Oil Free Carrot Pickle

Recipe by
Total Time:
3 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 250 g - carrots
  • 150 ml - white vinegar
  • 2 tsp - salt
  • 2 tsp - chilli flakes
  • 2 tsp - sugar

How to Make Oil Free Carrot Pickle

  • Chop carrots into 2-3 inches long fingers. Spread them out in a tray and allow them to dry nicely for a day.
  • Put them into a dry sterilised bottle. Add 1 tsp salt and 1 tsp sugar.
  • Pour vinegar on top and let it stand for a couple of days.
  • Shake the closed bottle once in a while.
  • After two days, drain the vinegar and add 1 tsp sugar, 1 tsp salt and 2 tsp chilli flakes.
  • Close the bottle tightly and shake.
  • Let it stand for another couple of days. It is now ready to eat.
  • You could adjust the seasonings to taste.
  • Keep the bottle in the refrigerator or a cool, dark place.