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Quick Carrot & Radish Pickle recipe

Quick Carrot & Radish Pickle

by Leena Kohli (@leenakohli)
4.7
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From 3 ratings
Prep Time
10min
Cook Time
10min
Total Time
20min

Carrot & Radish Pickle (Gajar Mooli Ka Achar), a pickle that is incredibly simple and tasty.

You have the flexibility to adjust the vegetable ratios based on your preference.

Ginger and green chillies can be included for extra flavour, but it's optional—you can add them or skip them altogether.

If radishes aren't your...

Ingredients

12 Servings
  • 3
    medium-sized Radish
  • 2
    medium-sized Carrots
  • 4tbsp
    Oil (divided)
  • 1tbsp
    finely chopped Ginger
  • pinch
    of Asafoetida
  • 1tsp
    Black Mustard seeds
  • 1tsp
    Yellow Mustard seeds
  • 1/2tsp
    Fenugreek seeds
  • 6
    Dry Red Chillies
  • 2sprigs
    Curry leaves
  • 1/2tbsp
    Kashmiri Red Chilli powder
  • 1/2tsp
    Turmeric
  • 1tbsp
    Salt
  • 3tbsp
    White Vinegar
  • 2tbsp
    Lemon juice

How to make Quick Carrot & Radish Pickle

  1. Wash and pat dry the carrots and radishes, then finely slice them. Place on a kitchen towel to dry, preferably overnight.

    Step 1.1: Wash and pat dry the carrots and radishes, then finely slice them
    Step 1.2: Wash and pat dry the carrots and radishes, then finely slice them
  2. In a large pan or kadhai, heat 2 tbsp oil over medium heat. Add finely chopped ginger and sauté briefly.

    Step 1.1: In a large pan or kadhai, heat 2 tbsp oil over medium heat
  3. Add sliced radish and carrots, stir-frying for 1-2 minutes until they slightly shrink. Transfer to a plate and set aside.

    Step 1.1: Add sliced radish and carrots, stir-frying for 1-2 minutes until they slightly shrink
  4. In the same pan, heat the remaining 2 tablespoons of oil over medium heat. Add asafoetida, black mustard seeds, yellow mustard seeds, fenugreek seeds, dried red chillies, and curry leaves. Let it splutter.

    Step 1.1: In the same pan, heat the remaining 2 tablespoons of oil over medium heat
  5. Add Kashmiri red chilli powder, turmeric and salt to the pan. Mix well.

    Step 1.1: Add Kashmiri red chilli powder, turmeric and salt to the pan
  6. Combine the sautéed radish and carrots in the pan, ensuring everything is well mixed.

    Step 1.1: Combine the sautéed radish and carrots in the pan, ensuring everything is well mixed
  7. Turn off the heat and add vinegar and lemon juice. Mix well and allow to cool at room temperature.

    Step 1.1: Turn off the heat and add vinegar and lemon juice
  8. After 5-6 hours, bottle the pickle in an air-tight jar or container and refrigerate.

    Step 1.1: After 5-6 hours, bottle the pickle in an air-tight jar or container and refrigerate
  9. Enjoy!

Tips & Tricks

  1. The pickle tastes better after 2-3 days.

  2. Refrigeration enhances the shelf life of the pickle.

  3. Adjust the quantity of red chilli powder according to personal taste.

  4. Adjusting the salt level in the pickle is possible; you can add a smaller or larger amount as desired.

  5. Serving depends on the portion served.

Reviews

4.7
starstarstarstarstar_half
From 3 ratings
k

kai1996

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l

liammiller

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k

kaik

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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