Indian Carrot Pickle (Fermented)

Carrot pickle is one of the easiest and heatlthiest ferments, which brings together a tangy flavour of slightly fermented carrots, together with a fresh mix of Indian spices. This pickle doesn’t require oil, and it only uses a tiny bit of salt. You can eat it right away, like a salad, which makes it an instant pickle. But if you are after that umami flavour, that only fermented vegetables have, and aso after the amazing nutritional benefits of fermented foods, then leave this pickle to fermente, for at least 3 days. The resulting flavour will amaze you!

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INGREDIENTS

– 500 gramm carrots, washed and peeled

– 1 green chilli (remove the seeds if you want it less hot)

– 2-4 dried red chillies

– 2 tsp of whole black pepper

– 2 tsp of black mustard seeds

– a handful of curry leaves, dry or fresh

– 1 lemon (juiced)

– 2 tsp of salt


METHOD

1. Grate the carrots, or make them into spirals.

2. Prepare your spice mix. Crash the dry red chillies in a mortar and pestle. Then, add to the mortar and pestle black pepper, black mustard seeds and dry curry leaves, and grind it coarsely.

3. If using, chope the green chilli in small pieces. Remove the seeds if you want it less spicy.

4. Mix all the ingredients, including salt, but without lemon juice, in a bowl. Massage it with your hand slightly, so that the spices are distributed evenly. At the very end, add the lemon juice and mix thoroughly once again.

5. Fill in the jar with the pickle, close it tightly, and leave outside for at least 2-3 days, or until the desired flavour is achieved. The warmer it is in your house, the faster it will ferment. You can also enjoy this carrot pickle without fermentation.

Indian Carrot Pickle (Fermented)

Course: SidesCuisine: Indian
Servings

4

servings
Prep time

30

minutes
Cooking timeminutes
Calories

200

kcal

Ingredients

  • 500 gramm carrots, washed and peeled

  • 1 green chilli (remove the seeds if you want it less hot)

  • 2-4 dried red chillies

  • 2 tsp of whole black pepper

  • 2 tsp of black mustard seeds

  • a handful of curry leaves, dry or fresh

  • 1 lemon (juiced)

  • 2 tsp of salt

Directions

  • Grate the carrots, or make them into spirals.
  • Prepare your spice mix. Crash the dry red chillies in a mortar and pestle. Then, add to the mortar and pestle black pepper, black mustard seeds and dry curry leaves, and grind it coarsely.
  • If using, chope the green chilli in small pieces. Remove the seeds if you want it less spicy.
  • Mix all the ingredients, including salt, but without lemon juice, in a bowl. Massage it with your hand slightly, so that the spices are distributed evenly. At the very end, add the lemon juice and mix thoroughly once again.
  • Fill in the jar with the pickle, close it tightly, and leave outside for at least 2-3 days, or until the desired flavour is achieved. The warmer it is in your house, the faster it will ferment. You can also enjoy this carrot pickle without fermentation.

Recipe Video

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