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Cutting
Wash pat dry the carrots nad ginger and chop them into pieces and keep aside.
- Serving Size 1 Tea Spoon (5 g)
- Calories15.1 kcal
- Carbs0.4 g (1.4 kcal)
- Protein0.1 g (0.5 kcal)
- Fats1.5 g (13.2 kcal)
Carrot pickle recipe
Carrot pickle is a good source of dietary fiber, copper, manganese, beta carotene, lutein, and an excellent source of alpha-carotene, beta carotene, vitamin D, vitamin E, vitamin K. HINT: Eat pickles in moderation as they contain high sodium.
Cooking time: 10 minutes
Serves: 108 persons
Ingredients
Vinegar
2 Table Spoon
Sunflower oil
150 Milliliter
Lemon juice
1 Tea Spoon
Carrot orange
250 Grams
Curry leaves
10 Grams
Ginger fresh
10 Grams
Asafoetida
1 Tea Spoon
Chillies red
5 Grams
Fenugreek seeds
0.5 Tea Spoon
Turmeric powder
1 Tea Spoon
Mustard seeds
2 Tea Spoon
Salt
1 Table Spoon
Red chilli powder
3 Table Spoon
Instructions
1
2
Sauteing
Firstly, in a large pan add oil and to that add ginger julienned. Furthermore, add chopped carrot and saute. saute on a medium flame for 1 minute. keep them aside
3
Powder the seeds
To prepare fenugreek powder and mustard powder, dry roast then powder them.
4
Cooking
Next to the same oil, add mustard seeds, red chili, thing, and curry leaves. Saute till the mustard seeds splutter. Furthermore, add chili powder, turmeric powder, mustard powder, fenugreek powder, and salt. Give a good mix and switch off the flame. Now add fried carrot and ginger. Additionally, add a tsp of vinegar. also, add the juice of lemons. Then give a good mix. Once the pickle is cooled completely transfer to a glass jar.
5
Serving
Once the carrot pickle is ready, you can serve it. Store this pickle in a cool and dry place. You can store this pickle for up to 6 to 7 months in the refrigerator.
Nutrition Label
Carrot pickle
- Serving Size1 Tea Spoon (5 g)
- Calories15.1 kcal
- Carbs0.4 g
- Fiber0.3 g
- Sugar0.1 g
- Protein0.1 g
- Fat1.5 g
- Saturated fat0.2 g
- Mono unsaturated fat0.3 g
- Poly unsaturated fat0.9 g
- Cholesterol0.0 mg
- Sodium55.7 mg
Also Known As
Glycemic Index
30 Low
Low glycemic impact due to fat slowing carbohydrate absorption.
How to flatten the spike
- Add a protein source like dal, paneer, or yogurt
- Take a short walk after eating to help regulate blood sugar
Compare & Substitute
| Nutrient | Carrot pickle | Cauliflower Achaar | Gobbari Pachadi | Phool gobhi ka achaar |
|---|---|---|---|---|
| Calories | 15.1 kcal | 15.9 kcal | 15.9 kcal | 15.9 kcal |
| Carbs | 0.4 g | 0.2 g | 0.2 g | 0.2 g |
| Protein | 0.1 g | 0.1 g | 0.1 g | 0.1 g |
| Fat | 1.5 g | 1.6 g | 1.6 g | 1.6 g |
| Fiber | 0.3 g | 0.2 g | 0.2 g | 0.2 g |
| Sugar | 0.1 g | 0 g | 0 g | 0 g |
| Sodium | 55.7 mg | 61.5 mg | 61.5 mg | 61.5 mg |
| Cholesterol | 0 mg | 0 mg | 0 mg | 0 mg |
