Sweet and Sour Carrot Pickle

Recipe by
Total Time:
1 week
Nutrition facts:

240 calories 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 Healthy Kohlrabi Kimchi, Best Stuffed Red Chilli Pickle, Easy Easy Ginger pickle

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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.