Stories
Craving Spicy? Make Delicious Carrot Pickle at Home This Rainy Season With This Easy Recipe!
- •Pickle adds a delightful spicy kick to meals, especially with dal-chawal or roti-sabzi, during the rainy season.
- •Ingredients for carrot pickle include carrots, mustard oil, mustard seeds, fennel seeds, fenugreek seeds, turmeric, red chili, asafoetida, and lemon juice or vinegar.
- •Wash, peel, and cut carrots into thin pieces, then dry them thoroughly to remove all moisture before pickling.
- •Lightly roast and coarsely grind mustard, fennel, and fenugreek seeds; heat mustard oil and let it cool slightly.
- •Combine cut carrots with all spices, salt, asafoetida, cooled oil, and lemon juice or vinegar, then store in a clean jar.
Key Questions Answered
To make carrot pickle, you will need fresh carrots, mustard oil, mustard seeds or yellow mustard, fennel seeds, fenugreek seeds, turmeric powder, red chili powder, asafoetida, and lemon juice or vinegar.
First, wash the fresh carrots thoroughly to remove dirt, peel them, and cut them into thin long pieces or small stick shapes. Spread them on a clean cloth to dry completely so that no excess moisture remains, which could otherwise spoil the pickle quickly.
Fill the prepared carrot pickle into a clean and completely dry glass jar, pressing it down to distribute the spices. Because fresh carrot pickle is at risk of spoiling if moisture is present, it is best kept in the refrigerator, and you should avoid using it if any signs of spoilage appear.
