Instant Carrot Pickle

carrot pickle

                        Guest post    –  Instant Carrot pickle

 We all know that Carrots are a really good source of vitamins, minerals and fibre. These protect our body against cancer and cardiovascular diseases. These are also good for our eye sight.

Carrots pair up well with any vegetable like potato, peas, cabbage etc. These add taste and color to stir fries, fries rice and even chowmein. Salads in winters are incomplete without carrots.

There are so many ways to eat this nutritious vegetable. Yet today I am sharing with you one more way to eat carrots. Instant carrot pickle.

This recipe and photo of Instant Carrot Pickle has been shared with us by GUNJAN. In this recipe she has used already made pickle masala which we generally have left from our mango pickles making it quite easy to prepare it.

How to make Instant Carrot pickle

Preparation time: 5 minutes
no cooking required


Carrots                 500g

Salt                         to taste

Red chili powder        to taste

Turmeric powder      1/4  tsp

Mango pickle masala (take the masala from an already made pickle)       3-4 tsp

To make Instant Carrot pickle

Wash, peel and slice the carrots in long thin pieces

Keep them in a glass container for 10-12 hours.

Add salt, red chili powder, turmeric powder and the mango pickle masala. Stir all the ingredients and keep it for 1 day.

Instant carrot pickle is ready. Keep it in refrigerator as its shelf life is 5-6 days only.

You can have it with Paranthas, poori and vegetables. It tastes best with mathri and chole bhature


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This entry was posted in Dips/ Chutneys, For beginners, Guest post, Homemade, indian, No cooking required, pickles, quick and easy, Recipe, under 10 minutes, winters food and tagged , , , , . Bookmark the permalink.

7 Responses to Instant Carrot Pickle

  1. Pingback: healthy turmeric ginger pickle - whats cooking momwhats cooking mom

  2. Vijayalakshmi says:

    Is there an alternative to mango pickle masala. Don’t have at home? Also want to avoid oil.
    Nice recipe.

    • Nidhi says:

      Hello Vijayalakshmi. If you do not have mango pickle masala at home then you can add regular masalas used in pickles.
      like asafoetida (heeng) + to be ground into a coarse mixture- fennel seeds, fenugreek seeds(daana methi), nigella seeds( kalonji) + mustard oil. check my lesue ka achaar post to understand their ratio.
      I am sorry I can not help you with the exact quantity. This mixture should make 3-4 spoons according to the recipe.

  3. Adithi Dutta says:

    Brilliant recipe Nidhi! It is tasty and at the same time healthy. I just got into the habit of cooking at home and been browsing online for interesting recipes, ideas and inspirations. Am definitely going to try this one.

  4. Sounds really easy! Gotto try this one of these days 🙂
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