Carrot Pickle(Avakayi)

Recipe by
Total Time:
1 day 1 hour
Serves: 6
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 Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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Ingredients

  • 5 - Carrots
  • Juice of 4 lemons (fresh)
  • 3 tbsp - Mustard seed powder
  • 3 tbsp - Red Chilli powder
  • 3 tbsp - Salt
  • 2 tbsp - Ginger - Garlic paste (fresh; do not add water while grinding)
  • 2 tbsp - Cumin seeds
  • 1 tbsp - Fenugreek seeds
  • 3 tbsp - Oil
  • For Seasoning:
  • 1 tsp - Cumin seeds
  • 1 tsp - Mustard seeds
  • 2 tbsp - Oil
  • Curry leaves

How to Make Carrot Pickle(Avakayi)

  • Chop the carrots into small pieces.
  • Mix mustard seed powder, red chilli powder, and salt and rub on the carrots pieces.
  • In a pan, dry roast cumin seeds and fenugreek seeds till they become light red.
  • Grind them into a fine powder and add them to the carrot mixture.
  • In another pan add oil and fry ginger - garlic paste till water evaporates.
  • Let the paste cool and then mix this into the carrot mixture.
  • For seasoning:
  • Pour oil in a pan and add cumin seeds, mustard seeds, curry leaves, and asafoetida (hing).
  • Fry till cumin seeds splutter. Then let it cool.
  • Add this also to the carrot mixture.
  • Add the lemon juice to it, mix well.
  • Keep this pickle in a clean container and seal it.
  • The pickle will be ready for consumption the next day.
  • Serve with rice, dosa, upma, etc.

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