I’ve a soft corner for food that’s packed with flavors. Since pickles are like little “dynamites” that guarantees a flavour explosion even from a small serving, it’s one of my fav things. Just writing about it, makes my mouth water ;)
I’ve a natural tendency to overdo things. Like I’ve said many times before, I tend to over eat the things that I like and it happens with pickle, every time. Usually people eat pickle as a side to a main dish, me I eat straight from the jar. If you ask me there is no other way to eat pickle ;)
I was introduced to this Carrot pickle by my friend Smitha. I happened to taste this pickle at her place for lunch once and I think I almost finished half of it! That time itself, I told her, I want the recipe.
Since we are in the same building, a few days ago, I packed my camera and recipe notebook and went to her place. The thing is, Smitha and me are two different people when it comes to kitchen work. She is super fast and almost like a whirlwind when it comes to cooking. I’m like a slow coach, taking all my sweet time. It actually reminded me of my Amma and me. Like Smitha, Amma is also super quick and she just cant stand my slow pace in the kitchen ;)
Since I didn’t want to slow her down, I asked her to stick to her pace while I clicked pictures and wrote down the recipe. Well, everything was said and done in 15 mins flat. I never knew, it was that easy to make pickle!
Coming to this carrot pickle, it’s super quick and easy to make, packed with salty, sweet and sour flavours and topped with a crunchy texture! If you are like me, you can eat it as it is or it’s a great side for rice, roti, upma, Idli, Dosa etc;
If you like pickles, please do try this. I guarantee you will love it!
You can see other pickle recipes here
Here is the recipe…
Heat 1/3 cup oil in a deep and wide pan. Add mustard and fenugreek and let it pop. Add chopped green chilli. Fry for a min…
Add chopped ginger, garlic and curry leaves. Fry for 2-3 mins, till the raw smell goes…
Take the pan off the stove and add turmeric and kashmiri chilli powder. Mix well. Bring back to fire and fry for 2-3 mins or till the raw smell goes and oil starts appearing. Add 1 tbsp vinegar, salt and mix well…
Add 1/3 cup vinegar, bring to boil. Simmer and cook for 3-4 mins…
Add sliced carrots and mix well…
Add remaining 1/3 cup vinegar and 1/3 cup hot water, bring to boil. Reduce flame to lowest. Cook on low flame for 5-6 mins…
Add sugar and asafoetida, mix and cook for 3-4 mins…
- 5 big Carrots (500 gms, cut into wedges (refer notes))
- 3 tbsp Chopped Ginger
- 2 tbsp Chopped garlic
- 4 Green chilli (chopped)
- 1 1/4 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Turmeric powder
- 6 tbsp Kashmiri chilli powder
- 1/3 cup +1/3 cup +1 tbsp Vinegar
- 1-2 tsp Sugar
- 1/4 tsp Asafoetida (kayam)
- 1/3 cup + 1 tbsp Oil (I used sunflower oil)
- Curry leaves
- Add salt to sliced carrots and keep aside.
- Heat 1/3 cup oil in a deep and wide pan. Add mustard and fenugreek and let it pop. Add chopped green chilli. Fry for a min. Add chopped ginger, garlic and curry leaves. Fry for 2-3 mins, till the raw smell goes.
- Take the pan off the stove and add turmeric and kashmiri chilli powder. Mix well. Bring back to fire and fry for 2-3 mins or till the raw smell goes and oil starts appearing.
- Add 1 tbsp vinegar, salt and mix well. Add 1/3 cup vinegar, bring to boil. Simmer and cook for 3-4 mins.
- Add sliced carrots and mix well.
- Add remaining 1/3 cup vinegar and 1/3 cup hot water, bring to boil. Reduce flame to lowest. Cook on low flame for 5-6 mins.
- Add sugar and asafoetida, mix and cook for 3-4 mins. Carrot should retain a bite. If you cook longer, carrots will be mushy. Do a taste test and add more salt, if required.
Since salt is already added to carrots, be careful while adding salt the second time.
You can start using the pickle from next day onwards, though it is better to rest it for 2 days for the flavour to settle in. After 2 days, if you want to add more oil or vinegar, slightly heat the oil and vinegar, let it cool and add to the pickle.
You can store this at room temp for 2 weeks, unless you are living in an extremely humid place. For longer shelf life, you can use gingely oil (nallenna) and refrigerate.