Instant Carrot Radish Chilli Pickle
A crunchy quick Gujarati pickle of carrot, radish and green chilli, lightly spiced and ready to eat in a day. Perfect with thepla.
This quick Gujarati instant achaar uses winter carrots, white radish and green chillies in a light oil and mustard marinade. Unlike long-keeping pickles it is ready in a few hours and meant to be eaten within a week. It works because the vegetables stay crisp, the hot oil blooms the spices, and lemon juice and salt cure the vegetables quickly. It is a perfect side with thepla, khichdi, dal-rice or a plain rotli meal.
Method
- Wash the vegetables and dry completely with a clean cloth, then spread them on a tray for 30 minutes so surface moisture goes.
- Place carrots, radish and green chillies in a clean dry bowl with salt, turmeric and lemon juice. Toss and leave for 15 minutes.
- Mix chilli powder, split mustard, fennel and sugar in a small bowl.
- Heat the oil in a small pan until it just begins to smoke. Switch off the heat and cool for 1 minute.
- Add the fenugreek seeds and hing to the warm oil, then pour it over the spice mix and stir.
- Let the spiced oil cool to room temperature, then pour over the vegetables and mix well.
- Transfer to a clean, dry glass jar and cover. Leave at room temperature for 6 to 8 hours, shaking occasionally, then refrigerate.
Chef's tips
- Dry vegetables and a dry jar are essential; water makes the pickle spoil quickly.
- Cool the hot oil before mixing so the vegetables stay crisp.
- Use a dry spoon every time you take pickle from the jar.
- Adjust the lemon juice and salt after the first day, as flavours settle.
Watch Purna make something similar
Instant Nimbu Haldi Aachar
Athela Marcha
What to serve it with
Serve alongside thepla, khichdi, dal-rice, parathas or a plain rotli and shaak meal.
Storage
Keep refrigerated in an airtight, dry glass jar for up to 1 week, using a dry spoon each time.
Variations
- Add raw mango strips when in season.
- Use cauliflower or turnip along with carrot.
- Add 1 tbsp grated ginger for a sharper flavour.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
How long does instant carrot pickle last?
Kept refrigerated in a dry glass jar and handled with a dry spoon, it stays good for about a week. Discard it if you see mold, a fermented smell or sliminess.
Can I use any oil?
Mustard oil gives the traditional pungent flavour. Groundnut or sunflower oil works if you prefer milder pickle. Heat it until just smoking, then cool before using.
Why is my pickle watery?
Vegetables release water when salted. Dry them well first, use only the stated salt, and drain excess liquid if needed. Refrigerating also firms up the vegetables.
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