Cucumber and carrot pickle is a tangy and spicy Indian condiment made with fresh cucumbers, carrots, and a blend of aromatic spices. This pickle is a perfect accompaniment to any Indian meal, adding a burst of flavors to your palate.
STEP 1.Wash and slice the cucumbers and carrots into thin rounds.
STEP 2.In a mixing bowl, combine the sliced vegetables with salt and turmeric powder.
STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Once they splutter, add red chili powder and mix well.
STEP 4.Pour this tempering over the sliced vegetables and mix everything together.
STEP 5.Transfer the pickle to a clean, airtight jar and let it sit for a day before consuming.
STEP 6.Store the pickle in the refrigerator and serve it as a side dish with rice, roti, or any Indian meal.
Cooking Tips
Make sure to use fresh and firm cucumbers and carrots for the pickle.
Adjust the spice level according to your preference by adding more or less red chili powder.
Allow the pickle to sit for at least a day before consuming to allow the flavors to develop fully.
Storage and Serving
Store the pickle in a clean, airtight jar in the refrigerator.
Serve the cucumber and carrot pickle as a side dish with rice, roti, or any Indian meal.
Nutrition value
59
calories per serving
< 1 g Fat3 g Protein9 g Carbs7 g FiberOther
Current Totals
< 1 g Fat
3 g Protein
9 g Carbs
7 g Fiber
MacroNutrients
Carbs
9 g
Protein
3 g
Fiber
7 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
105 mg
Iron
2 mg
Vitamin A
2748 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
63 mcg
Vitamin B12
0 mcg
Vitamin C
27 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
48 mg
Manganese
0 mg
Phosphorus
60 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
