Eating freshly prepared pickle using seasonal vegetables is so much fun. The veggies tastes the best when they are in season. I love preparing and trying my hands on different type of pickles. Last time I prepared instant chili carrot pickle in mustard sauce, so this time when I got red carrot (Indian carrot), I decided to try something different. While thinking of what twist I can give to this pickle recipe, I remember tonnes of pickled grapes I have in my fridge. If you don’t have pickled grapes, you can use capers, green olives or raw karavande (karamda), it needs some sour raw fruit.
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.
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Preparation Time: 15 minutes
Cooking Time: 0 minutes
Ingredients:
4 jalapeno or any mild pepper cut length wise in desired size
1 carrot thinly sliced
Paste:
15-20 raw or pickled grapes
1 tsp split mustard (rai na kuriya) or whole mustard
1/2 tsp fennel seeds
1/2 tsp kalonji (nigella/onion) seeds
Small pinch of asafoetida
Salt to taste
1 tbsp lemon juice
2 tbsp olive oil
Procedure:
1. Clean jalapenos and carrot and cut in desired shape and size.
2. Add all sauce ingredients (except salt, lemon juice and olive oil) in mortar. Roughly crush it using pestle. Add salt (as needed), lemon juice and olive oil at the end and blend it well. .
3. In clean bowl, mix slices of pepper and carrot with the masala paste. Mix well. Add more oil and 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.
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.
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Best Carrot Chili Pickle
Ingredients:
4 jalapeno or any mild pepper cut length wise in desired size
1 carrot thinly sliced
Paste:
15-20 raw or pickled grapes
1 tsp split mustard (rai na kuriya) or whole mustard
1/2 tsp fennel seeds
1/2 tsp kalonji (nigella/onion) seeds
Small pinch of asafoetida
Salt to taste
1 tbsp lemon juice
2 tbsp olive oil
Procedure:
1. Clean jalapenos and carrot and cut in desired shape and size.
2. Add all sauce ingredients (except salt, lemon juice and olive oil) in mortar. Roughly crush it using pestle. Add salt (as needed), lemon juice and olive oil at the end and blend it well. .
3. In clean bowl, mix slices of pepper and carrot with the masala paste. Mix well. Add more oil and 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.
Bhavna's Food Journey 