Carrot, Mango Ginger and Green Chilli Pickle

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.

Carrot, Mango Ginger and Green Chilli Pickle 1.jpg

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


  1. Red Carrots – 1 Large cut into juliennes
  2. Mango ginger – About 100 gms cut into juliennes
  3. Green chillies – 2 to 3 nos. chopped roughly
  4. Yellow mustard seeds – 1.5 tblsps
  5. Rock salt as per taste
  6. Lemon Juice – 2 medium size lemons or 1 large
  7. Roasted Methi powder (fenugreek seeds powder) – ½ tsp
  8. Sesame Oil – 1.5 tblsp

Method –

  1. Wash, pat dry and then slice the carrots and mango ginger into juliennes.
  2. Chop the green chillies roughly too. If you don’t prefer the heat from the chillies, remove the seeds.
  3. 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.
  4. 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.
  5. Add the roasted methi seeds powder, yellow mustard seeds and then mix it once again. Let this mixture sit for atleast 15 minutes.
  6. 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.
  7. 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.
  8. Store the contents in a clean glass jar, tightly sealed in the fridge. Stays good for more than a month.

Notes –

  • 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.

If you like my work, please show me some love by following me on:-

Vidya Narayan

48 thoughts on “Carrot, Mango Ginger and Green Chilli Pickle

Add yours

    1. Oh thank you so much for making my day with your kind words. Pickles are something Indians really cannot live without and nature’s bounty helps us create umpteen varieties. You should plan one soon too.

    1. Mango Ginger is one of my fav ingredients to work with. With the winter season, it gets added in my thogayals, pickles etc. Check out the mango ginger and fresh turmeric pickle on my blog in case you are interested. That is equally yummy, low oil and good for health. Thanks so much!

      1. Its not on the blog yet. If you make inji thogayal then you can add mango ginger instead of ginger. I also add it to green coriander chutneys instead of regular ginger.

  1. Hey Vidya, definitely a winning picked recipe, simple, healthy and tasty. I will follow you for your pickles. And yes, even I love the magic ginger taste.
    Thank you for the recipe. Will try your other pickle recipes too.

    1. Ha Ha.. thank you so much for all the lovely words. I love making and distributing pickles to my friends and family. I make pickles the entire year around, with all the possible seasonal produce available.

  2. I always keep a jar full of this pickle ready in winter months. Can have roti only with the pickle itself. Looks very delicious and mouthwatering.

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