Spiced Carrot Pickles

Hidemi Walsh


I love spicy and hot food, especially Indian food. This is one of my favorite original recipe.

pinch tips: How to Wash Fruits & Vegetables





15 Min


1/2 lb
cut & peeled baby carrots
1 1/2 tsp
mustard seed
1 tsp
chili powder
1/2 tsp
turmeric powder
1 tsp
cumin powder
1 1/2 tsp
1 Tbsp
lemon juice
1 Tbsp
olive oil

Directions Step-By-Step

Boil water in a saucepan and cook carrots until tender. (about 10 minutes)
While the carrots are cooking, heat skillet over high heat. Put mustard seed in the skillet and roast. When the mustard seeds start to splutter, cover and keep roasting until browned shaking the skillet constantly. Then grind the mustard seed in a blender or coffee blender. (or if you have mortar and pestle, those work too) Transfer to a bowl and add chili powder, cumin powder and salt to the bowl. Stir well.
In a clean jar or container, put carrots, spice mix, lemon juice and olive oil. Shake to coat well. Keep the carrots pickles in a warm room for 2-3 days.(shaking the jar/container once in a while) Then refrigerate until served.

About this Recipe

Course/Dish: Vegetables, Other Snacks
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Carrot, #pickle