Spicy Carrot Pickle is my go-to recipe when I want to add some excitement to everyday meals. I learned this recipe from my grandmother, who made it every winter when carrots were in season. The combination of fresh carrots, aromatic spices, and that perfect tang from lemon juice creates magic in every bite. It’s simple to make but loaded with flavor.
About the Recipe
This pickle stands out because it uses simple ingredients but creates complex flavors. The carrots stay crunchy while soaking up all the spicy goodness. It’s not too hot, not too mild – just right. You’ll love how the mustard seeds and curry leaves add their unique touch. Plus, it’s a great way to use up extra carrots.
Why You’ll Love This Recipe
First, it’s super easy to make – just mix and wait. The oil-based seasoning keeps the pickle fresh for weeks when stored properly. The carrots maintain their crunch, and the spices blend beautifully over time. It’s healthier than store-bought pickles since you control the ingredients. Best of all, it adds a pop of flavor to basic meals.
Spicy Carrot Pickle
Cooking Tips
– Use fresh, firm carrots for best results
– Don’t skip the cooling step after tempering
– Make sure all utensils are completely dry
– Cut carrots in uniform sizes for even pickling
– Use good quality oil for longer shelf life
Serving and Storing Suggestions
Serves 8-10 people. Total prep time: 30 minutes plus 2 days for pickling. Store in a clean, dry glass jar in the refrigerator for up to 1 month. Serve at room temperature with rice, flatbreads, or as a side with any Indian meal.
Similar Recipes
Nutrient Benefits
Carrots provide beta-carotene and vitamin A. The spices like turmeric and fenugreek offer anti-inflammatory benefits. Ginger and garlic boost immunity. The fermentation process creates good bacteria that help digestion.
Spicy Carrot Pickle
Ingredients
- 15 carrots (peel & cut into long pieces)
- 2 onions (chopped into big cubes)
- 1/2 tbsp ginger-garlic paste
- 2 dry red chilies (broken into pieces)
- 2 tsp coriander powder
- 1 tsp mustard powder
- 1/2 tsp cumin (jeera powder)
- 1/4 tsp fenugreek (methi powder)
- 1 1/2 tsp brown sugar (or powdered jaggery)
- 3 tsp lemon juice or vinegar
- 2 tsp red chili powder
- A pinch of asafoetida (hing)
- 1 tbsp salt (or to taste)
For the seasoning:
- 1 cup oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds (jeera)
- 1/4 tsp urad dal (black gram)
- 1/4 tsp methi (fenugreek seeds)
- 1 tbsp curry leaves
Instructions
- Make a coarse paste of the onions and keep aside.
- Heat the oil in a deep frying pan and add mustard seeds, cumin seeds, fenugreek seeds and urad dal to it. Once the seeds splutter add asafoetida, broken red chilies and curry leaves too.
- Then add onion paste, ginger-garlic paste and sauté till golden brown. Turn off the stove and allow it to cool.
- After the mixture cools, add the carrot pieces, salt, lemon juice and all other ingredients. Mix well and store in an airtight jar. Refrigeration is required.
- Allow the carrots to marinate in this mixture for 2 days. The pickle is then ready to serve.
- Serve with steam rice or curd (yogurt) and rice.
Sign up for our newsletter
Frequently Asked Questions
Can I use different colored carrots?
Yes. Orange, purple, or yellow carrots work well. Each adds its unique color and slightly different flavor to the pickle. Just make sure they’re fresh and crisp.
How long will this pickle last?
When stored properly in a clean, airtight jar in the refrigerator, this pickle stays good for about 4-6 weeks. Always use a dry spoon to serve.
Can I reduce the oil quantity?
The oil acts as a preservative and carrier for spices. You can reduce it slightly, but don’t cut it too much as it affects preservation and taste.
