Carrot Pickle
This is a slight variation of Radish Pickle (Mula ko Achar), a popular Nepali pickle.
It’s easy to prepare (takes less than 10 minutes), is oil-free, sugar-free, and full of flavor.
You’ll only need 6 ingredients – carrots, ginger, chilies, salt, turmeric, and yellow mustard powder.
Simply cut the carrots + ginger + chilies, mix them with the rest of the ingredients and store it in an air-tight container for 2-3 days (in a cool, dark place).
This carrot pickle makes a great addition to your rice-curries, roti-curries, or any Indian dishes in general. It is crunchy, slightly tangy, and ‘mustardy’.
Let’s do this!
Carrot Pickle
Easy, oil-free carrot pickle recipe by Veganbell
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.
Recipe Video
Recipe Notes
Do use a glove while stuffing the pickles in a jar. It prevents the chili burns. 🙂
If you enjoyed this recipe, check out this delicious Broccoli Curry I posted earlier.
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