Spicy Carrot & Vegetable Pickle (Jar Style)

🥕 Spicy Carrot & Vegetable Pickle (Jar Style)

Tangy • Spicy • Perfect for Storage

⏱ Time

Prep: 20 minutes
Cook: 10–12 minutes
Yield: 4–5 medium jars

🧾 Ingredients

• 1½ kg carrots, julienned

• 2 medium capsicum, thinly sliced

• 1 cup green onions, chopped

• ½ cup fresh coriander, chopped

• 1 cup vinegar (white or apple cider)

• ¾ cup oil (mustard oil or neutral oil)

• 2 tbsp garlic, minced

• 2 tbsp ginger, minced

• 2 tbsp red chili flakes

• 1 tbsp red chili powder

• 1 tbsp crushed mustard seeds

• 2 tsp salt (adjust to taste)

• 2 tsp sugar

• 1 tsp turmeric powder

• 1 tsp cumin seeds

👩‍🍳 Instructions

1. Soften vegetables

   • Steam or lightly blanch carrots for 3–4 minutes.

   • Drain completely and let cool.

2. Prepare oil base

   • Heat oil in a pan.

   • Add cumin seeds, garlic, and ginger.

   • Sauté until fragrant (do not brown).

3. Add spices

   • Add chili powder, chili flakes, turmeric, salt, sugar, and crushed mustard seeds.

   • Stir on low heat for 30 seconds.

4. Add vinegar

   • Pour in vinegar and cook for 2–3 minutes until slightly reduced.

5. Mix vegetables

   • Add carrots, capsicum, green onions, and coriander.

   • Toss well and cook 3–4 minutes only (vegetables should stay crunchy).

6. Cool & store

   • Let mixture cool completely.

   • Transfer to clean, dry jars.

   • Refrigerate or store in a cool place.

❓ Q & A

Q: Is this a pickle or a salad?
A: It’s a pickle-style salad—lightly cooked, vinegar-based, and jar-storable.

Q: How long does it last?
A:

• Refrigerator: 3–4 weeks

• Room temperature (properly sealed): 10–14 days

Q: Can I skip oil?
A: Yes, but oil improves flavor and shelf life.

Q: Can I add other vegetables?
A: Absolutely! Cabbage, radish, or green beans work well.

Q: Is mustard oil necessary?
A: Not required, but it gives authentic achaar flavor.

Q: Is it very spicy?
A: Medium spicy—reduce chili if you prefer mild.