Carrot and Chillies Pickle

I have always loved the taste of mixed veg. pickle served in north Indian restaurants along with paratha, especially the crunchy taste of carrot in the pickle. I got this recipe from a magazine and gave it a try. The taste was very good. This is a very simple recipe with minimal ingredients and takes very little time to prepare.

Carrot and Chillies Pickle


5-6 medium sized carrots

3-4 medium sized green chillies

Juice of 1 lemon

1 tsp red chilli powder

¼  tsp turmeric powder

Salt as required

½ tsp fenugreek seeds

1 tsp mustard seeds

A small piece of hing

¼  cup oil ( I used gingelly oil )


  1. Wash the carrots and green chillies and wipe dry with a clean cloth.
  2. Chop the carrots into thin long pieces.
  3.  Slit and deseed the green chillies and cut into inch long pieces.
  4.  In a clean dry bowl mix the carrot and chilly pieces with chilli powder, turmeric powder, salt and lemon juice.
  5.  Dry roast the hing and fenugreek. Grind this into a coarse powder along with mustard. Add this to the carrot and chillies bowl. Now heat the oil in a pan and add to bowl and mix well. Let it stay for a day.
  6.  Enjoy carrot and chillies pickle with rotis or parathas of your choice. Refrigerate and use the pickle.

April 18, 2011. Tags: , . Pickle.

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