Instant Carrot Pickle

Finely chopped carrot - 1 cup (approx 2 mid sized carrots)
Sesame oil – ¼ cup
Salt – ½ teaspoon
Turmeric powder – ¼ teaspoon
Fenugreek – ¼ teaspoon
Mustard Seeds - ½ teaspoon
Red chilli powder – 1 teaspoon


  1. Dry roast fenugreek and mustard seeds for a few seconds. (mustard starts to splutter and fenugreek turns golden brown) 
  2. Powder the roasted ingredients.
  3. Heat sesame oil in a pan, add red chilli powder, turmeric powder and the ground powder.
  4. When it starts to bubble up add the finely chopped carrots along with salt, give it a good mix and remove from stove.
  5. Store in an air-tight container and refrigerate once cooled.