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Carrot and Jalapeno Pickle-Achar Gajar and Hari Mirch

Cooking Method
Cuisine ,
Difficulty Beginner
  • 3 large-10 to 12 inches long of Carrots, remove skin, cut in half lengthwise then slice about 1/8 inch thick. Keep in water.
  • 5 Firm green of Jalapeno peppers-if you do not want to use them, you can use other such as Amaheim chilies or Pablano peppers- as well but they must be thick-small chilies not recomended. remove the hard end of the end.
  • 0.25 cups or less of Pickle masala.
  • 0.25 cups Oil- I use Grape Seed or Vegetable oil
  • 2 tablespoons Raw- preferred- Peanuts-optional
  • 0.5 teaspoons Fennel Seeds-Optional
  • 2 tablespoons Sesame seeds
  • 1 tablespoon Applecider or Rice Vinegar
  • 1 teaspoon Agave Nectar
  • 1 teaspoon or slightly less of Sea salt-preferred.
  1. Cut Chilies and Carrots wash and put them in a large mixing bowl.

  2. Add Pickle Masala, Salt Vinegar and Agave Nectar.

  3. Put a small Non stick skillet on stove, turn on heat, add Oil. Within a minute,add peanuts, wait till peanuts start bubbling,or turn color, turn off the heat or take the Skillet off the heat. and add sesame and Fennel seeds.

  4. Pour the hot oil mixture over the Carrot and Peppers, let it sit for a minute and then mix with a Stainless steel spoon.

  5. Wait till the Pickle is cold, then store in a jar-keep in refrigerator.