Punjabi Carrot Pickle

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

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  • 3 medium carrots peeled
  • 1 medium caulifower stalks removed
  • 1/2 cup - salt
  • 1/4 cup - red chilli powder
  • 1 tbsp - turmeric
  • 1 cup - vinegar
  • 1 cup - jaggery grated

How to Make Punjabi Carrot Pickle

  • Cut carrots lengthwise into four, or six, if very thick.
  • Cut lengths into one and a half inch stubs. Keep aside.
  • Separate cauliflower florets.
  • Break to halves if very big.
  • They should match size of carrot pieces.
  • Add chilli, salt, turmeric. Toss well.
  • Transfer to a clean dry bowl.
  • Keep in sun for 4 days.
  • Heat vinegar till warm.
  • Add jaggery, stir.
  • Heat further till vinegar is very hot, and jaggery has melted.
  • Cool to room temperature. Add to sunned vegetables.
  • Transfer to a clean dry pickle jar, close lid tightly.
  • Marinate in a warm dark place for 5-6 days. Turn well with a spoon;
  • Serve with Chappatis, rice or just about anything.