Pickles are great accompaniments to regular food. But making pickle in traditional ways may take a lot of time, and sometimes days. Here is a simple and quick way of making carrot pickle.

Shelf Life: upto 3-4 Days in refrigerator.

Serves: 1 Cup

  1. Pick 3 medium sized Fresh  carrots which have no blemish.
  2. This step is very important for the shelf life of the pickle. Prepare the carrots by washing them thoroughly. Wipe them with a clean paper towel leaving no water at all.
  3. Cut the carrots into thin stripes about 2 inches long.
  4. In a bowl, add 1 cup of cut carrots.
  5. Add 2 tsp. split mustard seeds. If this is not readily available,  lightly crush  regular mustard seeds and use that.
  6. Add 1/1 tsp turmeric powder, 3/4 to 1 tsp chilli powder, 1/2 tsp onion seeds (Kalonji, Nigella seeds), 1 1/2 tsp crushed fenugreek seeds ,1/4 tsp asafoetida and 1 tsp salt. 
  7. Mix well.
  8. Heat 1 1/2 tablespoon of mustard oil in a small pan and then pour it over the carrot mixture.
  9. Mix well.
  10. Eat fresh or store in the refrigerator.

Carrot pickle goes very well with parathas, baturas, virtually anything.

Hope you like it.