Carrot & Chilli Pickle Recipe
Make Carrot & Chilli Pickle Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Spices
Other
Method
Preparation
- 1
Prepare the Carrots
Wash the carrots thoroughly, peel them, and cut them into thin strips or julienne.
- 2
Prepare the Chillies
Wash the green chillies, remove the stems, and chop them into small pieces. If you prefer less heat, you can deseed them.
Spice Preparation
- 3
- 4
Grind the Spices
Once the toasted seeds have cooled, grind them coarsely using a spice grinder or mortar and pestle.
Mixing and Storing
- 5
Combine Ingredients
In a large mixing bowl, combine the prepared carrot strips, chopped green chillies, ground spices (mustard and fenugreek), turmeric powder, red chilli powder, and salt.
- 6
- 7
- 8
Combine Oil with Vegetables
Pour the cooled oil over the vegetable mixture and stir well to combine.
- 9
Store
Transfer the pickle into a clean, dry glass jar. Seal tightly and let it sit at room temperature for at least 24 hours to allow the flavors to develop. After that, store it in the refrigerator.
