Carrot Ginger Pickle Recipe

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. 

a glass mason jar full of freshlt made pickle.

 
HOW TO USE

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.

Freshly made carrot pickle served in a glass bowl.

HOW TO MAKE PICKLE MASALA

1 tsp. black mustard seeds
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder- adjust per taste
1/8 tsp 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.

A stack of glass mason jar, glass bowl and cay pot full of carrot, ginger and lemon 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.

Pinterest image for pickle recipe.

TADKA / OIL 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.

INGREDIENTS

  • Grated carrots
  •  ginger
  • lemon juice
  • pickle masala
  • salt

Ingredients needed to make the homemade pickle recipe

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 tsp 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!

Process shot collage showing steps involved in making fresh pickle recipe.

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A stack of glass mason jar, glass bowl and cay pot full of carrot, ginger and lemon pickle.

Carrot Ginger Pickle Recipe

Yield: 12
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Carrot Ginger Pickle is a sweet and spicy condiment. An easy refreigerator pickle recipe that tickles your taste buds with it’s wonderful flavors. You can make this fresh carrot ginger pickle within minutes with staple ingredients in your
home.

Ingredients

Pickle Masala

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 tsp 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

Store this pickle in the glass jar since there 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.

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. 

Nutrition Information:
Yield: 12 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 28Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 78mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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