Carrot Pickle | Instant Carrot pickle recipe
Carrot Pickle recipe with detailed video instructions and step by step pictures.
Ingredients
- 1 Medium size carrot Cut carrots around 1/2 cup
- 1/8 tsp roasted methi powder / roasted fenugreek powder powder
- 1/8 tsp turmeric powder
- 1/8 tsp Jeera powder
- 1 tsp salt
- juice of a lemon or lime to taste
- 1.5 tsp red chilli powder
For seasoning:
- 1 tbsp oil
- 1/4 tsp mustard seeds
- 1/8 tsp hing / asafetida
Instructions
- Wash and dry the carrot, peel the skin then cut into small cubes
- Dry roast the methi seeds on low heat until it sputters and then turn off the heat
- When it is warm powder these methi seeds to a fine powder and store it in a jar
- To the cut carrot cubes add jeera powder, methi powder, salt, red chilli and turmeric powder, mix it
For seasoning:
- Heat the oil in ladle on medium heat
- Once hot add mustard seeds, after it pops add hing and turn off the heat
- Add the seasoning to the carrot and squeeze the lemon/lime juice. mix it really well
- Instant carrot pickle is ready to serve.
- No need to wait for days like lemon, mango pickles… to savor this carrot pickle .
Notes
This is instant pickle and can be stored only for a week in the refrigerator