Instant Carrot Pickle Recipe

Name: Instant Carrot Pickle Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: Indian
Ingredients: 1 cup Carrot (Gajjar) cut into slices; 2 tablespoons Mustard oil; 1/4 teaspoon Asafoetida (hing); 1/2 teaspoon Kalonji (Onion Nigella Seeds) or kalonji; 1/2 teaspoon Fennel seeds (Saunf) coarsely powdered; 2 teaspoon Methi Seeds (Fenugreek Seeds) split; 2 teaspoon Mustard seeds (Rai/ Kadugu) split/coarsely pounded; 1 teaspoon Red Chilli powder; null Salt to taste

Waagmi Soni

February 26, 2017

7675 Ratings

Time:Prep: 20 M|Cook: 10 M|Total: 30 M

Makes:10 Servings

Meal:Side Dish

Cuisine:Indian

Instant Carrot Pickle is a quick and easy to make recipe that you can make in no time. The tangy flavour with the carrots makes this recipe even more flavourful. Its an instant pickle so you can enjoy it for 3-4 days by refrigerating it.

Serve Instant Carrot Pickle with Phulka, Whole wheat Lachha Paratha or Puri.

You can also try other Pickle recipes like

Serve Instant Carrot Pickle with Phulka, Whole wheat Lachha Paratha or Puri.

You can also try other Pickle recipes like

Ingredients

1 cup Carrot (Gajjar), cut into slices

2 tablespoons Mustard oil

1/4 teaspoon Asafoetida (hing)

1/2 teaspoon Kalonji (Onion Nigella Seeds), or kalonji

1/2 teaspoon Fennel seeds (Saunf), coarsely powdered

2 teaspoon Methi Seeds (Fenugreek Seeds), split

2 teaspoon Mustard seeds (Rai/ Kadugu), split/coarsely pounded

1 teaspoon Red Chilli powder

Salt, to taste

Instructions for Instant Carrot Pickle Recipe

To begin making the Instant Carrot Pickle recipe, combine all the ingredients except the oil in a bowl and mix everything well. Once it is done, keep it aside.

Heat the mustard oil in a small pan and when it is hot add it to the carrot mixture and mix well. Serve immediately or keep refrigerated till use.

Serve Instant Carrot Pickle with Phulka, Whole wheat Lachha Paratha or Puri.