Instant Carrot Chili Pickle

Super easy and quick Instant Carrot Chili Pickle! This crunchy and spicy pickle is prepared with fresh carrots,chilies and flavored with aromatic Indian spices. So fresh and delicious!!

Instant Carrot Chili PickleHello 2017 and a very happy new year to all Image result for wordpress party emoticons codeImage result for wordpress party emoticons code !! After the long winter-break, moments of relaxation and merriment, I am back to blogging and soooo looking forward to a year full of healthy, yummy and innovative recipes. And what would be a better way to start the new year with my favorite fresh Instant Carrot Chili Pickle that I happened to make over the holidays. 

Instant Carrot Chili Pickle is a staple in my house and is a perfect accompaniment to any Indian meal. In fact, pair it with your favorite dish and add zing to any meal. Back home, this pickle is prepared with red carrots which adds a beautiful color.

This recipe comes from my Mom’s diary who was an excellent cook and made the best pickles in our family. In fact, whenever she visited friends or family, she would carry a bottle of her prepared pickle and would gift them as a simple expression of her love 💕💕. 
Instant Carrot Chili Pickle

When the markets were flooded with red carrots during the brief season of Dec-Jan, my mom would buy carrots, chilies and turmeric in bulk and make a huge batch of this pickle. Why turmeric? Turmeric has anti-bacterial and inflammatory properties and that’s why she always added yellow and white turmeric to this pickle. 

RECIPE DETAIL – In winters, yellow turmeric can be found in your local Indian grocery stores. If you can’t find them, feel free to leave that out and continue with rest of the recipe. Few tips- 

  • Test the chilies before adding to the pickle. If you find them too spicy, de-seed the chilies, slice and add to the pickle.
  • Adjust the spice level as per taste.
  • Mustard oil can be used a substitute to vegetable oil.

step by step carrot pickle indian style with pictures

Not many people make pickles/achar at home. Some find it too difficult, some find it time consuming or it requires too much energy. But trust me, its the most easiest work. Simply chop or slice fresh ingredients, tossed them in spices, add oil and preserve…. that’s it. Quick and simple. Take my word for it.

Though there are some rules which needs to be followed. 

  • Image result for tick mark symbol Veggies should be completely dried. There should be no moisture left.
  • Image result for tick mark symbol Always use clean dry jars to store pickles.
  • Image result for tick mark symbol Hygiene and cleanliness is very important while making a pickle.
  • Image result for tick mark symbol Pickles should remain covered in oil at all times. Less oil could cause the pickle to go rancid.
  • Image result for tick mark symbol Oil acts as a preservative and allows the pickle to be stored for a longer period of time at room temperature.
  • Image result for tick mark symbol Follow the recipe carefully. In some recipes, vinegar or lemon juice are used as a preservative and flavoring agents.

Follow the step by step pictures below and give this simple pickle a try. Pair it along side with your favorite meal and take it to a whole next level! Imagine a bowl of hot rice, dal along with this pickle….drool, drool.. Image result for drool emoticon wordpress Image result for drool emoticon wordpress

Instant Carrot Chili Pickle will satisfy all your hot and spicy pickles craving. In one word, this pickle is irresistible!! 

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Carrot and Chili Pickle
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Super easy and quick Instant Carrot Chili Pickle! This crunchy and spicy pickle is prepared with fresh carrots,chilies and flavored with aromatic Indian spices. So fresh and delicious!!
Servings Prep Time
2 8 OZ JARS 1 HOUR
Cook Time
30 MINUTES
Servings Prep Time
2 8 OZ JARS 1 HOUR
Cook Time
30 MINUTES
Carrot and Chili Pickle
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Super easy and quick Instant Carrot Chili Pickle! This crunchy and spicy pickle is prepared with fresh carrots,chilies and flavored with aromatic Indian spices. So fresh and delicious!!
Servings Prep Time
2 8 OZ JARS 1 HOUR
Cook Time
30 MINUTES
Servings Prep Time
2 8 OZ JARS 1 HOUR
Cook Time
30 MINUTES
INGREDIENTS
  • 500 grams Washed and peeled carrots
  • 250 grams Washed and cleaned Chilies
  • 50 -75 grams Yellow Turmeric
  • 50 -75 grams White Turmeric
  • 1.5 tablespoon Rai Kuria (cracked mustard seeds)
  • 1/2 tablespoon Crushed black mustard seeds
  • 1.5 teaspoon Degi Mirch or Red chili Powder (adjust according to taste)
  • 1 teaspoon Haldi (Turmeric powder)
  • 1 teaspoon Fenugreek seeds powder
  • 1 teaspoon Crushed fennel seeds
  • 1 teaspoon Sugar
  • 2 teaspoon Salt (adjust to taste)
  • A pinch of Citric acid (optional)
  • A pinch of Hing (asofetadia)
  • 1 teaspoon Kala namak (Black salt)
  • 1 cup Oil
  • 1/4 cup Vinegar (used as a preservative and flavoring agent)
CHANGE SERVING SIZE: 8 OZ JARS
CHANGE UNITS:
METHOD
  1. Wash and clean carrots and chilies.
  2. Allow the veggies to air dry for an hour or more.
  3. Slice them lengthwise.
  4. Peel and wash haldi.
  5. Pat them dry.
  6. Slice them lengthwise.
  7. Assemble all the dry spices.
  8. Heat oil in a pan.
  9. Add spices to the hot oil.
  10. Mix and allow the oil-spice mix to sizzle for a minute on a medium flame. Keep stirring and be careful not to burn the spice mix.
  11. Add sliced carrots and cook for 2-3 minutes on medium flame until soft. Take the pan off the flame.
  12. Add Haldi (turmerics).
  13. Add salt and vinegar. Please do not skip vinegar. It's used as a preservative and flavoring agent in this pickle.
  14. Add sliced chilies.
  15. And mix until well blended. Adjust seasonings and mix again.
  16. Cover the pan and let the chilies soak in all the flavor. Let it sit for 20 -30 minutes.
  17. Transfer the achar to a clean jar. If needed, heat more oil and pour over the achar. Pickle needs to be covered in oil at all times.
  18. Stays fresh for 2-3 months at room temperature.
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