Instant Carrot Pickle
A simple and instant pickle prepared with carrots, a perfect rice accompaniment, be it for curd/yogurt rice or for dal and rice.
Servings: 6
Calories: 37kcal
Ingredients
- 3 Carrots chopped 1.5 cups
- 1 tsp Salt
- ⅛ tsp Turmeric
- ½ tsp Red chili powder
- ¼ tsp Fenugreek powder
- 1 tbsp Oil
- 1 tsp Mustard seeds
- ½ tsp Asafoetida
Instructions
Prep - Work
- Wash and peel the carrot skin and chop them in your preferred shape. I chopped them lengthwise.
Steps
- In a glass bowl or steel vessel, (as we will pouring hot tadka, plastic container is not preferable) add the chopped carrots.
- Add the red chilly powder, methi powder, turmeric and salt and mix well.
- Make sure the spices are well incorporated.
- Then in a separate tadka pan, heat oil. Once the oil is hot, add the mustard seeds and hing. As they start to splutter, add it to the spiced carrots and mix well.
- That’s it. Yummy carrot pickle is ready. This stays up to 10 days when refrigerated.
Notes
- About ½ of mustard powder can be used along with other spices. It increases the shelf life.
- Kalonji or Nigella seeds can be used along with tadka for additional flavor.
- Adjust the salt and spices as per your preference.
Nutrition
Calories: 37kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 412mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5145IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg