Carrot pickle, a popular winter side dish, is not only incredibly tasty but also beneficial for digestion due to its probiotic content. If you've been chasing that nostalgic taste of your grandmother's authentic pickle, this traditional recipe—and a bonus mixed-vegetable version—is for you!
Method 1: Classic Carrot Pickle
This recipe focuses solely on carrots, allowing their natural sweetness and the robust spices to shine.
Ingredients You'll Need
| Ingredient | Quantity | Purpose |
| Carrots | 500 grams | Main vegetable |
| Mustard Oil | 1/4 cup | Base oil |
| Red Chili Powder | 2 teaspoons | Heat |
| Turmeric Powder | 1 teaspoon | Color and health |
| Dry Mango Powder (Amchur) | 1 teaspoon | Tanginess |
| Vinegar | 1 teaspoon | Preservation/flavor |
| Salt | As per requirement | Seasoning |
| Nigella Seeds (Kalonji) | 1 teaspoon | Flavor |
| Asafoetida (Hing) | A pinch | Flavor |
| Whole Spices (for roasting & grinding): | ||
| Coriander Seeds | 2 teaspoons | |
| Fennel Seeds (Saunf) | 2 teaspoons | |
| Mustard Seeds (Rai) | 2 teaspoons | |
| Cumin Seeds (Jeera) | 2 teaspoons | |
| Fenugreek Seeds (Methi) | 1 teaspoon |
📝 Step-by-Step Preparation
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Prepare the Carrots: Peel the carrots and cut them into thin slices. Rinse them thoroughly and use a clean cloth to pat them completely dry.
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Roast the Spices: Place a pan on the stove. Add fenugreek, coriander, mustard, cumin, and fennel seeds. Dry-roast them until they start to crackle and release an aroma. Let the spices cool, then grind them coarsely into a powder.
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Sauté the Carrots: Heat the mustard oil in a pan. Once hot, add the nigella seeds and a pinch of asafoetida. Immediately add the prepared carrots and mix well, cooking for about 2 minutes.
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Spice it Up: Turn off the heat. Add the red chili powder, turmeric powder, and the coarsely ground spice mixture. Mix everything thoroughly.
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Final Touches: Add the dry mango powder, salt, and vinegar. Mix one last time.
Your delicious carrot pickle is ready to be enjoyed!
Method 2: Mixed Carrot and Radish Pickle
This variation adds ginger, radish, and chilies for a more complex flavor profile.
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Chop and Dry: Wash and peel the carrots, radishes, and ginger. Pat them completely dry with a napkin and chop them into fine pieces. Wash, dry, and slit the green chilies, removing the stems and cutting them into two pieces.
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Coarsely Grind Spices: Dry-roast fennel seeds, coriander seeds, cumin seeds, mustard seeds, yellow mustard seeds, and fenugreek seeds over low heat for one minute. Once cooled, grind them coarsely.
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Combine Ingredients: Transfer the chopped carrots and radishes to a large bowl. Add the roasted ground spices along with all the remaining powdered spices: salt, garam masala, red chili powder, nigella seeds, and turmeric powder. Mix well.
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Add Oil and Vinegar: Heat the mustard oil and let it cool slightly. Pour the lukewarm oil over the pickle mixture and mix thoroughly. Finally, add the vinegar and mix again.
