Quick Carrot Pickle Recipe – Indian Style Vinegar & Chili

Last Updated on 2 months by Neha Deshmukh

Quick Carrot Pickle Recipe – Indian Style Vinegar & Chili

Hey everyone! If you’re anything like me, you’re always looking for a quick and easy way to add a little zing to your meals. This Indian-style carrot pickle is exactly that. It’s tangy, a little spicy, and seriously addictive. I first made this when I was craving something crunchy and flavorful to go with my dal-chawal, and it’s been a staple ever since! It’s so simple, you won’t believe it.

Why You’ll Love This Recipe

This quick carrot pickle is a game-changer. It’s ready in under 15 minutes (plus a little chilling time, of course!), and requires minimal effort. Plus, it’s a fantastic way to use up carrots. Forget boring snacks – this pickle is bursting with flavor and adds a delightful crunch to any Indian meal. It’s perfect as a side dish, a condiment, or even a little snack on its own.

Ingredients

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

• 4 carrots
• 1 green chili
• ?? cup white vinegar (about 240ml)
• ?? cup water (about 240ml)
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon kosher salt
• 1 tablespoon sugar

Ingredient Notes

Let’s talk ingredients for a sec! Using white vinegar is key here – it gives that classic tangy pickle flavor without overpowering the other spices. Don’t skimp on the coriander seeds either; they add a lovely aromatic note that really elevates the pickle.

The beauty of this recipe is the balance. We’ve got the sweetness from the sugar, the sourness from the vinegar, and a kick from the chili. Feel free to adjust these to your liking – I’ll give you some ideas on that later! Kosher salt is preferred because it doesn’t contain iodine, which can sometimes affect the color and flavor of pickles, but if you only have table salt, it will work in a pinch.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash, peel, and cut your carrots into 2-3 inch long, ½-inch thick pieces. I like to cut mine on a slight diagonal – it just looks prettier, honestly!
2. Next, slice the green chili diagonally into 1-inch pieces. Remember to be careful when handling chilies – you don’t want to rub your eyes afterwards!
3. Now, in a saucepan, combine the white vinegar, water, peppercorns, coriander seeds, sugar, and salt. Heat it up over medium heat until the sugar is completely dissolved. Give it a good stir to make sure everything is nicely combined.
4. Place the carrots and chili into a clean glass jar. A mason jar works perfectly for this.
5. Pour the warm brine over the carrots and chili. Make sure everything is submerged!
6. Let it cool to room temperature, then pop the lid on and refrigerate for at least 1 hour before serving. But honestly? It tastes even better after a day or two, once the flavors have really melded together. It will keep for up to 2 weeks in the fridge.

Expert Tips

• Don’t overcrowd the jar! You want the brine to circulate around the carrots.
• Using good quality vinegar makes a big difference.
• For a quicker pickle, you can slightly blanch the carrots for 1-2 minutes before adding them to the jar.
• Make sure your jar is thoroughly clean to prevent any unwanted bacteria from growing.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level: Want it milder? Remove the seeds from the chili, or use a milder chili variety. For medium heat, leave the seeds in. And if you’re a chili head like my brother, add another chili or a pinch of cayenne pepper!
• Regional Variations: In North India, you might find this pickle made with a touch of turmeric for color. Down South, they sometimes add a pinch of mustard seeds to the brine.
• Festival Adaptations: This pickle is a wonderful addition to a Diwali or Holi spread. The bright colors and tangy flavor are perfect for celebrating!
• My friend, Priya, loves adding a tiny piece of ginger to her pickle for an extra layer of warmth.

Serving Suggestions

This pickle is amazing with so many things!

• Serve it alongside your favorite Indian meals – dal, rice, roti, you name it.
• It’s fantastic with parathas for breakfast or brunch.
• Add a spoonful to your yogurt for a flavorful dip.
• Honestly, I sometimes just snack on it straight from the jar!

Storage Instructions

Keep your pickle in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks. Just make sure the carrots are always submerged in the brine.

FAQs

Let’s answer some common questions:

1. Can I use different types of vinegar for this pickle?

While white vinegar is traditional, you can experiment with apple cider vinegar or rice vinegar. Just be aware that they will impart a slightly different flavor.

2. How can I adjust the spice level of the pickle?

As mentioned earlier, removing the chili seeds or using a milder chili will reduce the heat. Adding cayenne pepper or more chilies will increase it.

3. What kind of carrots work best for pickling?

Regular orange carrots are perfect! You can also use baby carrots, but you might need to adjust the cutting size.

4. How long will this pickle last in the refrigerator?

Up to 2 weeks, as long as the carrots are submerged in the brine and stored in an airtight container.

5. Can I add other vegetables to this pickle recipe?

Absolutely! Green beans, cauliflower florets, or even sliced onions would be delicious additions.

6. Is it necessary to use kosher salt, or can I substitute table salt?

Kosher salt is preferred, but table salt will work if that’s all you have. Just use a little less, as table salt is more concentrated.

Enjoy your homemade carrot pickle! I hope you love it as much as I do. Let me know in the comments how it turns out for you!