Here’s a tangy, crunchy, and flavorful Carrot & Vegetable Pickle—perfect as a side with rice, curries, or BBQ 🥕🌶️✨
🥕 Carrot & Vegetable Pickle
Ingredients (serves 4–6)
- 2 cups carrots, cut into sticks
- 1 cup cauliflower florets (optional)
- 1/2 cup green beans, chopped
- 2–3 green chilies, slit
- 1/2 cup vinegar (white or apple cider)
- 2 tbsp lemon juice
- 2 tbsp oil (mustard oil preferred for desi flavor)
Spices:
- 1 tsp salt (or to taste)
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp mustard seeds (rai)
- 1/2 tsp fenugreek seeds (methi)
- 1 tsp fennel seeds (saunf)
- 1/2 tsp nigella seeds (kalonji, optional)
Instructions
1. Prep vegetables
- Wash and dry vegetables completely (no moisture)
- Lightly steam or sun-dry for a few hours (optional for longer shelf life)
2. Heat oil
- Heat oil until slightly hot, then let it cool a bit
- Add mustard seeds, fenugreek, fennel, and nigella seeds
3. Mix pickle
- Add vegetables to a large bowl
- Pour spiced oil over them
- Add vinegar, lemon juice, salt, turmeric, and chili powder
- Mix well
4. Store
- Transfer to a clean, dry jar
- Let it sit for 1–2 days for flavors to develop
5. Serve
- Ready to enjoy with any meal
🔥 Tips
- Keep everything dry to prevent spoilage
- Use glass jars for storage
- Shake jar daily for even flavor
- Refrigerate for longer shelf life
🌶️ Variations
- Add turnips or radish for more variety
- Make it sweeter by adding 1–2 tbsp sugar
- Add garlic cloves for extra flavor
This pickle is crunchy, spicy, tangy, and full of flavor—a perfect desi side 😋
If you want, I can give you a quick instant pickle (ready in 30 minutes) version.
