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3.40 from 5 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, North Indian Cuisine
Keyword: carrot and chili pickle, Gajar mirchi ka achar, gajar pickle
Servings: 500 gm
Calories: 5kcal
Author: Anjana Chaturvedi

Ingredients

  • 1/2 Kg Carrots / Gajar
  • 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

Nutrition

Calories: 5kcal | Carbohydrates: 0.3g | Protein: 0.03g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Sodium: 25mg | Potassium: 5mg | Fiber: 0.05g | Sugar: 0.2g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.02mg