Authentic Carrot & Mango Ginger Recipe – Indian Pickle with Sesame Oil

Last Updated on 2 months by Neha Deshmukh

Authentic Carrot & Mango Ginger Recipe – Indian Pickle with Sesame Oil

Hey everyone! If you’re anything like me, you absolutely love a good pickle with your meals. There’s just something so satisfying about that tangy, spicy kick. Today, I’m sharing a recipe that’s been in my family for generations – a vibrant and flavorful Carrot & Mango Ginger Pickle. It’s a little different from your usual mango pickle, and honestly, it’s become a total obsession. It’s surprisingly easy to make, and the unique combination of flavors is just incredible.

Why You’ll Love This Recipe

This pickle isn’t just about taste; it’s about tradition and a little bit of sunshine in a jar! It’s a fantastic way to add a burst of flavor to simple meals like dal-chawal, khichdi, or even just plain yogurt. Plus, it’s a wonderful way to preserve seasonal vegetables. I first made this when I was trying to find a way to use up a bumper crop of carrots from my little garden, and it was an instant hit!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious pickle:

• 1 Large Red Carrots
• 100 grams Mango Ginger (Amba Halad)
• 2-3 Green Chillies
• 1.5 tablespoons Yellow Mustard Seeds
• Rock Salt (Sendha Namak) to taste
• 2 Lemons (juiced)
• 0.5 teaspoon Roasted Methi Powder (Fenugreek)
• 1.5 tablespoons Sesame Oil

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Red Carrots: Choosing the right variety is key. I prefer using bright red carrots as they add a lovely color to the pickle. But any sweet, crisp carrot will work beautifully.

Mango Ginger (Amba Halad): This is the star of the show! It has a unique, slightly tangy, and almost fruity flavor that’s unlike regular ginger. You can usually find it at Indian grocery stores, especially during the winter months. Don’t worry, I’ve included a section on where to find it in the FAQs!

Green Chillies: Adjust these to your spice preference. I like to use 2-3 for a good kick, but feel free to add more or remove the seeds for a milder flavor.

Yellow Mustard Seeds: Quality matters here. Make sure they’re fresh and plump for the best flavor.

Rock Salt (Sendha Namak): Traditionally, rock salt is used in Indian pickles because it doesn’t have any additives and is believed to have cooling properties. It also gives the pickle a slightly different texture.

Roasted Methi Powder (Fenugreek): Roasting the methi seeds before grinding them enhances their aroma and flavor. You can buy pre-roasted powder, but roasting your own is worth the effort!

Sesame Oil: Sesame oil is essential for that authentic Indian pickle flavor. The regional variations are interesting – in some parts of India, they use mustard oil, but sesame oil is my go-to.

Step-By-Step Instructions

Alright, let’s get pickling!

1. Prepare vegetables: First things first, wash and julienne the carrots. You want them in nice, even sticks. Peel and julienne the mango ginger too, and roughly chop the green chillies.
2. Combine base ingredients: In a dry bowl (super important – no moisture!), mix the carrots, mango ginger, and green chillies with rock salt and lemon juice. Give it a good toss to make sure everything is coated.
3. Add spices: Now, stir in the yellow mustard seeds and roasted methi powder. This is where the magic starts to happen! Let the mixture sit for about 15 minutes. This allows the flavors to meld together.
4. Temper oil: Heat the sesame oil in a pan over medium heat until it’s warm, but don’t let it smoke. You just want it warm enough to release its aroma. Once warmed, let it cool completely. This is a crucial step – hot oil can ruin the pickle!
5. Final mix: Gently pour the cooled oil over the vegetable mixture. Mix everything thoroughly, ensuring the oil is evenly distributed.
6. Store: Transfer the pickle to a sterilized glass jar. Let it cool completely before sealing and refrigerating.

Expert Tips

• Sterilize your jar: This is non-negotiable! A clean jar prevents mold growth and keeps your pickle fresh for longer. (I’ve included instructions in the FAQs).
• Dry ingredients are key: Make sure all your vegetables and the bowl you’re using are completely dry. Water can lead to spoilage.
• Patience is a virtue: Letting the pickle sit for a few days after making it allows the flavors to develop even further.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation: This recipe is naturally vegan! Just double-check your rock salt to ensure it doesn’t contain any animal-derived ingredients.

Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds a pinch of cayenne pepper to the mix. Feel free to adjust the green chillies or add other spices to suit your taste.

Festival Adaptations (Makar Sankranti, Lohri): This pickle is a popular addition to Makar Sankranti and Lohri feasts. It adds a lovely tangy contrast to the sweet dishes traditionally served during these festivals.

Regional Variations (Maharashtrian, Gujarati): In Maharashtra, they sometimes add a pinch of asafoetida (hing) for extra flavor. In Gujarat, a touch of sugar is often added to balance the spice.

Serving Suggestions

This pickle is incredibly versatile!

• Serve it as a side dish with dal-chawal (lentils and rice).
• Add a spoonful to your yogurt for a flavorful dip.
• Enjoy it with khichdi (a comforting rice and lentil porridge).
• It’s also fantastic with parathas (Indian flatbreads).

Storage Instructions

Store the pickle in an airtight, sterilized glass jar in the refrigerator. It will keep for several weeks, but the flavor will continue to develop over time.

FAQs

What is Mango Ginger and where can I find it?

Mango ginger (Amba Halad) is a rhizome with a unique flavor. You can find it at Indian grocery stores, especially during the winter months. If you can’t find it fresh, you might be able to find it online.

Can I use regular salt instead of rock salt?

You can, but the flavor won’t be quite the same. Rock salt has a slightly different mineral composition that contributes to the authentic pickle taste.

How long does this pickle last?

If stored properly in the refrigerator, this pickle should last for several weeks, even months!

What is the best way to sterilize the glass jar?

Wash the jar and lid thoroughly with hot, soapy water. Then, place the jar and lid in a pot of boiling water for 10-15 minutes. Let them air dry completely before using.

Can I adjust the amount of green chillies for a milder pickle?

Absolutely! Remove the seeds from the chillies, or use fewer chillies altogether.

Is it necessary to roast the methi powder myself, or can I use store-bought?

While store-bought is convenient, roasting the methi seeds yourself really elevates the flavor. It only takes a few minutes in a dry pan!

I hope you enjoy making this Carrot & Mango Ginger Pickle as much as I do. Let me know in the comments how it turns out for you! Happy pickling!