Instant Carrot and Green Chili Pickle - Quick Indian Pickled Vegetables
This quick Indian-style pickle transforms fresh carrots and green chilies into a tangy, spiced condiment in just a few hours. The vegetables are salted and dried to remove moisture, then tossed in a flavorful mixture of mustard powder, vinegar, lemon juice, and oil. Unlike traditional pickles that require weeks of fermentation, this instant version delivers bold, acidic flavors immediately. Perfect as a side dish with Indian meals, rice, or flatbreads, this pickle adds a spicy, crunchy element to any table.
Ingredients
- 1 lb carrots
- 3 ½ oz green chilies
- 2 tablespoons salt
- 6 tablespoons cooking oil
- 2 tablespoons mustard powderyellow mustard seeds, ground1:1none
freshly ground preferred
- 4 teaspoons white vinegar
- 3 tablespoons lemon juice
Instructions
- 1
Wash and wipe green chilies and carrots
- 2
Chop carrots into batons and slice chilies lengthwise to match carrot size
- 3
Combine carrots, chilies, and salt in a glass bowl and mix well
- 4
Drain the salted vegetables in a colander to remove excess water
- 5
Spread carrots and chilies on muslin cloth and dry in sunlight or under fan until extra moisture evaporates
- 6
Whisk together oil, vinegar, lemon juice, remaining salt, and mustard powder until smooth
- 7
Add dried carrots and chilies to the dressing and mix well
Tips
Ensure vegetables are completely dry before mixing with the dressing to prevent dilution and extend shelf life
Use fresh, firm carrots and chilies for the best crunch and texture
Adjust salt and spice levels to taste after mixing
Good to Know
Store in refrigerator for up to 2 weeks in an airtight container
Can be made 1-2 days ahead; flavors improve with time
Serve at room temperature as a side dish with Indian meals
Common Mistakes
Skip the drying step to avoid watery pickle that spoils quickly
Add vegetables to dressing while still wet to prevent proper flavor absorption
Substitutions
freshly ground preferred
FAQ
How long does this pickle need to dry?
Dry for 2-4 hours until vegetables feel less moist to touch. Time varies with humidity and air circulation.
Can I use other vegetables in this recipe?
Yes, try cauliflower, radishes, or turnips. Cut to similar size and adjust drying time as needed.
How long will this pickle keep?
Properly dried and stored pickle lasts 2 weeks refrigerated. Oil layer on top helps preserve freshness.