Description

This homemade carrot pickle recipe is  Made with fresh carrots, green chilies, ginger, pickle spices, sugar, and tamarind. This carrot green chili pickle is crunchy, spicy, with a balance of sweet and sour taste.
Ingredients for Carrot Pickle
Carrot: always use fresh, firm carrots. Do not dare to use baby carrots. Baby carrots won’t stay crunchy in the pickle. Instead, it will wilt down and becomes soft.
Green chilies: you can use jalapenos or serrano chilies. If you prefer really spicy then you can use thai green chilies.
Ginger: I like its strong taste, but if you do not prefer you can skip.
Oil: You can use any flavorless, less pungent oil e.g. canola oil, corn oil, peanut oil, safflower oil.
Split mustard seeds (rai na kuria): easily available in Indian grocery stores. Substitute: Coarsely grind the whole mustard seeds.
Red chili powder
Salt
Sugar
Tamarind: Adjust the amount of tamarind pulp according to how thick and concentrated yours it. If yours is really thick and concentrated vs mine (shown in stepwise photo) then use less. The consistency of mine is similar to the thick tomato puree.

Additional information