbell
Pin Recipe Servings 7 servings
Calories 39kcal
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
Tried this recipe?Mention @veganbell24 or tag #veganbell!
One Response
Thanks for sharing.