Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, instant carrot pickle. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
furthermore, i learnt this instant pickle recipe from my father. while, he prefers and prepared only raw mango pickle. i have extended the same recipe to carrots. perhaps. Gajar-mirch ka achar लम्बे समय चलनेवाला गाजर मिर्च का अचार. This delicious recipe of Instant Carrot Pickle requires no wait at all!
Instant Carrot Pickle is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Instant Carrot Pickle is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook instant carrot pickle using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Instant Carrot Pickle:
- Get 3 carrot thinly sliced (approx 1.1/2 cup chopped carrot)
- Take 5 tbsp oil
- Get 2 inch Ginger thinly sliced
- Get 3/4 tsp mustard seeds
- Take 1 dried red chilli
- Take 1/4 tsp asafoetida/hing
- Make ready 10 Curry leaves
- Get 2 tsp Kashmiri red chilli powder (add more if u prefer spicy)
- Prepare 1/4 tsp turmeric powder
- Prepare 1 tsp mustard seeds powdered
- Prepare 1/4 tsp fenugreek seeds powdered
- Get 1 tsp white vinegar
- Get to taste salt
- Prepare 2 tsp lemon juice
This instant carrot pickle is really tempting, easy to prepare recipe that anyone can make with minimal time😀. This is the recipe you can prepare in winters as winter is the season of fresh carrots. Instant Carrot Chili Pickle is a staple in my house and is a perfect accompaniment to any Indian meal. Pair it with your favorite dish and add zing to any meal.
Instructions to make Instant Carrot Pickle:
- Firstly in a large pan add 2 tbsp oil and add Ginger Juliennes (thick piece's of Ginger)
- Furthermore add sliced carrot and saute well.
- Saute on medium flame for 1 minute, keep them aside, over frying makes carrot soft and loose crunchiness.
- Next to the same pan and oil add 3 more tbsp oil. Once oil is sufficiently hot then add dry red chilli, hing, Curry leaves, mustard seeds and till the mustard seeds splitter, further more add chilli powder, turmeric powder, salt, mustard seeds powder, fenugreek powder.
- (To prepare fenugreek seeds powder and mustard seeds powder dry roast and then powder them). Give a good mix and switch off the flame.adding spices to oil gives gives bright red colour to pickle. And be careful not to burn down the spices.
- Now add fried carrot and Ginger, additionally add vinegar, lemon juice then give a good mix. However it helps to prevent pickles from spoiling. Then give a good mix.
- Once the Pickle's is cooled completely. then transfer to the glass jar and clean the sides with the help of tissue paper
- Finally carrot Pickle's is ready serve immediately or store in air tight container.
- Notes :- if you want to pickle store for longer time then do not forget the refrigerator. Most noteworthy make sure to wash and Pat dry the carrot's overnight else there are chances for pickle to spoil quickly. Always remember to add 1:2 ratio of mustard powder and chilli powder to make a perfect pickle. Moreover using sesame oil makes the pickle more tasty.
This carrot pickle recipe is from North India where white mustard is commonly used unlike black mustard in the South. Owing to its texture, carrot is a perfect fit for this kind of instant pickle. Carrots picked the Indian way using spices. For pickle, heat oil and splutter mustard seeds. Take a bowl and add all the ingredients in it.
So that is going to wrap it up with this special food instant carrot pickle recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
