Carrot Pickle


  1. Carrot (cut lengthwise) – 4 cups
  2. Chilly powder – 2 tsp
  3. Turmeric powder – 1 tsp
  4. Asafoetida powder – 1 tsp
  5. Fenugreek seed powder – 1/4 tsp
  6. Fenugreek seeds – 1/4 tsp
  7. Mustard seeds – 2tsp
  8. Curry leaves
  9. Vinegar – 2 tsp
  10. Lime juice – 1 tsp
  11. Salt
  12. Water – 1 1/2 cup
  13. Gingelly oil – 1/4 cup


  1. Marinate carrot with 1tsp chilly powder,turmeric powder,asafoetida powder,fenugreek powder,salt and keep aside for 1 hour.
  2. Heat oil in a pan.splutter 1 tsp mustard seeds,fenugreek seeds,curry leaves and add 1 tsp chilly powder to it and saute well.
  3. Add water to it and once it starts boiling turn off the fire.
  4. Add vinegar, limejuice and salt to it and mix well.
  5. Once it is cool,  add carrot pieces and mix .
  6. Finally add powdered mustard to it.
  7. Shake well and store in an air tight container.
  8. Give it 3 to 4 days before start consuming
  9. As we do not use any preservatives in this pickle, I suggest your keep your pickle in a refrigerator.

(Use of coconut oil is not recommended due to refrigeration)



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4 Responses

  1. viju says:

    Cool Recipe

  2. chrismy says:

    is it a gud idea to add water in pickle???

  3. prajusha says:

    Adding boiled warm water to the pickle is ok.

  4. Suzie says:

    Advantages of fenugreek seeds are, cholesterol control, sore throat, woman’s health,arthritis, reduce blood sugar (glucose ) levels. So this pickle is a taste with health too.

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