Carrot Pickle


3 carrots
3 green chillies, chopped
6 garlic, chopped
small piece ginger, chopped
4 tbsp gingely oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2 tsp chilli powder
1/4 tsp asafoetida
4-5 tbsp vinegar
few curry leaves


  1. Peel and cut carrots into thin slices.
  2. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
  3. Add chopped garlic, green chillies, ginger and few curry leaves and saute for 2-3 minutes.
  4. Add carrot pieces and saute well for 5 minutes on medium flame.
  5. Then reduce the flame and add chilli powder, asafoetida, salt and vinegar and mix well for 3 minutes. Add little water if needed and mix well.
  6. Switch off the flame and allow to cool completely. Store in an airtight glass jar….



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