This sweet and tangy Instant Carrot and Green Chilli Pickle recipe is made with fresh carrots, chillies and rai na kuria. This is a no oil recipe, instead the dressing is made with lemon juice.
Perfect as part of a Gujarati Thali.
Various carrot pickles, like this Gajar Marcha Athanu, are my favourite alongside my Gujarati meal. Sometimes, my Mum prepares Gajar no Sambharo when we have plenty of carrots to use up!
Pickles often need long prep times but the beauty of this instant carrot version is that it takes mere minutes.
It is simply prepared by slicing the carrots into julienne or batons, slitting green chillies which are mixed with rai kuria and lemon juice. It is minimal on the spices, so it accompanies your dishes without being overpowering.
Carrot Chili Pickle Ingredients
Carrots - peeled and sliced julienne.
Fresh Green Chillies - slit.
Split Mustard seeds (known in Gujarati as Rai na Kuria). Easily available in South Asian grocery stores.
Lemon juice - fresh is best but you can use bottled
Sugar - optional
Salt to taste
Tips - use fresh ingredients.
How to make carrot green chili pickle
Wash and peel the carrots. Slice or use a food processor to cut them to matchsticks or julienne. Use a paper towel to blot dry.
Wash and remove the stalk of the green chillies. Pat dry using a clean kitchen towel and slit using a sharp knife.
In a mixing bowl, add the sliced carrots, slit chillies, lemon juice, sugar and rai na kuria.
Add salt to taste.
Mix well, cover the bowl with a lid and leave it aside for 20-30 minutes.
Once again mix well before serving.
Serving Suggestions
Serve carrot green chilli pickle as a condiment along with Gujarati dinner recipes.
Storage
Store in a clean glass jar and place in the refrigerator. Use within 2-3 days.
As this recipe does not contain oil, the shelf life is reduced. However, I do believe that for this recipe, the freshness is best enjoyed!
Other pickle recipes
- Instant Raiti Gor Keri (Sweet and Spicy Mango Pickle)
- Mirchi Ke Tipore - Rajasthani Instant Green Chilli Pickle
- Fresh Turmeric Pickle - Instant No Oil
- Instant Keri No Chundo - Aam Ka Chunda
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Instant Carrot Green Chilli Pickle
Equipment
- 1 Sharp knife
- 1 Vegetable Peeler
Ingredients
- 3 carrots peeled and cut into matchsticks
- 6 green chillies slit
- 2 tablespoon rai kuria split mustard seeds
- 3 tablespoon lemon juice
- 1 teaspoon sugar
- salt to taste
Instructions
- In a mixing bowl, add the sliced carrots, slit green chillies, rai na kuria, lemon juice, sugar and salt.
- Mix well and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – this recipe was first published in October 2010. This post has since been updated with helpful content and new images. The recipe remains the same.
Daisy Roshan says
very healthy pickles....
Love2cook Malaysia says
Jag, U made me drool dear!!! 😀
Madhavi says
I am crazyyyyyy abt pickles, and this pickle looks ummmmmmm, love it. BTW sorry to miss chutney event :((
Biren @ Roti n Rice says
This pickle looks very appetizing! Interesting...I did not know there is split mustard seeds. Have to keep a look out for it.
shaikh says
very very interesting information on mustard seeds in all religions and off course pickle itself too.