Carrot & Radish Pickle
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A tangy, crunchy quick pickle with carrots and radishes, spiced with fenugreek, mustard seeds, and turmeric. Serve as a side with curries or dal, or use as a relish in sandwiches.
Ingredients
- 3 carrots peeled and cut into thin batons
- 3 8/15 oz radishes halved
- 1 4/15 cups vegetable oil
- 1 tsp fenugreek seeds crushed
- 3 tsp mustard seeds
- 1/2 tsp asafoetida/hing
- 1 tsp ground turmeric
- 1/2 tsp sugar
- 3 tsp salt
- 0.5 lemon juice of
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 240 mg
- Iron: 7.91 mg
- Magnesium: 139 mg
- Phosphorus: 323 mg
- Potassium: 1859 mg
- Zinc: 2.53 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 4/15 cups vegetable oil
- 3 tsp mustard seeds
- 1/2 tsp asafoetida/hing
- 1 tsp ground turmeric
- 1/2 tsp sugar
- 3 tsp salt
Prepare
- 3 carrots, peeled and cut into thin batons
- Halve 3 8/15 oz radishes
- Crush 1 tsp fenugreek seeds
- 0.5 lemon, juice of
Let's Cook
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Step 1.
Place the carrot batons and radish halves in a bowl, cover with boiling water, and let sit for 10 minutes to soften slightly.
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Step 2.
While the vegetables soak, heat the vegetable oil in a small saucepan over medium-low heat until hot. Remove the pan from the heat, then stir in the crushed fenugreek seeds, mustard seeds, asafoetida, and ground turmeric. Set the spiced oil aside to cool completely.
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Step 3.
Drain the carrots and radishes in a colander, then transfer them to a sterilized large jar. Add the sugar and salt, and stir well to combine.
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Step 4.
Once the spiced oil has cooled, pour it over the vegetables in the jar. Add the lemon juice, stir again, and taste for seasoning, adjusting salt or lemon if desired.
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Step 5.
The pickle can be eaten immediately, but for best flavor, let it sit in the refrigerator for a few days to allow the flavors to meld. Stored in the fridge, it will keep for 10–12 days.