5 from 1 vote

Embark on a culinary journey into the world of pickling with this enticing Carrot Pickle recipe.

From meticulously selecting carrots to an artful blend of spices, each step is crafted to perfection.

Elevate your culinary skills with expert tips and relish the delightful fusion of tangy, spicy, and crisp flavors.

Table of Contents

KEY TAKEAWAYS

Hot water and salt cleaning, along with sun-drying, are crucial for pristine carrots, enhancing taste and extending the pickle’s shelf life.
Smart steaming for a short duration and sun-drying ensure crisp carrot texture, vital for a satisfying pickle.

A well-balanced spice mix, including fennel seeds and optional yellow mustard, creates a harmonious and flavorful carrot pickle.
Sautéing spices, heating mustard oil, and layering with oil contribute to the pickle’s preservation, maintaining quality and taste.
Tangy and spicy, the carrot pickle offers a versatile condiment that pairs well with diverse dishes, adding a burst of flavor to meals.

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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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).

(Expert 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.

Step 14. Now mix everything very nicely.

Step 15. Now add the sun-dried carrots and spice mix into it. Mix it very nicely.

Step 16. Your carrot pickle is ready. Store it into a sun-dried jar and enjoy the delicacy.

Pro Tips for Making Carrot Pickle

Clean and Prep: Make sure to choose fresh and firm carrots for the best pickle. Peeling the carrots not only enhances the taste but also extends the pickle’s shelf life.

Cleaning Hack: Hot water with salt is a secret weapon for cleaning carrots. It boosts cleanliness, adding to the pickle’s longevity.

Slice Uniformly: Cutting carrots into consistent thin slices ensures even flavor distribution in every bite.

Turmeric & Salt Magic: Adding turmeric and salt at this stage sets the base for rich flavors. Mix thoroughly for an even coating.

Smart Steaming: Steam the carrots for a short duration—around 3-4 minutes—to retain a crisp texture in the final pickle.

Sun-Dry Perfection: Sun-drying the semi-cooked carrots for 4 hours eliminates excess moisture, crucial for a longer shelf life.

Spice Mix Wisdom: Fennel seeds elevate the pickle’s taste, and yellow mustard is optional for those seeking a unique twist.

Sauté for Preservation: Sautéing spices removes moisture, enhancing the pickle’s durability. Keep the flame on for a quick 2-minute sauté.

Oil Infusion: Heating mustard oil eliminates its raw smell, providing a delightful aroma to the pickle. Allow it to cool before use.

Grinding Spice Mix: Grinding the sautéed spices into a coarse powder intensifies the flavor, creating a perfect base for the pickle.

Asafoetida Essence: A pinch of asafoetida adds a unique depth to the pickle’s flavor. While optional, it enhances the overall taste.

Balancing Act: The right blend of Kashmiri red chili powder, regular red chili powder, salt, turmeric, mustard seeds, fenugreek seeds, and nigella seeds is the key to a well-balanced pickle.

Mixing Magic: Thoroughly mix the spice blend with the sun-dried carrots for an even distribution of flavors.

Storing Tips for Carrot Pickle

Choose the Right Jar: Opt for a sun-dried jar to store your carrot pickle. Make sure it’s clean and completely dry to prevent any moisture.

Layering Technique: Layer the pickle evenly in the jar to ensure consistent flavors. This also helps in easy serving and retrieval.

Oil Seal: Pour a thin layer of the cooled mustard oil over the pickle before sealing the jar. This acts as a natural preservative and enhances the pickle’s taste.

Refrigeration Advisory: While carrot pickles are known for their longevity, storing them in the refrigerator can further extend their shelf life. This is especially beneficial in warmer climates.

Avoid Moisture: Keep the pickle away from moisture to prevent any unwanted changes in texture or taste. A dry environment is crucial for maintaining its quality.

Cool Before Sealing: Ensure both the pickle and the jar are at room temperature before sealing. This prevents condensation inside the jar, preserving the pickle better.

Keep Away from Sunlight: Store the jar in a cool, dark place. Exposure to sunlight can alter the flavors and compromise the quality of the pickle.

What to Serve with Carrot Pickle?

Rice Delight: Pair your carrot pickle with steamed white rice. The pickle’s tanginess and spice perfectly complement the simplicity of rice.

Bread Bliss: Spread carrot pickle on slices of bread or serve it with toasted bread for a quick and tasty snack.

Chapati Champions: Enjoy carrot pickle with freshly made chapatis or rotis. The combination adds an extra layer of flavor to your meal.

Paratha Party: Serve carrot pickle alongside stuffed parathas for a delightful burst of taste. The flakiness of parathas pairs wonderfully with the pickle.

Dosa Drama: Add a spoonful of carrot pickle to dosas for an exciting twist. The contrast of textures and flavors will elevate your dosa experience.

Curry Companion: Use carrot pickle as a side dish with your favorite curry. The pickle’s spiciness complements the richness of curry dishes.

Pulao Party: Serve carrot pickle alongside pulao or biryani for a flavorsome combination. The pickle’s kick adds a nice contrast to the aromatic rice dish.

Salad Sensation: Toss some carrot pickle into your green salad for a unique and spicy twist. It transforms a regular salad into a flavorful delight.

Soup Surprise: Add a spoonful of carrot pickle to clear soups or lentil soups for an unexpected burst of flavor. It adds a spicy warmth to your soup.

How Does Carrot Pickle Taste?

Tangy and Spicy Fusion: Carrot pickle offers a delightful blend of tangy and spicy flavors, creating a harmonious fusion on the taste buds.

Crisp Carrot Texture: The carrots maintain their crisp texture, providing a satisfying crunch with each bite.

Natural Sweetness: The carrots, having absorbed the spice blend, carry a subtle natural sweetness that complements the overall taste.

Warm Turmeric Undertones: Turmeric contributes warm undertones to the pickle, enhancing both the flavor and visual appeal.

Pungent Aroma of Mustard Oil: The mustard oil, infused with sautéed spices, adds a pungent and aromatic dimension to the pickle.

Distinctive Fennel Seed Elevations: Fennel seeds play a crucial role in elevating the pickle’s taste, adding a distinct and aromatic note.

Optional Mustard Twist: Yellow mustard, though optional, brings a unique twist to the flavor profile for those seeking an extra kick.

Balanced Spice Mix: The spice mix, featuring red chili powders, mustard seeds, fenugreek seeds, and nigella seeds, achieves a well-balanced and flavorful composition.

Umami Depth with Asafoetida: Asafoetida, if included, contributes an umami depth to the overall flavor, enhancing the taste experience.

Versatile and Mouthwatering: The result is a versatile and mouthwatering condiment that can be enjoyed on its own or paired with various dishes for an extra burst of flavor.

Carrot Pickle Alternatives

Mango Pickle: Tangy raw mango pieces, sun-dried with red chili powder, fenugreek seeds, and mustard oil for a flavorful kick.

Cucumber Pickle: Thinly sliced cucumbers mixed with dill, white vinegar, sugar, and black pepper, offering a refreshing crunch.

Garlic and Chili Lemon Pickle: Garlic cloves marinated in lemon juice, red chili flakes, and olive oil for a zesty, spicy twist.

Mixed Vegetable Pickle: Assorted veggies like carrots, cauliflower, and beans, sun-dried with pickle masala and mustard oil for a diverse flavor.

Sweet and Spicy Pineapple Pickle: Fresh pineapple chunks marinated in honey, chili powder, and cinnamon for a unique sweet and spicy blend.

Radish and Mint Pickle: Grated radishes combined with mint leaves, tossed in a chaat masala, black salt, and cumin powder mix for a cool pickle.

Green Chili Garlic Pickle: Slit green chilies mixed with chopped garlic, marinated in a blend of vinegar, mustard seeds, and turmeric for a spicy kick.