Instant Chili Carrot Pickle in Mustard Sauce

Eating freshly prepared pickle using seasonal vegetables is fun in itself. The veggies tastes the best when they are in season. I love preparing and trying my hands on different type of pickles. This pickle was inspired by one of my uncle’s neighbour. Many years back, when I went to stay at my uncle’s house, one of their neighbour shared some pickle with them. I absolutely loved it and that taste stayed with me for life. So when I found Indian carrot (red) in Toronto, I decided to give it a try! This is absolutely delicious!

We Indians love pickle. I have many Indian pickle recipes like instant carrot pickle, instant grapes and mango pickle, gunda or lasoda mango pickle or my most famous chana fenugreek mango pickle. None of these pickles are possible without pickle masala.

You can store this pickle in refrigerator for few days. Let’s see how it’s made.

Please note that you can see printable version at the end. You need to use chrome browser to print or save a one pager copy of the recipe.

Preparation Time: 15-20 minutes

Cooking Time: 0 minutes

Ingredients:
5-6 jalapeno or any mild pepper cut length wise in desired size
2-3 carrot sliced in circle
2 tbsp split mustard (rai kuriya)
1 tbsp crushed dry fenugreek (methi kuriya)
1 tbsp crushed dry fennel
2 tbsp lemon juice
1 tsp white vinegar
1 tsp turmeric powder
Small pinch of asafoetida
Salt to taste
Olive oil as needed

Procedure: 
1. Clean jalapenos and carrots and cut in desired shape and size.

2. In a small blender jar, add all the ingredients (except pepper and carrot) and about 2-3 tabs of olive oil and blend it for a minutes or so. You can also use whole mustard seeds, fenugreek seeds and fennel seeds if you don’t have it in powder form.

3. In clean bowl, mix slices of pepper and carrot with the masala paste. Mix well. Add more oil, adjust the salt if needed.

4. Fill this pickle in clean jar. Keep near sunny window for 2-3 days and eat. Keep it in refrigerator to increase the shelf life.

5. Enjoy this pickle with any Indian curries and roti/paratha. We also love to eat this pickle with fafda gathia and masala chai. As mustard seeds marinate, it adds tang to the pickle.

Hope you will try this pickle recipe and will enjoy as we did!

Also let me know if you have any questions regarding this pickle.

Thank you for visiting my blog. Until next time!

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Instant Chili Carrot Pickle in Mustard Sauce

  • Difficulty: easy
  • Print

Ingredients:
5-6 jalapeno or any mild pepper cut length wise in desired size
2-3 carrot sliced in circle
2 tbsp split mustard (rai kuriya)
1 tbsp crushed dry fenugreek (methi kuriya)
1 tbsp crushed dry fennel
2 tbsp lemon juice
1 tsp white vinegar
1 tsp turmeric powder
Small pinch of asafoetida
Salt to taste
Olive oil as needed

Procedure:
1. Clean jalapenos and carrots and cut in desired shape and size.

2. In a small blender jar, add all the ingredients (except pepper and carrot) and about 2-3 tabs of olive oil and blend it for a minutes or so. You can also use whole mustard seeds, fenugreek seeds and fennel seeds if you don’t have it in powder form.

3. In clean bowl, mix slices of chili and pepper with the masala paste. Mix well. Add more oil, adjust the salt if needed.

4. Fill this pickle in clean jar. Keep near sunny window for 2-3 days and eat. Keep it in refrigerator to increase the shelf life.

5. Enjoy this pickle with any Indian curries and roti/paratha. We also love to eat this pickle with fafda gathia and masala chai. As mustard seeds marinate, it adds tang to the pickle.

Enjoy!
https://bhavnasfoodjourney.com

Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

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