Quick Carrot & Radish Pickle

Name: Quick Carrot & Radish Pickle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Cuisine: Indian
Ingredients: 3 medium-sized Radish; 2 medium-sized Carrots; 4 tbsp Oil (divided); 1 tbsp finely chopped Ginger; pinch of Asafoetida; 1 tsp Black Mustard seeds; 1 tsp Yellow Mustard seeds; 0.5 tsp Fenugreek seeds; 6 Dry Red Chillies; 2 sprigs Curry leaves; 0.5 tbsp Kashmiri Red Chilli powder; 0.5 tsp Turmeric; 1 tbsp Salt; 3 tbsp White Vinegar; 2 tbsp Lemon juice

by Leena Kohli (@leenakohli)

4.7

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From 3 ratings

Prep Time

10min

Cook Time

10min

Total Time

20min

IndianSideVegetarianVeganGluten-Free

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 favourite, swap them out with sliced turnips.

This recipe caters to individual tastes and preferences and is perfect for enjoying with every meal.

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

Method

Wash and pat dry the carrots and radishes, then finely slice them. Place on a kitchen towel to dry, preferably overnight.
In a large pan or kadhai, heat 2 tbsp oil over medium heat. Add finely chopped ginger and sauté briefly.
Add sliced radish and carrots, stir-frying for 1-2 minutes until they slightly shrink. Transfer to a plate and set aside.
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.
Add Kashmiri red chilli powder, turmeric and salt to the pan. Mix well.
Combine the sautéed radish and carrots in the pan, ensuring everything is well mixed.
Turn off the heat and add vinegar and lemon juice. Mix well and allow to cool at room temperature.
After 5-6 hours, bottle the pickle in an air-tight jar or container and refrigerate.
Enjoy!

Tips & Tricks

The pickle tastes better after 2-3 days.
Refrigeration enhances the shelf life of the pickle.
Adjust the quantity of red chilli powder according to personal taste.
Adjusting the salt level in the pickle is possible; you can add a smaller or larger amount as desired.
Serving depends on the portion served.