Carrot Green Chili Pickle – Instant Gajar Mirch Ka Achar

Last Updated on June 18, 2021 by Babita

Carrot Green Chili pickle is an instant pickle recipe that you can make in quickly. All you need are a few basic Indian pickling ingredients and you have can have a deliciously spicy, tangy pickle to accompany your favorite dishes.

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About the recipe

This recipe for carrot and green chili recipe was given to me by my close friend Sadhana many years back. I had it in one of her parties and I loved the taste. The fact that it was so simple and quick to make was even more enticing to me. So I asked her to the recipe and she happily obliged.

Back in India, summer is the time when the people furiously start their pickling activity. Vegetables and Fruits are abundantly available and people in general make different and several varieties of pickles to last them the monsoon season.

Most of the time, the pickling takes several days depending upon the recipe, vegetables and method. This carrot-green chili pickle is something that does not require days of brining or fermentation. That is one of the reasons this pickle is also known as an instant carrot and green chili pickle.

Ingredients for the Pickle

Carrots: is one of the main ingredients of this pickle recipe. It adds sweetness and crunch and is blends perfectly well with all the pickling juice.

Green Chilis: is the other main ingredients in this recipe. I use the long green chilis, which are moderately spicy (see pic below). These varieties of chilies are available in the Indian store.

Yellow mustard seeds: is coarsely ground to add a mustardy flavor to this pickle. Yellow mustard seeds are available in Indian stores.

Chili powder: is added to give it some color and more spice for those who need it. I use Kashmiri chili powder because it is less spicy and adds a beautiful color.

Turmeric: adds to the color and flavors the pickle as well.

Asafeotida or Hing: is added to reduce gastrointestinal issues. It is considered a very important recipe in Indian cooking. It is available in India stores.

Lemon juice: is used to add a citrus tangy flavor to this pickle recipe

Mustard of Olive oil: traditionally mustard oil is used to flavor this pickle. If you cannot find mustard oil, you can use olive oil instead.

Salt: I usually advise people to add salt as per taste. However, for this recipe, I have listed the precise amount of salt to be added.

How to Make Carrot Green Chili Pickle

• Rinse off the green chili and remove their stem. Cut them into half and then slit them lengthwise
• Peel the carrot. Rinse them and slice them lengthwise. Dry them well on a kitchen or paper towel.

Marinade for Pickle

• Coarsely grind the mustard seeds in a mortar and pestle or chopper.
• Next, add the mustard seeds into a mixing bowl. To this, add chili powder, turmeric, asafoetida, lemon juice, salt and oil.
• Combine them well.
• Next, add the carrots and green chili and mix them with the marinade.

• Add the green chilies and carrot to the marinade and mix well.
• Make sure that every piece of carrot and green chili is properly coated with this marinade
• You can serve it immediately or store it in a glass container and refrigerate it.

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