Sweet and Sour Carrot Pickle

Recipe by
Total Time:
1 week
Serves: 40
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled 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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  • 5 kg - carrots (gajar)
  • 500 g - vinegar
  • 100 g - red chilli powder
  • 500 g - jaggery
  • 500 g - mustard oil
  • 250 g - salt
  • 100 g - turmeric (haldi)
  • 150 g - mustard seeds (rai)
  • Water to boil carrots

How to Make Sweet and Sour Carrot Pickle

  • Wash and cut the carrot into long pieces.
  • Add carrot to water and bring it to a boil.
  • Take out carrot pieces from the water.
  • Dry them in the sun for 2 hours.
  • Mix the salt, chilli powder, turmeric and mustard seeds together and grind them.
  • Blend mustard oil with the ground mixture.
  • Blend jaggery with vinegar.
  • Heat the jaggery-vinegar mix till the jaggery is completely dissolved.
  • Mix the carrot pieces to the ground masala.
  • Put this mixture in a jar and pour jaggery liquid on to it.
  • Shake well and place under the sun.
  • After 6-7 days the pickle will be ready.
  • Serve with rice dishes or rotis.