Carrot and green chilli pickle is usually served with Chole Masala or Pindi Chole, though it goes well with any Indian meal. There are various recipes and methods of preparing carrot pickle; this one’s a no-cook recipe.
This instant carrot pickle stores well for a week to ten days in the refrigerator and tastes even better once the flavours develop in a couple of days. Don’t worry about storing this recipe of carrot pickle for even a couple of weeks, as vinegar is an excellent preservative by itself.
To make a larger batch to store for a month or two, you could increase the quantities and cook the carrot pickle, thereby increasing its shelf life. Add 2-3 tablespoons of mustard oil (or as required) to the recipe and cook the carrot pickle for a few minutes, only enough to cook the mustard seeds and vinegar without the carrots and chillies losing their bite and crunch.
The carrots and chillies maintain their crunch for a couple of weeks with the instant no-cook method. In the cooked version of this pickle, the carrots would tend to soften in a few days.
I prefer to make this instant carrot pickle with red carrots abundantly available in India during winters. Better colour, better flavour… For the rest of the year, orange carrots work.
Ingredients to make Instant Carrot Pickle
2 medium carrots
6-7 green chillies
2 tsp mustard seeds
2 tbsp vinegar
½ tsp turmeric powder / haldi
½ tsp black salt
Salt to taste
Method of making Instant Carrot Pickle
Cut the carrots in to batons, pat dry with a kitchen towel. Slit green chillies in to halves. Powder the mustard seeds.
Mix all the ingredients and let it rest for 30 minutes or so for the carrots and chillies start to soak in the flavours.
This instant carrot pickle tastes better starting day two or three, once the flavours develop and blend.
Visit the condiments section for more Indian condiments’ recipes.
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