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Carrot Pickle

5 from 1 vote
Course Side Dish
Cuisine Indian


  • 2-3 cup Carrot
  • 3-4 cup Radish
  • 2 Green Chilli thin sliced
  • 1 tsp Yellow Mustard Seeds
  • 1 tsp Black Mustard Seeds
  • Salt
  • 1 Lemon medium size
  • ½ tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • ¼ tsp Asafoetida
  • 2 tbsp Mustard Oil


  • Peel carrots and radish. Wash them thoroughly and pat them dry. Cut them in thin 1 inch pieces.
  • Grind yellow and black mustard seeds to coarse powder. Take chopped carrots and radish in a mixing bowl.
  • Add hing, red chilli powder, turmeric powder, green chilli. Also add salt, mustard oil, ground mustard and lemon juice. Mix everything well.
  • Instant carrot radish pickle is ready. You can eat it after 4-5 hours.
  • Store it in glass bottle in fridge. Carrot pickle will last at least for 1 to 2 weeks.


Keyword side dish
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