Carrot Ginger Pickle Recipe
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.
home.
Servings: 12
Calories: 28kcal
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
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.
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
Serving: 1tablespoon | Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 78mg | Fiber: 1g | Sugar: 4g