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A quick, crunchy, tangy carrot pickle with a classic North Indian spice blend. Ready in under 30 minutes, it's the perfect zesty side for any meal, from parathas to dal rice.
For 8 servings
Prepare the Carrots: Wash, peel, and chop the carrots into 2-inch long and 1/4-inch thick batons. Pat them completely dry with a kitchen towel. Any moisture can spoil the pickle.
Heat the Oil: In a small pan or kadai, heat the mustard oil over medium-high heat for about 3-4 minutes, or until it reaches its smoking point. This is crucial to remove the oil's raw pungency. Turn off the heat and let it cool for 2-3 minutes until it's hot but no longer smoking.
Temper the Spices: Turn the heat back on to low. Add the rai, saunf, and methi dana to the warm oil. Let them sizzle and become fragrant for about 30-45 seconds, stirring gently. Be careful not to burn the methi dana, as it will turn bitter.
Add Powdered Spices: Turn off the heat completely. Immediately add the hing, turmeric powder, and red chili powder to the hot oil. Give it a quick stir for 10 seconds to combine.
Combine and Pickle: In a large, dry mixing bowl, place the carrot batons and sprinkle the salt over them. Pour the hot oil and spice mixture directly over the carrots. Mix thoroughly with a dry spoon until every carrot piece is evenly coated.
Finish and Store: Add the white vinegar and mix again. Let the pickle cool completely to room temperature. Once cooled, transfer it to a clean, dry, airtight glass jar. The pickle is ready to eat immediately, but its flavor will deepen and improve after resting for a few hours.
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A quick, crunchy, tangy carrot pickle with a classic North Indian spice blend. Ready in under 30 minutes, it's the perfect zesty side for any meal, from parathas to dal rice.
This north_indian recipe takes 25 minutes to prepare and yields 8 servings. At 98.08 calories per serving with 1.17g of protein, it's a beginner-friendly recipe perfect for side.
Add other vegetables like cauliflower florets, turnips, or slit green chilies along with the carrots for a mixed vegetable pickle.
For a different flavor profile, add 1/2 teaspoon of nigella seeds (kalonji) along with the other whole spices during tempering.
Add 1 teaspoon of powdered jaggery or sugar along with the salt to create a balanced sweet and tangy taste.
Carrots are an excellent source of beta-carotene, which the body converts into Vitamin A, essential for good vision, immune function, and skin health.
Spices like fennel seeds (saunf) and asafoetida (hing) are traditionally used in Indian cuisine to aid digestion, reduce bloating, and prevent indigestion.
Turmeric contains curcumin, a powerful compound with anti-inflammatory and antioxidant properties that can help combat oxidative stress in the body.
This is an instant pickle, not a long-fermented one. It stays fresh in an airtight glass jar in the refrigerator for up to 2 weeks.
Mustard oil provides the authentic North Indian flavor and acts as a natural preservative. While you can use another neutral oil like sunflower oil, the taste and aroma will be significantly different.
Bitterness usually comes from two sources: either the mustard oil wasn't heated to its smoking point, or the fenugreek seeds (methi dana) were burnt during tempering. Ensure the oil is well-heated and the spices are cooked on low heat just until fragrant.
In moderation, yes. It's low in calories and rich in Vitamin A from carrots. The spices offer various health benefits. However, it contains oil and salt, so it should be enjoyed as a condiment.
One serving of approximately 1/4 cup contains around 70-80 calories, with most of the calories coming from the mustard oil.
Vinegar adds tanginess and helps preserve the pickle. You can substitute it with an equal amount of fresh lemon juice. For best results, add lemon juice just before serving as its flavor can diminish over time.