Carrot Jaggery Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 1/2 kg - carrots (peeled and cut lengthwise)
  • 2 onions (made into a coarse paste)
  • 1/2 tbsp - ginger garlic paste
  • 2 red chillies
  • 2 tsp - coriander powder
  • 1 tsp - mustard powder
  • 1/4 tsp - fenugreek powder
  • 1/2 tsp - cumin powder
  • 1.5 tsp - Jaggery powder
  • 3 tsp - lemon juice or vinegar
  • 2 tsp - chilli powder
  • 1/4 tsp - mustard seeds
  • 1/4 tsp - cumin seeds
  • 1/4 tsp - black gram
  • 1/4 tsp - fenugreek seeds
  • Asafoetida, a pinch
  • Turmeric powder, a pinch
  • 1 cup - cooking oil
  • 1 sprig curry leaves
  • Salt as required

How to Make Carrot Jaggery Pickle

  • Heat oil in a wok.
  • Add mustard seeds, cumin seeds, fenugreek and black gram.
  • Once the seeds splutter, add asafoetida, broken red chillies and curry leaves.
  • Add onion and ginger garlic paste.
  • Fry till it turns golden brown.
  • Switch off the flame and allow it to cool.
  • Along with the carrot pieces, add all the powders, salt and lemon juice to the wok.
  • Mix well.
  • Store in an air tight bottle.

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