Ah, a Carrot and Tomato Pickle is a tangy, slightly sweet, and spicy condiment—perfect for sandwiches, rice dishes, or just as a snack. Here’s a simple recipe you can make at home:
Carrot and Tomato Pickle
Ingredients (makes about 2 cups):
- 1 cup carrots, julienned or thinly sliced
- 1 cup cherry tomatoes, halved (or 2 medium tomatoes, chopped)
- 2–3 green chilies, sliced (optional, adjust heat)
- 1 tablespoon ginger-garlic paste or finely grated ginger
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- 2 tablespoons vinegar (white or apple cider)
- 1 tablespoon oil (vegetable or mustard oil)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon sugar (optional, balances acidity)
Instructions:
- Prepare the vegetables: Wash and slice carrots and tomatoes. Slice chilies if using.
- Heat oil and temper spices:
- In a pan, heat oil over medium heat.
- Add mustard seeds and cumin seeds; let them sizzle for 30 seconds.
- Cook the vegetables:
- Add ginger-garlic paste and sauté for 1 minute.
- Add carrots, tomatoes, turmeric, chili powder, salt, and sugar. Stir well.
- Simmer with vinegar:
- Add vinegar and cook on low heat for 8–10 minutes, stirring occasionally, until carrots are slightly tender but still crunchy, and tomatoes are softened.
- Cool and store:
- Let the pickle cool completely.
- Transfer to a sterilized jar. Refrigerate for up to 2 weeks.
💡 Tip: For a spicier, tangier pickle, add extra green chilies or a squeeze of lemon juice. This pickle pairs beautifully with rice, flatbreads, or even as a side to grilled meats.
If you want, I can give a no-cook, quick carrot and tomato pickle that’s ready in 30 minutes and keeps the veggies extra crunchy. Do you want me to do that?
