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Sun Kissed Spicy Carrot Pickle in a jar, a little sunshine, and amazing flavour.
Sun Kissed Spicy Carrot Pickle is a bright homemade carrot pickle made with mustard oil, garlic, ginger and lemon. This easy Indian style pickle recipe develops a bold flavour after resting in the sun.
Tangy carrot pickle with mustard seeds and green chili.
Why You Will Love and Enjoy This Sun Kissed Spicy Carrot Pickle
- Bold tangy flavour with warm spices, garlic and lemon in every bite.
- Easy small batch pickle that slowly gets better after a few sunny days.
Sun Kissed Spicy Carrot Pickle
- Prep Time: 20 minutes
- Rest Time: 14 days
- Cook Time: 8 minutes
- Total Time: 336 hours 28 minutes
- Yield: 3–4 cups 1x
- Category: Side Dish
- Method: Easy Cooking
- Cuisine: Indian
Description
This Sun Kissed Spicy Carrot Pickle is one of those simple homemade pickles that somehow tastes better every day. Crisp carrots soak up warm spices, garlic, ginger and lemon, and after a few sunny days, the flavour turns bold, tangy and seriously addictive.
Ingredients
- 1.1 lb. = 1/2 kg carrots, washed, dried well and cut into sticks or rounds
- 6 tbsp mustard oil (or any vegetable oil if mustard oil isn’t available)
- 1 tsp turmeric powder
- 2 tsp fennel seeds
- 1 tsp mustard seeds
- 2 tsp kalonji (nigella seeds)
- 1/2 tsp fenugreek seeds
- 1 tsp sea salt or regular salt (adjust to taste)
- 3 green chili, sliced or chopped
- 5 garlic cloves, finely chopped
- 1 thumb-sized piece of fresh ginger, minced very finely
- 5 tbsp fresh lemon juice
Instructions
- Trim the tops and ends off the 1/2 kg carrots, then slice them into sticks or rounds.
- Try to keep the pieces similar in size so they pickle evenly. Make sure the carrots are completely dry before using them. Any moisture can shorten the shelf life.
- Pour 6 tbsp mustard oil into a pan and heat it on medium until it’s quite hot and just starting to shimmer.
- Add 2 tsp fennel seeds, 1 tsp mustard seeds, 2 tsp kalonji, and 1/2 tsp fenugreek seeds to the hot oil.
- Fry for about 30 seconds until they start popping and smelling fragrant.
- Add the prepared carrots, 1 tsp turmeric powder, 1 tsp salt, 3 green chili, 5 chopped garlic cloves, and the minced ginger. Stir everything well so the oil and spices coat the carrots.
- Cook the carrots for about 5 to 7 minutes, stirring now and then. You want them slightly softened but still a little crisp.
- Remove the pan from the heat and let it cool for about 10 minutes.
- Stir in 5 tbsp lemon juice and mix well.
- Transfer the pickle into a clean, sterilized glass jar with a tight lid. Press the carrots down gently so they’re mostly covered with the spiced oil mixture.
- Place the jar in a sunny spot for 10 to 14 days.
- Give the jar a gentle shake or stir with a completely dry spoon every couple of days. The flavours slowly deepen during this time.
- Once the pickle tastes nicely tangy and spicy, it’s ready.
- It keeps at room temperature for about 3 to 4 weeks if handled carefully. For longer storage, refrigerate it and use it within 6 to 8 weeks.
- Handy tip: Never dip a wet spoon into the jar. Even a little water can cause the pickle to spoil.
Notes
Created, prepared, tried, and tested by Preshana
Traditional Indian Carrot Pickle with Mustard Oil, Garlic and Lemon
Sun Kissed Spicy Carrot Pickle offers a bright mix of crunch, spice and tang that instantly lifts everyday meals. Crisp carrots soak up mustard oil, garlic, ginger and lemon while resting in the sun, creating a bold homemade pickle that feels both traditional and exciting.
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