5 from 1 vote

Carrot pickle is made by preserving fresh sliced carrots with a spice blend comprising different types of mustard seeds, fennel seeds, mustard oil, and more. Learn the process to make carrot pickle easily at home.

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KEY TAKEAWAYS

The process to make carrot pickle at home is simple and needs a strategic approach.
Serve the pickle along with steamed white rice, bread slices, Indian breads, dosa, curries, pulao, soups, and salads to enhance the taste and dining experience.

Store the pickle in a sundried airtight glass jar in a cool dark place. You may put it in your fridge for an extended life.
Carrot pickle typically offers a tangy, spicy, and pungent taste along with a sweet and umami undertone.
Alternatives such as mango cucumber pickle, radish pickle, pineapple pickle, mixed vegetables pickle, and others will offer a closely similar taste.

This recipe came from a woman who handles lights and sound at our local drama group. I met her backstage during a rehearsal of a drama. She was eating during a short break and offered me some. I was curious and asked for the recipe of the pickle specially.

She jotted it down on the back of a prop list. I tried it that Sunday. My husband said it was lovely, and the boys loved it. Now, it is our regular condiment. That encounter reminded me that creativity does not always take center stage—sometimes, it’s quietly packed in a backstage tiffin.

How to Make Carrot Pickle? (Step by Step Guide with Images)

Step 1. At first take 1kg carrots. Cut the heads and peel it. Then wash it few times with normal water and again wash it with hot water pouring salt in it. Select the carrot, not too thick not too thin.

(Pro tip: Whenever you are making carrot pickle do wash it with hot water pouring salt in it, this enhances the cleaning process which adds longevity to the pickle shelf life.)

Step 2. Now cut the carrots into thin pieces (longitudinal).

Step 3. Now add ½ tbsp turmeric powder and ½ tbsp salt into the carrots.

Step 4. Now mix everything very well.

Step 5. Steam the carrots for 3 to 4 mins on high flame till it is 50% cooked.

Step 6. When it is 50% cooked take it out on a plate and let it sun dry for 4 hours so that the moisture in it gets wither away.

Step 7. Now let’s make the spice mix for the carrot pickle. Add 3 tbsp fennel seeds, 1 tbsp yellow mustard, 1 tbsp brown mustard seeds and ½ tbsp fenugreek seeds in a frying pan.

(Pro tip: Fennel seeds enhances the flavour of the carrot pickle. Yellow mustard is optional.)

Step 8. Now flame on the gas and sauté all the spices for 2 mins.

(Pro tip: If you sauté the spices then the moisture inside it will wither away which enhances the self-life of the pickle.)

Step 9. When it is done, take it out on a plate and keep it side for cooling.

Step 10. Now add 200ml of mustard oil and heat the oil. When it is hot, turn off the flame and keep it aside for cooling.

(Pro tip: Heating the oil makes the raw smell of the oil withers away and also add a nice flavour to the pickle.)

Step 11. Till now the spices which are sautéed are cooled. Grind the spices into a coarse powder.

Step 12. Now add pinch of asafoetida into the oil (lukewarm).

(Pro tip: Asafoetida enhances the flavour the pickle but if you want, you can skip it.)

Step 13. Now add 1 tbsp Kashmiri red chili powder, 1 tbsp red chili powder, 1 tbsp salt, 1 tbsp turmeric powder, 1 tbsp brown mustard seeds, 1 tbsp yellow mustard seeds, ½ tbsp fenugreek seeds and ½ nigella seeds.