Aug 2, 2014

Carrot Pickle

Summer or Early summer always reminds me of the Pickle Season when i was a kid. Back in India early summer is the season for Raw Mangoes, where our moms, aunts, and grand mothers or at least one in the family will have the job to make these pickles and pass on to the rest of the family. In my family as my mom is working mother, pickles usually come from my grand mother or aunts. But my mom is good at making Cauliflower Pickle which is little fancy compare to those traditional pickles and is my favorite. This doesn't last that long compare to other Traditional pickles like aavakaya or usirikaya.  In the same lines i have made raw papaya pickle once and it is a super hit in my family and friends. Today I have tried the same with carrot and tasted fantastic! So that makes it complete for me to make extremes with Carrot, Carrot Halwa to this Carrot Pickle! YaY! Here is the recipe, Njoy!

Carrot - 4 medium ( or 2 cup bite size pirces)
Turmeric Powder - 2 tsp
Red Chili Powder - 1/4 cup
Salt - 2 Tbsp
Lime Juice - 2 Tbsp
Oil - 1/2 cup
Fenugreek ( Methi) Seeds - 1 Tbsp
Mustard Seeds - 1/4 cup
Garlic - 6 to 8

For Tempering:
Oil - 1 Tbsp
Curry Leaves - 10
Chana Dal - 1 Tbsp
Urad Dal - 1 Tbsp
Mustard Seeds - 1 Tbsp

  1. Trim the edges of the carrots, peel them and cut into small pieces. Take the carrot pieces into medium bowl.
  2. Add turmeric powder, salt, red chilli powder.  Add lime juice to the bowl.
  3. Grind the Fenugreek seeds into powder and add this to the bowl. Grind the Mustard Seeds into powder and add this to bowl. Crush the Garlic roughly in the mortar and add it to bowl. 
  4. Mix the carrot pieces with all the spices and mix it very well. Pour Oil into the bowl. and mix it very well. 
  5. Close the bowl with lid so that the flavors will be packed inside and leave it for 5 hours. Taste and adjust salt as needed.
  6. Now make the Indian Tempering and add it to bowl and mix it very well  so that tempering will get distributed in the pickle. 

Now transfer this to air-tight container glass jar. If you can resist you can start using it from the next day for the best taste and flavor. But I have tried it right away with white hot fluffy rice and some ghee, and it tastes so delicious.....! This stores up to 5 days out side and up to 10 -15 days in the refrigerator.

There are already Step-by-Step instructions for making the Papaya Pickle,  you can follow the same and just replace the Carrot pieces instead of Papaya pieces. Bingo!

As the carrots are little sweet in nature, you might need more red chilli powder than other versions. And also as carrot is little hard compare to papaya or cauliflower you will appreciate this pickle after 2 or 3 days as the carrots will get sink in with spices and oil.

will be back with another seasonal recipe,
until then take care



Thanks for visiting Yum! Yum! Yum!. I really appreciate your time in dropping a note for me. Your comments are truly motivating and feedback allows me to improve more to bring the best.



Related Posts Plugin for WordPress, Blogger...