Pickled crunchy carrots make a terrific accompaniment for just about any meal. I love to eat this Achaar (pickle) with plain rice and yogurt!

  • 1/2 kg/ 1 lb (approx) carrots, washed and
    patted dry
  • 6 tbsps mustard oil (use any vegetable oil
    if you cannot get mustard oil)
  • 1 tsp turmeric powder
  • 2 tsps fennel seeds
  • 1 tsp mustard seeds
  • 2 tsps kalonji/ nigella
  • 1/2 tsp fenugreek seeds
  • 1 tsp sea salt/ salt
  • 1 thumb-sized piece of ginger minced/
    chopped very finely
  • Juice of 1 lime/ lemon
  • Cut the tops and tails off the carrots and then cut them into small 1/2" cubes.
  • Heat the oil in a deep pan, on medium heat, till very hot. Add the whole spices and fry for 30 seconds or till popping and spluttering stops.
  • Add the carrots, salt and ginger. Mix well. Stir often and cook till carrots are slightly soft. Remove from fire.
  • When cooled slightly, add the lime/ lemon juice. Put the pickle into a sterilized jar with a tight lid. Keep in the sun daily for 2 weeks. This will cause the pickle flavors to develop nicely.
  • The pickle will keep outside the refrigerator, for a month. To store longer (not more than 8 weeks) keep in the fridge. Stir the pickle with a dry spoon every few days.

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