Mamta's Kitchen

Carrot Pickle - Instant

Gajar ka Taza Aachar

Uma Charu Gupta

This pickle is ready in 2 days in hot weather and 4-5 days in cold weather. However, it can be eaten immediately. It is not for long term storing and should be kept in the fridge, where it will last a couple of weeks. All amounts are approximate and can be adjusted according to taste.

Ingredients

  • 2-3 large carrots

  • 2-4 green chillies, thickly sliced lengthways

  • 1 tsp. yellow mustard seeds. You can use black mustard seeds (rai) or a mix of both. If using black mustard seeds, grind them coarsely.

  • 1/2 tbsp. vegetable oil

  • salt to taste (approximately 1 tsp.)

  • You can add 1 tsp of white sesame (til) seeds

Instructions

  1. Peel and grate carrots coarsely. They can be thinly sliced lengthways, same length as the chillies. Leave on a towel to dry off the water/juice.

  2. Place everything in a bowl, mix and fill in a clean jar.

  3. Leave on the window sill for 2-4 days. You can leave it in the bowl if you dont have a jar.

  4. Once ready, keep in the fridge.

  5. You can add a few sultanas to this pickle.

Notes

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