Spicy Carrot & Chili Recipe – Rai Kuria Pickles, Indian Style

Last Updated on 6 months ago by Neha Deshmukh

Spicy Carrot & Chili Recipe – Rai Kuria Pickles, Indian Style

Hey everyone! If you’re anything like me, you love a good pickle. There’s just something so satisfying about that tangy, spicy kick. Today, I’m sharing a family favorite – a vibrant, crunchy, and utterly addictive Spicy Carrot & Chili Pickle, made with the wonderfully unique Rai Kuria spice blend. I first made this years ago, trying to recreate my grandmother’s version, and it’s been a hit ever since! It’s surprisingly easy to make, and the flavors just get better with time.

Why You’ll Love This Recipe

This isn’t your average pickle. The combination of sweet carrots, fiery green chilies, and the aromatic Rai Kuria creates a flavor explosion. It’s perfect as a side dish with your meals, a condiment to elevate simple snacks, or even just a little something to nibble on when those cravings hit. Plus, it’s a fantastic way to add a bit of homemade goodness to your table.

Ingredients

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

• 0.5 lb (225g) Carrots
• 0.5 lb (225g) Green Chilies
• 2 tsp Salt (approx. 10g)
• 4 Tbsp (60ml) Oil
• 2 tsp Rai Kuria (approx. 10g)
• 2 tsp White Vinegar (approx. 10ml)
• 0.125 tsp Asafoetida (Hing) (approx. 0.6g)
• 1 Tbsp Lemon Juice (approx. 15ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Carrots: Selecting the Right Variety

I prefer using regular orange carrots for this recipe, as they have a nice sweetness. But feel free to experiment with other varieties like purple or yellow carrots for a colorful twist! Just make sure they’re firm and fresh.

Green Chilies: Heat Level & Types

The heat level is totally up to you! I usually use Serrano peppers for a good kick, but you can use milder green chilies like Jalapeños if you prefer. Remember to handle chilies with care – gloves are a good idea!

Rai Kuria: Understanding This Unique Spice Blend

Rai Kuria is a North Indian spice blend, and it’s the star of this pickle. It’s made from coarsely ground mustard seeds, fennel seeds, and other spices. It has a wonderfully pungent and aromatic flavor. You can usually find it at Indian grocery stores, or online.

Asafoetida (Hing): Benefits & Usage

Don’t be scared off by the smell of Asafoetida (Hing)! It has a strong, sulfurous aroma in its raw form, but it mellows out beautifully when cooked. It adds a unique savory depth to the pickle and is also known for its digestive properties. A little goes a long way!

White Vinegar: Regional Variations & Substitutions

I use white vinegar for its clean, sharp flavor. You can also use apple cider vinegar for a slightly milder taste. Avoid using flavored vinegars, as they’ll overpower the other flavors.

Oil: Choosing the Best Oil for Flavor

Mustard oil is traditionally used in this pickle, giving it a really authentic flavor. However, if you don’t have access to mustard oil, you can use vegetable oil or sunflower oil.

Step-By-Step Instructions

Alright, let’s get pickling!

1. In a large bowl, combine your julienned carrots, halved green chilies, and 2 tsp of salt. Give it a good mix, cover, and let it rest for about 2 hours. Stir occasionally – this helps draw out some of the moisture.
2. After 2 hours, you’ll notice a good amount of liquid has been released. Drain this liquid using a sieve. Then, gently pat the carrots and chilies dry with paper towels. This is crucial for getting that perfect crunchy texture.
3. Now, for the magic spice blend! In a separate bowl, whisk together the oil, Rai Kuria, vinegar, asafoetida, and lemon juice. Whisk until everything is nicely emulsified – meaning it all comes together nicely. Add the extra salt here too.
4. Toss the dried carrots and chilies into the spice mixture, making sure everything is evenly coated. Don’t be shy – get in there with your hands (or a spoon!).
5. Let the mixture marinate at room temperature for 3-4 hours, stirring occasionally. This allows the flavors to meld together beautifully. Finally, transfer the pickle to an airtight jar and refrigerate.

Expert Tips

Want to take your pickle game to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Texture

Drying the carrots and chilies thoroughly is key to a crunchy pickle. Don’t skip this step! You can even sun-dry them for 1-2 hours if the weather permits.

Ensuring Proper Drying

If you don’t have sunny weather, you can blot the carrots and chilies with paper towels repeatedly until they’re as dry as possible.

Balancing Spice Levels

Taste as you go! Adjust the amount of green chilies to suit your spice preference.

Variations

This recipe is a great base for experimentation. Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just double-check your asafoetida (hing) to ensure it doesn’t contain any hidden animal products.

Spice Level Adjustment (Mild to Extra Spicy)

For a milder pickle, remove the seeds from the green chilies. For an extra spicy kick, leave the seeds in and add a pinch of cayenne pepper.

Festival Adaptation (Diwali/Holi)

During festivals like Diwali or Holi, I like to add a pinch of turmeric powder for a beautiful golden color and extra flavor.

Storage Duration & Best Practices

This pickle will keep in the refrigerator for up to 2-3 weeks. Make sure to use a clean, airtight jar to prevent spoilage. Always use a clean spoon when taking pickle out of the jar.

Serving Suggestions

This pickle is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With dal and rice
• As a side dish with roti or paratha
• As a condiment for sandwiches or wraps
• Straight from the jar (guilty pleasure!)

FAQs

Got questions? I’ve got answers!

What is Rai Kuria and where can I find it?

Rai Kuria is a coarsely ground spice blend popular in North Indian cuisine. You can find it at most Indian grocery stores or online retailers.

Can I use a different type of vinegar?

Yes, you can! Apple cider vinegar is a good substitute for white vinegar.

How do I adjust the spice level of this pickle?

Adjust the amount of green chilies used. Removing the seeds will also reduce the heat.

How long does this pickle last, and how should I store it?

This pickle will last for 2-3 weeks in the refrigerator in an airtight container.

Can I sun-dry the carrots and chilies indoors if the weather isn’t suitable?

Yes, you can! Just blot them thoroughly with paper towels to remove as much moisture as possible.

Enjoy making this pickle! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!