Ginger Carrot Pickle

Ginger in particular stimulates circulation, reduces nausea and is an anti-inflammatory herb

Prep time:
5mins

cook time:
10mins

serves:
4

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Ginger chopped 1/2 cup

Ginger chopped

Description

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Carrot 1 cup chopped

Carrot

Description

Well known for their sweet taste and their role in promoting good vision, carrots are basica ...

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Garlic cloves 1/4 cup

Garlic cloves

Description

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Mustard Oil 4 spoon

Mustard Oil

Description

Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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Mustard Seeds 1 spoon

Mustard Seeds

Description

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Methi Seeds 1/4 teaspoon

Methi Seeds

Description

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Fennel seeds 1 spoon

Fennel seeds

Description

Fennel seeds are the dried seeds of the Fennel plant. They look like a grooved or ridged grain of ...

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Ajwain 1/4 teaspoon

Ajwain

Description

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Kalonji 1/2 teaspoon

Kalonji

Description

Kalonji is an aromatic spice similar in size to that of sesame seed. Dry roasted kalonji&nbs ...

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Red chili powder 1/2 teaspoon

Red chili powder

Description

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salt as per taste

salt as per taste

Description

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Turmeric Powder 1/2 teaspoon

Turmeric Powder

Description

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Amchur 1 spoon

Amchur

Description

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Black Salt 1/2 teaspoon

Black Salt

Description

Black salt is a type of rock salt, which is a salty and pungent-smelling condiment. It has been u ...

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Vinegar 2 spoon

Vinegar

Description

Vinegar is a sour liquid containing acetic acid, made by fermenting dilute alcoholic liquids such ...

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Details

Vegetarian

Level : Easy

Cuisine : Indian

Course : NA

Allergy Information

- no

Recipe Notes

you can also add other vegetables

Ingredients For Ginger Carrot Pickle

Ginger finely chopped 1/2 cup

Ginger

Description

Ginger is a knobby, multiple “fingered” rhizome with light to dark tan colored skin w ...

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Carrot/gajar 1 cup chopped

Carrot

Description

Well known for their sweet taste and their role in promoting good vision, carrots are basica ...

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Crushed garlic cloves 1/4 cup

Garlic

Description

Garlic belongs to a similar family as onions, shallots, and leeks. It is a veget ...

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Mustard oil 4 spoon

Mustard Oil

Description

Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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Rai/black mustard seeds 1 spoon

Mustard Seeds

Description

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Methi seeds 1/4 teaspoon

Fenugreek seeds

Description

The fenugreek seeds are yellowish-brown in color with strong aroma. These seeds are hard and have ...

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Fennel seed 1 spoon

Fennel seeds

Description

Fennel seeds are the dried seeds of the Fennel plant. They look like a grooved or ridged grain of ...

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ajawin 1/4 teaspoon

Carom Seeds

Description

Carom seeds are a spice derived from a herb plant that belongs to the Apiaceae family. They are s ...

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Onion seeds( kalongi) 1/2 teaspoon

Kalonji

Description

Kalonji is an aromatic spice similar in size to that of sesame seed. Dry roasted kalonji&nbs ...

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Red chilli pd 1/2 teaspoon

Red Chilli Powder

Description

Chili is a fruit that belongs to t ...

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Salt to taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Turmeric powder 1/2 teaspoon

Ground Turmeric

Description

Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Amchur powder 1 spoon

Mango Powder

Description

Mango Powder is a cream coloured spice made from unripe, green mangoes which are dried then groun ...

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Black salt ( optional) 1/2 teaspoon

Black Salt

Description

Black salt is a type of rock salt, which is a salty and pungent-smelling condiment. It has been u ...

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vinegar 2 spoon

Vinegar

Description

Vinegar is a sour liquid containing acetic acid, made by fermenting dilute alcoholic liquids such ...

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Methods

How to make Ginger Carrot Pickle

1. Heat oil in a pan and fry garlic for 1 minute, add carrots and fry for 5 minutes on low heat.
2. Now add mustard seeds,methi,kalongi,ajwain and fennel to fry then add salt and all the spices and fry for 1 minute then add vinegar and mix in the vinegar and serve after cooling down.