Instant Carrot Pickle

bhavnaskitchen's picture

Sep. 12, 2012

A winter specialty. Homemade pickle.


Carrot 1/2 Cup (8 tbs) , julienne cut
Jalapeno pepper 1/4 Cup (4 tbs) , julienne cut
Salt 1 Tablespoon ((to taste))
Red chili powder 1 Teaspoon
Whole coriander seeds 1/2 Teaspoon
Turmeric powder 1 Pinch
Asafoetida 1 Pinch
Mustard seeds without skin 1 Teaspoon
Lime juice 1 Tablespoon
Olive oil 2 Tablespoon , warmed if desired
Sugar 1/2 Teaspoon (Optional)



1.Mix all the ingredients in a bowl and serve.

2.If serving immediately mix a little sugar and do so.

3.If desired keep overnight before serving and then omit sugar if desired.


4.Serve with rotis, rice or curd rice.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 368Calories from Fat 293

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 5881 mg245.04%

Total Carbohydrates 17 g5.7%

Dietary Fiber 6 g24%

Sugars 7 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet