Did you ever think it is possible to prepare a zero-oil, low-salt pickle? Well, we mean it. Here is a crunchy carrot pickle that can easily pep up boring meals, and it is made with just a mild dash of salt, lemon juice and a tantalising dry masala. You can refrigerate this Carrot Pickle and use it for 2 to 3 days at the most. But, you can prepare a larger batch of the dry masala and use it to quickly prepare the pickle any time you wish, or add it to other veggies, dal and subzis as well.

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Makes 1 cup (14 tbsp ) (14 tbsp )


1 cup thickly grated carrot
2 tsp lemon juice
1/4 tsp salt

For The Dry Masala
2 tbsp coriander (dhania) seeds
1 whole dry kashmiri red chilli , broken into pieces
1/2 tsp urad dal (split black lentils)
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp chana dal (split bengal gram)
a pinch of asafoetida (hing)


For the dry masala

  1. Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 1 to 2 minutes.
  2. Remove from the flame and keep aside to cool.
  3. Once cooled, blend in a mixer to a fine powder and keep aside.

How to proceed

  1. Combine the carrots, lemon juice and salt in a deep bowl and mix well.
  2. Add the prepared dry masala and mix well.
  3. Keep aside to marinate for atleast 1 hour.
  4. Cover with a lid and refrigerate till serving. This pickle will last for upto 2 to 3 days in the refrigerator.

Nutrition Value

Value per tbsp % Daily Values
Energy 5 cal 0%
Protein 0.1 g 0%
Carbohydrates 1 g 0%
Fiber 0.3 g 1%
Fat 0 g 0%
Cholesterol 0 mg 0%
Vitamin A 119 mcg 2%
Vitamin B1 (Thiamine) 0 mg 0%
Vitamin B2 (Riboflavin) 0 mg 0%
Vitamin B3 (Niacin) 0 mg 0%
Vitamin C 0.7 mg 2%
Vitamin E 0 mg 0%
Folic Acid (Vitamin B9) 1.5 mcg 1%
Calcium 6.4 mg 1%
Iron 0.1 mg 0%
Magnesium 1.7 mg 0%
Phosphorus 34.5 mg 6%
Sodium 57.8 mg 3%
Potassium 12.8 mg 0%
Zinc 0 mg 0%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.