It is a popular spicy north indian condiment recipe made with thickly sliced carrot and radish vegetables. It tastes amazing when served with choice of dal and sambar rice recipe, but can also be served with roti or paratha.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
Ingredients of Carrot Radish Pickle
- 400 gm Carrot
- 500 gm Radish
- 150 gm Green Chillies
- 100 gms Ginger
- 2 tbsp Red Chilli powder
- 3.5 tbsp Mustard Seeds
- 2 tbsp Fennel Seeds
- 1 tsp Fenugreek Seeds
- 1/3 tsp hing
- 1 tsp Turmeric Powder
- 3 tsp Salt
- 1.5 tbsp White Vinegar
- 3/4 cup Mustard Oil
How to Make Carrot Radish Pickle
Wash and peel carrots and radish.
Make medium thick slices.
Wash and wipe green chilies,make into 2 pieces .
Wash, wipe and peel ginger and chop into slices.
Take a deep vessel and add all the vegetables and 2 tsp salt and mix well.
Cover the vessel and keep it aside for a day at room temperature.
Drain the vegetables on a colander ,wait for 15 minutes so all the moisture will be drained out.
Spread the vegetables on a plate and keep in sunlight for 2 hours so the extra moisture will evaporate.
Dry roast the mustard ,fenugreek and fennel seeds for a minute on low heat and then grind them coarsely.
Heat mustard oil to a smoking point and then after few minutes when it cool down slightly add asafoetida.
Take the vegetables in a big bowl and add the roasted ground spices along with all the remaining spices, 1 tsp salt and vinegar and mix well.
Now add the mustard oil in the pickle and mix everything well.
Fill the pickle in a glass jar and start consuming after 3 days.