Perfect as part of a Gujarati Thali. Various carrot pickles, like this Gajar Marcha Athanu, are my favourite alongside my Gujarati meal. Sometimes, my Mum prepares Gajar no Sambharo when we have plenty of carrots to use up! Pickles often need long prep times but the beauty of this instant carrot version is that it takes mere minutes. It is simply prepared by slicing the carrots into julienne or batons, slitting green chillies which are mixed with rai kuria and lemon juice. It is minimal on the spices, so it accompanies your dishes without being overpowering.
Carrot Chili Pickle Ingredients
Carrots – peeled and sliced julienne. Fresh Green Chillies – slit. Split Mustard seeds (known in Gujarati as Rai na Kuria). Easily available in South Asian grocery stores. Lemon juice – fresh is best but you can use bottled Sugar – optional Salt to taste Tips – use fresh ingredients.
How to make carrot green chili pickle
Wash and peel the carrots. Slice or use a food processor to cut them to matchsticks or julienne. Use a paper towel to blot dry. Wash and remove the stalk of the green chillies. Pat dry using a clean kitchen towel and slit using a sharp knife. In a mixing bowl, add the sliced carrots, slit chillies, lemon juice, sugar and rai na kuria. Add salt to taste. Mix well, cover the bowl with a lid and leave it aside for 20-30 minutes. Once again mix well before serving.
Serving Suggestions
Serve carrot green chilli pickle as a condiment along with Gujarati dinner recipes.
Storage
Store in a clean glass jar and place in the refrigerator. Use within 2-3 days. As this recipe does not contain oil, the shelf life is reduced. However, I do believe that for this recipe, the freshness is best enjoyed!
Other pickle recipes
Instant Raiti Gor Keri (Mango Pickle) Achari Mirch – Instant Green Chillies Fresh Turmeric Pickle (Instant No Oil) Instant Keri No Chundo (Aam Ka Chunda) As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – this recipe was first published in October 2010. This post has since been updated with helpful content and new images. The recipe remains the same.
