Indian pickles are an essential part of any traditional meal. They are unique in that they are pickled in oil instead of vinegar. They come in a wide variety of flavors & combinations and their tastes range from fiery hot to sweet & sour and everything possible in between. The possibilities are endless.

I absolutely love Indian pickles; they are a wonderful combination of various flavors such as sweet, sour, tangy & spicy all in one bite. My yummy Fresh Carrot Pickle is a great addition to any Indian meal. This delicious pickle also tastes great in sandwiches, wraps & even on pizza!

I also suggest using pickling salt (instead of standard table salt or kosher salt) as it helps to extend the shelf life of the pickle. When making homemade pickles, always remember to use a sterilized cutting board, knife & glass jars. Also, never introduce water of any kind during the pickling process as that will result in quickly spoiling your finished product.

For a quick & easy homemade Indian pickle, you can use always use a store bought pickle masala which is readily available at any Indian grocery store. Always remember that home made pickles have a much shorter shelf life than readymade store bought pickles; they should be refrigerated & eaten quickly.

Do not be intimidated by the thought of making Indian pickles. They are easy to make & very delicious. I encourage you try making them; you will be well rewarded.


FRESH CARROT PICKLE

Yield: 2 medium glass jars

Ingredients:

6 carrots, peeled
½ cup pickling salt
2 tbsp red chili powder (to taste)
2 tsp turmeric
juice of 1 lime (or lemon)
1 tsp mustard seeds
pinch of asafetida (hing)
½ tsp fenugreek or methi seeds (coarsely ground, best method is by using a mortar/pestle)
6 tbsp of oil (vegetable or canola), more if needed

Method:

Using a clean and sanitized cutting board and knife, cut the carrots into matchstick size pieces and set aside until needed.

In a large mixing bowl, combine the salt with the red chili powder, turmeric and lime juice. Add the carrots and coat thoroughly. Cover and set aside for at least 30 minutes to allow all of the flavors to mingle properly.

In a seasoned wok on medium high, heat the oil and carefully add the mustard seeds. Be careful as the mustard seeds have the tendency to splatter and pop. Once the mustard seeds have stopped “popping”, reduce the heat to low and add the fenugreek seeds & asafetida. Stir and remove the wok from the heat. Set aside to cool until needed.

When thoroughly cooled, add the seasoned oil mixture to the marinated carrots. Mix well to combine and store in sterilized glass jars. The pickle will be ready in a day or so. Refrigerate and enjoy as a tasty accompaniment with any Indian meal.


VARIATIONS:

Try adding some small Thai green chilies (sliced lengthwise in half) or some julienned slices of fresh ginger or garlic. You can also add some small cauliflower florets to make a Mixed Vegetable Pickle.

I prefer fresh carrots for their crunch, but if you prefer – you can quickly blanch or lightly steam the carrots pieces for just a few minutes, they should still remain slightly crunchy. Drain very well & pat them all dry using a clean tea towel. You do not want to introduce any water into your pickle, it will cause it to spoil very quickly.



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