Go Back
indian carrot pickle

Instant Indian Carrot And Green Chilli Pickle

Instant Indian carrot and chilli pickle - a condiment that goes well with almost everything
Course Condiments
Recipe Cuisine Indian
Keyword Instant carrot pickle
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 300 gm
Author Sukanya Ghosh

Recipe Ingredients

  • 500 gm Orange / Red Carrots
  • 8-10 Green Chillies pieces cut into halves
  • 50 gm Ginger cut into thin strips, use new ginger with pale pinkish skin
  • 20 gm Turmeric Roots, grated or cut into thin discs
  • 1 tsp Turmeric powder
  • tsp Red chilli powder
  • 3-4 tbsp Salt, Rock salt crushed into powder form as required
  • 1 tsp Sugar , optional
  • 3/4 cup Mustard Oil
  • 1 Lemon alternately can use vinegar also

Pickling spices

  • 1 tbsp Fenugreek seeds / methi dana
  • 2 tbsp Mustard seeds
  • 1 tsp Ajwain / carom seeds
  • 1 Asafoetida crystal in powder form
  • 1 tbsp Bengali Panch phoron spice mix

Recipe Instructions

  1. Wash, cut and peel the carrots in baton size.
  2. Now any of the two you can do -
  3. Generously apply salt all over the carrots and green chillies, leave aside for an hour.

  4. or
  5. blanch the carrots in salted water for 5 minutes and then drain it.

  6. Next, drain out all the liquids from the carrots and spread out the pieces on a wide plate and leave to dry completely for 5-6 hours inside the home.
  7. If you sun dry them, carrots will shrunk and wont taste good in pickles.
  8. After making sure that not a drop of moisture remains on carrots, you can proceed with the pickling process.

Pickling Process

  1. First start with sterilizing a glass jar in hot boiling water for 15-20 minute. Let the jar dry out completely.
  2. Heat a pan and lightly roast the yellow mustard seeds and fenugreek seeds for 2-3 minutes.
  3. Grind it in mixer to a coarse powder.
  4. Gently dry roast ajwain and panch phoron separately and keep aside.
  5. Heat a pan, add the oil and let it warmed up on low heat. Do not heat the oil to its smoking point. It will give a bad taste to the pickle and also oil will lost all its preserving properties.
  6. Once the oil is sufficiently warmed up, add the carrots, grated turmeric pieces, ginger, green chillies.
  7. Add the coarsely powdered mustard and fenugreek seeds, follwed by turemric and red chilli powder..
  8. Give everything a nice stir.
  9. Switch off the heat.
  10. Next add the remaining ingredients - ajwain, panch phoron, and sugar if using.
  11. Keep mixing it with a clean spoon.
  12. Taste the pickle - it should taste very salty. If not, that is if the salt content is like in your daily cooking, then add more salt. See the note on salt too. Pickle should taste salty when you are preparing it.
  13. Once you check the seasonings, lastly add lemon juice. Give everything a nice vigorous stir.
  14. Keep the pickle pan in a clean place , if you want lightly cover it, but do not cover it completely.Condensation from the warm pickle may generates water droplets.
  15. Once it is cooled completely, pour it in your sterilized jar.
  16. If the jar becomes completely filled with the pickle upto the brim, then no need to add extra oil.
  17. If the jar is half filled or there is spme space remaining between the top of the jar till the level of the pickle, then pour some oil (heat the oil, then cool it) just enough to cover the pickle.

  18. You can taste the pickle right away but few days later, say after 2-3 days once the spices and carrots, chillies soaked up all the flavours, it will taste better.


  1. This pickle can be stored at room temperature till 3 months, provided the pickle is covered with layer of oil. and also if you keep the pickle jar in hot sunshine for a week.

Recipe Notes

Salt - table salt contains many chemicals to ensure it is free flow, do not absorb moisture and also bleaching agent. Moreover table salt contains higher sodium level. So table salt is generally not preferred for pickling.
But if you are using table salt, then reduce the amount of salt to 3 tsp.
Rock salt contains less sodium level and is less salty than the table salt. Hence you need larger amount of that in pickles.