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Carrot Green Chili Pickle Recipe

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 Carrot Green chili pickle – that goes with pretty much everything!

Carrot Green Chili pickle is a very popular pickle in India. There are so many version of making this  and I have also posted few versions in my blog.

This pickle is slight sweet and sour taste. I have added some vinegar so it don’t have too much oil and addition of vinegar helps to preserve it and also added crunch to the pickle. If we add vinegar then the pickle stay fresh and crisp for a longer time.

To make this pickle I made a paste with ginger, mustard, fenugreek ,cumin, salt with some vinegar. Then the paste is stir fried in some oil to get a thick gravy like texture. the carrots are also stir fried and then the paste is added in the carrots. This way the pickle is made with a gravy type masala which looks and taste awesome.

Do try this pickle once and you sure will keep making it regularly .

Do Try These delicious pickle Recipes-

gajar mirch ka achar

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Print Recipe
3 from 4 votes

Carrot and Chili Pickle

 CARROT AND CHILI PICKLE – THAT GOES WITH PRETTY MUCH EVERYTHING!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Pickles/Achar
Cuisine: Indian
Keyword: carrot and chili pickle, Gajar mirchi ka achar
Servings: 0

Ingredients

  • 1/2 Kg Carrots
  • 100 grams Green chilies
  • 15 Dried red chilies
  • 1 cup Refined Oil
  • 1 cup White Vinegar / Sirka
  • 1/4 cup Sugar / Chini
  • 3 tsp Mustard Seeds / Rai
  • 3 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Fenugreek Seeds / Methidana
  • 30 grams Ginger / Adrak
  • 30 grams Salt / Namak

Instructions

  • Wash and scrap carrots and then chop into batons.
  • Peel and chop ginger into small pieces and green chilies in medium size pieces
  • Take a mixer jar add ginger,cumin,mustard ,dried red chilies ,fenugreek and 3/4 cup vinegar and make a fine paste.
  • Heat oil in a heavy bottom pan and then add the ground paste and fry for 2 minutes.
  • Add carrots and fry for 4-5 minutes on medium heat ,keep stirring
  • Add salt ,sugar ,chopped green chilies and the remaining 1/4 cup vinegar and cook again for 3-4 minutes till the gravy become thick.
  • Remove from fire and let it cool down completely.
  • Store in a sterilized jar and enjoy with roti or rice

Notes

Note-
It will easily stay fresh for minimum 2-3 months at room temperature

Comments

  1. anjanaskc says

    @kuku tweets- vinegar is added to give sourness and is also a preservative,but you can use lemon juice too ,but then refrigerate the pickle after few days

    • Aparna Datt says

      If I am replacing vinegar with lemon juice ,, should the quantity remain same ?

      • anjanaskc says

        Aparna- use 1.5 cup oil and 1/2 cup lemon juice

  2. Kuku Tweets says

    Thank you for such a mouth watering receipe. Can i use lemon juice instead of vinegar? Thanks

  3. recipesask says

    Great!!! Really impressed witrh this awesome recipe.According to me Mouthwatering & finger licking pickle,Really yummy!! Thanks for the recipe!! And waiting for your next recipe post!!

  7. Archana Potdar says

    I cannot read the recipe. My mouth is watering, tummy growling and after my dinner mind you. But this one I am copying to make soon.

  18. Minnie@thelady8home says

    Wow! What a fab recipe, and easy too. I have eaten this so many times, but never thought to make it. Loved it. You have a Indian cuising goldmine here!

  19. Anu says

    It looks so yummy..one question,fohor w many days will it stay?

  20. PT says

    my mom used to prepare it when we were in delhi.. reminds me of childhood 🙂

  24. Maayeka says

    @Sangeetha you can easily keep this pickle for 1 month as carrots are cooked with vinegar.

  28. Sangeetha says

    I love carrot pickle and this seems like an easy recipe. Can you tell me how long this pickle can be kept as the carrots are cooked?

  30. radha says

    I wish I could make this today. Have run out of vinegar. Will keep it for the weekend.

3 from 4 votes (4 ratings without comment)