- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Serving: 4 People
- Calories: 387 kcal
- Carbohydrate Content: 56.63 g
- Cholesterol Content: 0 mg
- Fat Content: 17.49 g
- Fiber Content: 16.6 g
- Protein Content: 7.25 g
- Saturated Fat Content: 2.615 g
- Serving Size: 1
- Sodium Content: 1513 mg
- Sugar Content: 24.81 g
- Trans Fat Content: 0.075 g
Carrot Pickle
Carrot pickle or Gajar Ka aachar is a perfect side dish with your meals during winters. It is the easiest and yummy pickle to make. To make the carrot pickle, choose fresh and baby carrots without blemish. Carrot pickle can be served with the parathas, roti and as a side dish with your meal. You can make it in advance and store the carrot pickle for a few weeks. Learn how to make carrot pickle.
Ingredients of Carrot Pickle Recipe
- Carrots, cut into thin slices - 500 gm
- Nigella seeds (kalonji) - 1/2 Tablespoon
- Turmeric powder - 1 Tablespoon
- Fenugreek seeds - 1/2 Tablespoon
- Salt - 1 Teaspoon
- Lemon - 1
- Mustard seeds - 1 Tablespoon
- Chilli Powder - 1 Teaspoon
- Oil - 2 Tablespoons
- A pinch of asafoetida
How to Make Carrot Pickle
Step 1: In a bowl, combine carrots, nigella seeds, salt, turmeric powder, lemon juice. Mustard seeds, chili powder, fenugreek seeds, asafoetida and mix them well. Keep aside.
Step 2: In a small pan, heat the mustard oil and once it’s appropriately heated, turn off the flame and add hot mustard oil in the carrot mixture and mix them well.
Step 3: Let the mixture cool, and your delicious carrot pickle is ready to serve.
Step 4: Serve the carrot pickle with paratha or roti. You can also store it in an air-tight container for one week.
Check Price for Ingredients
- Carrots – Check Price
- Nigella seeds (kalonji) – Check Price
- Turmeric powder – Check Price
- Fenugreek seeds – Check Price
- Salt – Check Price
- Lemon – Check Price
- Mustard seeds – Check Price
- Red chili powder – Check Price
- Oil – Check Price
- Asafoetida (hing) – Check Price
