Red Carrot Green Chilli Pickle - 10 minutes Instant Pickle

Name: Red Carrot Green Chilli Pickle - 10 minutes Instant Pickle
Total time: 420 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium (about 200g) Red carrot; 6 pieces Green chili less spicy; 1 tsp Coriander seeds; 1/2 tsp Black peppercorns; 1 tsp Fennel seeds; 1 tsp Mustard seeds; 1/2 tsp Fenugreek seeds; 1/2 tsp Cumin seeds; 1 tsp Split yellow mustard seeds dal; 1/2 tsp Kalonji (nigella seeds); 1/2 cup Mustard oil; 1 tsp Asafoetida; 1 tsp (adjust to taste) Salt; 1/2 tsp Turmeric powder; 2 tsp kashmiri Red chili powder; 1 tbsp lemon juice (or vinegar/amchur as alternatives)

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#TOF #TasteOfWinter #Week7
#PicklesAndPreserves #InstantPickle #CarrotChiliPickle #Carrot #GreenChili
#RedCarrotGreenChilliPickle
#10minutes #NoOnionNoGarlic
#Lemon #RedChiliPowder #TurmericPowder #Hing #MustardOil #MustardSeeds #FennelSeeds #CorianderSeeds #BlackPepperCorns
#SplitMustardSeedsDal #Salt #YellowMustardSeeds #NigellaSeeds
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap

📌Red deshi carrots are readily available in the market during the winter season and are a special vegetable of this season. Carrot halwa is especially made from it. But it is also used in soups, salads, vegetables, pulao, and pickles.
📌A quick pickle made from red carrots and green chilies is very easy to make, yet delicious and wonderful.
📌Eat it with roti, puri, paratha, thepla, rice, or khichdi.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

2 minutes prep time 5 minutes

4 servings

2 medium (about 200g) Red carrot
6 piecesGreen chili less spicy
1 tspCoriander seeds
1/2 tspBlack peppercorns
1 tspFennel seeds
1 tspMustard seeds
1/2 tspFenugreek seeds
1/2 tspCumin seeds
1 tspSplit yellow mustard seeds dal
1/2 tspKalonji (nigella seeds)
1/2 cupMustard oil
1 tspAsafoetida
1 tsp(adjust to taste) Salt
1/2 tspTurmeric powder
2 tspkashmiri Red chili powder
1 tbsplemon juice (or vinegar/amchur as alternatives)

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Steps

2 minutes prep time 5 minutes

1

Wash, peel, and dry carrots. Cut into long strips remove middle yellow part of carrots. Wash, dry, deseed green chilies. Cut into long strips.
2

Dry roast coriander, black pepper, fennel, mustard, fenugreek, and cumin seeds lightly. Add split yellow mustard seeds dal and kalonji, roast briefly, then cool it completely. Coarsely grind the roasted spice mix.
3

Heat mustard oil in a pan, add asafoetida.Add carrot and green chili strips, sauté for 1 minute.
4

Add salt, turmeric, and red chili powder, mix well. Turn off the heat, add ground spice mix and lemon juice (or vinegar/amchur), mix well.
5

Let the pickle cool completely, mix again, and it’s ready to serve.
6

Enjoy it with roti, puri, paratha, thepla, rice, or with khichdi..

Tips

You can use vinegar or amchur instead of lemon juice, but I prefer fresh lemon juice for the best flavor.

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Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on December 15, 2025 10:50

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐