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.
I once had a similar type of pickle at my Indian friend house and my friends mom was kind enough to write down the recipe for me.i tried multiple types to make it but wasn’t as good as it should have been.
Good thing, I was following you since some time and got to know about this recipe.i made it once and the flavours were just as I had had in my friends house.the video made it much easier too. Thank you so much for sharing.