Carrot Pickle Recipe

by Annamma Philipose

Carrot Pickle Recipe


• 250 Gms Carrots

• 3 Cups Water

• 1½ Tbsp Mustard Seeds

• ½ Tsp Chili Powder

• Very Little Ground Mace

• 2 Cloves

• 2 Cardamom

• 2 Tsp Salt

• ¼ Cup Shredded Jaggery

• ¼ Cup Mustard Oil


• Cut the carrots into 2" pieces.

• Boil the water and add carrots. Allow it to boil for 10 mins.

• Drain the water and let the carrots dry.

• Mix the mace, cloves, cardamom, salt and jaggery in a bowl

• Add the carrots and mix well.

• Transfer the contents to a sterilized glass jar.

• Pour the heated and cooled mustard oil into in to the jar and cover it with a clean cloth.

• Place it in the sunlight for 13-14 days and keep shaking the jar two or three times daily.

• Serve after 2 weeks.


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