Carrot Pickle Recipe

This post is also available in: Hindi

A food channel recently started a show where it crowned India as the pickle nation. And its true. We have so many different pickles from different states and ingredients that your meal feels incomplete without this spicy addition.

Most pickles need a good deal of marination time to get their flavours right. The good thing about carrot pickle that you can have it instantly too. Although the flavour does enhance if you leave it to marinate for a couple of days. You can take this same pickle recipe and apply it to any other vegetable too. For example, a lot of mixed vegetable pickles like those made with a mix of beets, turnips, green peas and radish can also be made in the same ay.

To make carrot pickle, you need to cut carrot into think slices. You’ll also need ginger juliennes and other spices ready before you start making the pickle. Most pickles in India are made with either mustard oil or sesame oil. Both oils add different flavours to the pickle and also help with preserving it for a long time.

The important step in making carrot pickle is choosing the right chilli powder as it determines the spiciness of the pickle. You can use a mix of kashmiri and guntur chillies in equal proportions that adds both spice and colour to the mix.

Carrot Pickle Recipe
0 from 0 votes

Carrot Pickle

This is a classic, traditional Sindhi pickle that is made in the winter months. Fresh, juicy, red carrots are soaked in flavoured water with no oil, yet tastes amazing. Always make fresh, small quantity as per your requirement as its shelf life is just about a week.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 people
Calories 69 kcal
Author Anju Bhagnari


  • 2 Carrot (cut into round shaped pieces and 1 or 2 inch long pieces)
  • Water as needed
  • Salt as per taste
  • ¼ teaspoon Turmeric Powder
  • 1 level teaspoon Red Chilli Powder (Adjust as per taste preference)
  • 1 teaspoon Yellow Mustard Seeds
  • 1 tablespoon Green Garlic Leaves/Stalk (chopped)


  1. Sterilize a glass bottle/jar by washing well and dry it placing in the sun's heat for 1 or 2 days.

  2. Place the carrot pieces in the jar.

  3. Season with salt, mustard seeds, green garlic pieces and red chilli powder.

    Carrot Pickle Recipe
  4. Add water to fill up the jar.

  5. Close the lid tightly.

    Carrot Pickle Recipe step by step
  6. Place the jar in a warm corner in the kitchen for 2 days.

  7. Once in a day, give it a good shake.

  8. The pickle will be ready on the third day.

  9. It will last for about 15 days if placed in the fridge.

  10. If kept out, use it within 7 days.

  11. Use a clean and dry spoon to serve.

  12. This pickle goes very well with rice and dal.

  13. Double the ingredients for a bigger batch.

    Carrot Pickle Recipe
Nutrition Facts
Carrot Pickle
Amount Per Serving
Calories 69 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 101mg4%
Potassium 390mg11%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 6g7%
Protein 2g4%
Vitamin A 20680IU414%
Vitamin C 7.2mg9%
Calcium 40mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.



Add Comment

Recipe Rating