Instant Carrot Pickle Recipe
This Instant Carrot Pickle is the perfect blend of tangy, spicy, and aromatic flavors that will elevate your meals instantly. If you’re looking for a quick and delicious pickle to complement your dishes, this recipe is ideal. Made with fresh carrots, mustard oil, and an array of aromatic spices, this instant pickle is not only flavorful but also easy to prepare. It can be stored in the refrigerator for up to 3-4 days, allowing you to enjoy its refreshing zest with any meal, whenever you desire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar), cut into slices | 1 cup |
| Mustard oil | 2 tablespoons |
| Asafoetida (hing) | 1/4 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Fennel seeds (Saunf), coarsely powdered | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds), split | 2 teaspoons |
| Mustard seeds (Rai/Kadugu), split/coarsely pounded | 2 teaspoons |
| Red Chilli powder | 1 teaspoon |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Instructions:
-
Prepare the Carrot Mixture
Begin by placing the sliced carrots in a mixing bowl. Add in the kalonji, fennel seeds, methi seeds, mustard seeds, asafoetida, red chili powder, and salt. Toss everything together until well mixed. -
Heat the Mustard Oil
In a small pan, heat the mustard oil on medium heat until it reaches a high temperature, releasing a strong aroma. Once heated, pour the mustard oil over the carrot mixture. -
Mix and Let It Set
Stir the mixture well, ensuring the hot oil infuses the spices and carrots. The warmth of the oil will bring out the full flavors of the spices. Allow the mixture to cool slightly before serving or refrigerating. -
Serve or Store
Serve the Instant Carrot Pickle immediately with your favorite Indian flatbreads like Phulka, Whole Wheat Lachha Paratha, or Puri. Alternatively, store the pickle in an airtight container and refrigerate. It will stay fresh for 3-4 days, making it a perfect addition to your daily meals.
Allergen Information:
- Mustard Oil: Contains mustard seeds, which may cause an allergic reaction in sensitive individuals.
- Asafoetida (Hing): Often contains wheat flour, so individuals with gluten allergies should use caution.
- Spices: Generally safe, but individuals with spice sensitivities should adjust the quantity.
Dietary Preferences:
- Vegetarian: This Instant Carrot Pickle is completely vegetarian.
- Gluten-Free: If using a gluten-free hing substitute, this recipe can be made gluten-free.
- Vegan: Suitable for vegan diets when mustard oil is used.
Tips:
- Customize the Heat Level: Adjust the red chili powder to suit your spice tolerance. You can also use a milder chili powder for a less intense heat.
- For Extra Flavor: If you like a tangy twist, feel free to add a tablespoon of lemon juice or vinegar to enhance the pickle’s taste.
- Storage: This pickle can be stored for up to 3-4 days in the refrigerator. Always use a clean spoon while serving to prevent contamination.
Conclusion:
This Instant Carrot Pickle is a must-try for pickle lovers, offering the perfect combination of tanginess and spice that will instantly complement any Indian meal. With its easy preparation and short shelf life in the fridge, it’s the ideal side dish to spice up your meals without any fuss. Try it out and enjoy a flavorful, homemade Indian pickle that’s sure to become a family favorite!
