Instant Carrot Pickle

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 1 cup - Carrots (julienned)
  • 1 tsp - Chilli powder
  • 1/4 tsp - Asafetida powder
  • 2 tsp - Mustard seeds
  • 1/2 tsp - Mustard seeds for tempering
  • 2 tsp - Fenugreek seeds
  • 2 tbsp - Lemon juice
  • 2 tsp - Oil
  • Salt

How to Make Instant Carrot Pickle

  • Dry roast the mustard seeds, fenugreek seeds, asafoetida powder and grind into a fine powder.
  • Heat oil, splutter the mustard seeds, add the carrot juliennes and simmer until it is a little cooked.
  • Add the red chilli powder, salt, the ground powder and saute until the carrots are well coated.
  • Ensure it doesn't get overcooked, carrots should stay a bit crunchy.
  • Finally add the lemon juice and turn off the stove.
  • Serve with rice or rotis.
  • Recipe Courtesy: Priya Easy N Tasty Recipes.