Spinach-Carrot Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute 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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  • 1 bunch - palak
  • 4- carrots, grated
  • 2 tbsp - tamarind paste
  • salt to taste
  • 1.5 tbsp - chilli powder (according to taste)
  • 4-5 tbsp - oil
  • Seasoning: 1/2 tsp - mustard
  • 1/4 tsp - fenugreek, powdered or whole
  • 1/4 tsp - asafoetida

How to Make Spinach-Carrot Pickle

  • Wash and grind palak to a slightly coarse paste using a little water.
  • Grate the carrots finely.
  • Heat oil in a pan, add mustard and fenugreek. Add asafoetida.
  • Add ground palak, carrots, salt, chilli powder, tamarind paste and cook till oil separates.
  • It can be stored in an airtight container in a refrigerator for a month.