Carrot, Mango Ginger and Green Chilli Pickle
Looking at the amount of chutney or pickles recipes on the blog, you must be now most certain that I absolutely love them. I take great pride in making them and gifting them to loved ones as well. Now there are certain times in a year when I look forward to making pickles, winters being one of them for sure as the produce is fresh and of course, one is tempted to eat a lot of things that go along with them. For e.g. I cannot imagine eating an aloo paratha without a pickle. While most people may argue that mango pickle pairs best with a paratha, I find any seasonal pickles doing the same trick, plus its much healthier to consume the seasonal variety.
Working with mango ginger is a delight. If you have read my earlier post on the low oil instant pickle of Mango Ginger and Fresh Turmeric, you must now be aware of the health benefits that they offer. So taking my love for the ingredient further, I decided to experiment it with yet another winter special, carrots. Since its just the onset of winters, we get the slim variety of red carrots that are absolutely not ideal to make Gajar ka Halwa or Carrot Halwa but they are best suited for pickles and salads.
As regards the chillies, I have added it for providing the spice kick. Since the recipe doesn’t have any red chilli powder or any other dry spices, the green chillies would bring about the perfect balance to the sweet carrots and the mango ginger.
By the way, do you know that consuming green chillies is good for health? My post on Bhavanagari Green chillies pickle tells you everything you want to know about green chillies, please give it a read. So if you are the one battling sinus issues or colds, this recipe is the one for you. However, remember that anything in excess, is not right for the body.
Read the simple recipe and make a batch of this pickle.
Recipe for Carrot, Mango Ginger and Green Chilli Pickle (step by step pics included)
Prep Time – 20 minutes
Cook Time – 10 minutes
- Red Carrots – 1 Large cut into juliennes
- Mango ginger – About 100 gms cut into juliennes
- Green chillies – 2 to 3 nos. chopped roughly
- Yellow mustard seeds – 1.5 tblsps
- Rock salt as per taste
- Lemon Juice – 2 medium size lemons or 1 large
- Roasted Methi powder (fenugreek seeds powder) – ½ tsp
- Sesame Oil – 1.5 tblsp
- Wash, pat dry and then slice the carrots and mango ginger into juliennes.
- Chop the green chillies roughly too. If you don’t prefer the heat from the chillies, remove the seeds.
- In a clean and dry bowl, add the carrots, mango ginger and green chillies. Sprinkle salt and squeeze lemon juice. Stir this mixture well with a clean dry spoon.
- In case you don’t have roasted and powdered methi (fenugreek) seeds, here is how you do it – Dry roast methi on a hot pan (no oil) until they turn slightly brown. Turn off the heat, allow it to cool and then roughly powder it using either a mortar and pestle or grind into fine powder using a mixer grinder.
- Add the roasted methi seeds powder, yellow mustard seeds and then mix it once again. Let this mixture sit for atleast 15 minutes.
- Until then, take a small pan and heat the sesame oil. Be careful that the oil shouldn’t smoke. Now cool this oil completely before adding the same to the pickle mixture. Give it a good stir.
- You will see a lot of water released by the salt, veggies and the lemon juice. This will enable the vegetables to turn a bit tender within a day or so. Ideally it can be consumed the same day within couple of hours after the oil has been added or if you can wait, relish the pickle after 48 hours, would be absolutely irrestible.
- Store the contents in a clean glass jar, tightly sealed in the fridge. Stays good for more than a month.
- The pickle goes well with methi theplas, parathas, khichdi, dal rice and with regular roti sabzis too.
- Always use dry utensils like bowls, spoons, spatulas etc while mixing the ingredients for the pickle. Moisture or water tends to spoil the pickling process.
- Ensure the glass container for storing the pickles has been cleaned thoroughly (I prefer cleaning it with hot water and soap and some lime juice to ensure that there is no residual oil or smell) to ensure your pickles last longer and don’t form fungus.
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