This Carrot Ginger Pickle is a refreshingly sweet and spicy condiment. An easy pickle recipe that tickles your taste buds with it’s wonderful flavors.
This fresh pickle is our family heirloom recipe. You can make this fresh carrot ginger pickle within minutes with staple ingredients in your home.
This super easy and quick pickle is instant pick me upper. It is full of robust flavors. Serve it as a side and there will be no more boring meals. trust me!
Sweet, tangy and zesty with touch of spicy.. this easy pickle recipe covers all flavors. This refrigerator pickle is vegan, gluten free and soy free.
You can use it as a topping on variety of dishes. Jazz up a simple toast, plain roti, naan or paratha or basmati rice with this delicious pickle recipe.
Carrot and ginger pair so well together. They also offer immense nutrients. Add in lemon juice and the flavors of this pickle just take off to superfoods level.
My grandma used to make this pickle all the time. This raw pickle is different than storage pickles like mango or lemon. You don't find it in restaurants or stores. It is truly home pickle recipe.
This recipe can be served immediately as soon as you make it. However, the flavor becomes more enhanced when it marinates for a day in the lemon juice and salt.
You should enjoy this fresh pickle in few days. Once it finishes, you make new batch. It is that simple.
The spices used are super simple too. You can always adjust or skip since it's a combination of flavor enhancers.
One of the best things about this recipe is that you can change it up per your preferences. You can add more or less ginger or spices according to your taste.
You can also add fresh green chilies or fresh turmeric roots to this recipe in addition to the carrots and ginger. Fresh Mix Veg pickle is also delectable.
I am super excited to share yet another favorite summer recipe. Since it's mild and tangy, it's kids’ favorite condiment too.
HOW TO MAKE PICKLE MASALA
1 tsp. black mustard seeds
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
½ teaspoon fenugreek seeds
½ teaspoon turmeric powder
½ teaspoon red chili powder- adjust per taste
⅛ teaspoon asafetida
Using a dry grinder, grind the cumin, mustard, coriander, fenugreek and fennel seeds into smooth powder. Mix in turmeric, red chili powder and asafetida. Add it to pickle.
PRO TIPS TO MAKE BEST PICKLE
Store this pickle in the glass jar since lemon juice is acidic food.
Make sure that the storage jar, carrots and the ginger are completely dry before you start making this recipe. Even a little bit of moisture can make the pickle go bad sooner.
Always use a dry and clean spoon to scoop up any pickle. It helps with preserving the freshness and prevents it from going bad.
You can make this pickle fresh with your meal prep and it will last a week if kept in the refrigerator. Don't store it for longer than that.
TADKA / OIL TEMPERING
Warm the oil in small saucepan, add black mustard seeds and cumin seeds and let them sizzle for few minutes. Add turmeric powder, red chili powder and pinch of asafetida. Turn off the heat.
Let the oil tempering cool down completely. Pour it over the pickle and mix well.
INGREDIENTS
- Grated carrots
- ginger
- lemon juice
- pickle masala
- salt
HOW TO MAKE INSTANT CARROT PICKLE
Wash and completely dry the carrots, ginger and lemons. Make sure no traces of water exist on them. Using the food processor, coarsely grate the carrots and ginger.
Dry roast cumin seeds, mustard seeds, coriander seeds, fenugreek seeds and fennel seeds on low flame for few minutes. Stir often so not to burn the seeds. Cool the mixture completely, and blend to slightly coarse powder. Your pickle spice powder is ready.
Mix the spice powder (masala) with the grated carrots and ginger mixture. Add chili powder, turmeric, salt and lemon juice. Stir well. You can use the pickle in few hours. Tastes refreshingly fresh immediately.
( Optional) add 2 teaspoon of white vinegar. Vinegar acts as preservative and helps store the pickles for longer time.
Serve as a side dish for lunch and dinner. Or topping for toasts , pancakes etc.
Hope you enjoy making this simple yet wonderful tasty pickle!
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📖 Recipe
Carrot Ginger Pickle Recipe
home.
Ingredients
- 2 cups of grated carrots
- ⅓ cup grated ginger
- ¼ cup lemon juice
- Salt per taste
- 2 teaspoon white vinegar Optional for longer storage
Pickle Masala
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel Seeds
- ½ tsp. fenugreek seeds
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder adjust to taste
Instructions
- Wash and completely dry the carrots, ginger and lemons. Make sure no traces of water exist on them. Using the food processor, coarsely grate the carrots and ginger.
- Dry roast cumin seeds, mustard seeds, coriander seeds, fenugreek seeds and fennel seeds on low flame for few minutes. Stir often so not to burn the seeds.
- Cool the mixture completely, and blend to slightly coarse powder. Your pickle spice powder is ready.
- Mix the spice powder (masala) with the grated carrots and ginger mixture. Add chili powder, turmeric, salt and lemon juice. Stir well. You can use the pickle in few hours. Tastes refreshingly fresh immediately.( Optional) add 2 teaspoon of white vinegar. Vinegar acts as preservative and helps store the pickles for longer time.
- Serve as a side dish for lunch and dinner. Or topping for toasts ,pancakes etc.
Notes
before you start making this recipe. Even a little bit of moisture can make the pickle go bad sooner. Always use a dry and clean spoon to scoop up any pickle. It helps with
preserving the freshness and prevents it from going bad. You can make this pickle fresh with your meal prep and it will last a week if kept in the refrigerator. Don't store it for longer than that. Optional oil tadka / tempering : I do not add oil tempering (tadka) to this pickle. If you prefer, you can add it. Warm the oil in small saucepan, add black mustard seeds and cumin seeds and let them sizzle for few minutes. Add turmeric powder, red chili powder and pinch of asafetida. Turn off the heat. Let the oil tempering cool down completely. Pour it over the pickle and mix well.
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