Carrot pickle is an easy-to-make recipe which is packed with salty, sour and sweet flavours.

Time: 40 minutes


  • 300 gm sliced carrot
  • 1/2 teaspoon black mustard seeds
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 pinch asafoetida
  • 3 tablespoon mustard oil
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon dry mango powder
  • 1 teaspoon fennel seeds


  • In a large bowl, add the carrots and wash them under running water properly. Drain the water and dry them
  • completely using a kitchen towel. Now cut the carrots into long thick slices, about the size of little finger.
  • Add the black mustard seeds to it and mix well. Add red chili powder, salt, dry mango powder, turmeric, fennel
  • seeds and asafoetida to it. Pour mustard oil to this bowl. Mix all the ingredients well. Add more oil only if you
  • think it looks dry.
  • Transfer this mixture to an airtight container. Store it under the sunlight for 3-4 days atleast and keep checking
  • it.