Carrot and 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!!
Servings: 20 SERVINGS
Calories: 11kcal
Ingredients
- 500 grams Washed and peeled carrots
- 250 grams Washed and cleaned Chilies
- 50 grams Yellow Turmeric
- 75 grams White Turmeric
- 1.5 tablespoon Rai Kuria (cracked mustard seeds)
- ½ tablespoon Crushed black mustard seeds
- 1½ teaspoon Deggi Mirch or Red chili Powder (adjust according to taste)
- 1 teaspoon Haldi (Turmeric powder)
- ½ 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 (asafoetida)
- 1 teaspoon Kala namak (Black salt)
- 225 grams Oil
- 64 ML Vinegar (used as a preservative and flavoring agent)
Instructions
- Wash and clean carrots and chilies.
- Allow the veggies to air dry for an hour or more.
- Slice them lengthwise.
- Peel and wash haldi.
- Pat them dry.
- Slice them lengthwise.
- Assemble: all the dry spices.
- Heat oil in a pan.
- Add spices to the hot oil.
- 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.
- Add sliced carrots and cook for 2-3 minutes on medium flame until soft. Take the pan off the flame.
- Add Haldi (turmerics).
- Add salt and vinegar. Please do not skip vinegar. It's used as a preservative and flavoring agent in this pickle.
- Add sliced chilies.
- And mix until well blended. Adjust seasonings and mix again.
- Cover the pan and let the chilies soak in all the flavor. Let it sit for 20 -30 minutes.
- 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.
- Stays fresh for 2-3 months at room temperature. Yields - 2 - 16 oz jars - appx. 1 kg pickle.
Notes
Some basics tips about pickle!
- Always use clean, dry jars to store pickles.
- Hygiene and cleanliness are essential while making a pickle.
- Pickles should always remain covered in oil at all times. Less oil could cause the pickle to go rancid.
- The oil acts as a preservative and allows the pickle to be stored for a more extended period at room temperature.
- Follow the recipe carefully. In some methods, vinegar or lemon juice are used as a preservative and flavoring agents.
Nutrition
Calories: 11kcal | Fat: 1g | Sodium: 232mg