Pickle – is an unavoidable item in almost all of the desi main courses during lunch time. We shall prepare a pickle with carrots and radish along with other spices, that will give a tangy and hot pickle. We can prepare this pickle easily at our home and can be tasted with either rice or roti or dosa.  


  1.     Vinegar – 100 ml
  2.     Ajwain – 1/4 tbsp
  3.     Turmeric powder – 1/4 tbsp
  4.     Mustard seeds – 3/4 tbsp
  5.     Fennel seeds – 1/2 tbsp
  6.     Black cumin – 1/2 tbsp
  7.     Chilli powder – 1 tbsp
  8.     Fenugreek – 1/4 tbsp
  9.     Coriander – 1/2 tbsp
  10.     Cumin – 1/2 tbsp
  11.     Pepper – 1/4 tbsp
  12.     Salt – 3/4 tbsp
  13.     Green chilli – 100 g (long and big ones, that are less hot)
  14.     Radish – 200 g
  15.     Carrot – 200 g
  16.     Oil – 100 ml

Things to be done before we start cooking

  1. Take 200 grams each of radish and carrot, wash them, then cut into 2-inch-long pieces.
  2. Green chillies – 100 grams (not the normal green chilli, but the long and bigger ones that are less spicy) – cut them into 2-inch-long pieces.

Steps to Prepare

1 Take a plate and add the below to it –

  • Mustard seeds – 3/4 tbsp
  • Fennel seeds – 1/2 tbsp
  • Coriander – 1/2 tbsp
  • Cumin – 1/2 tbsp
  • Fenugreek – 1/4 tbsp
  • Pepper – 1/4 tbsp
  • Ajwain – 1/4 tbsp

2 Place a pan on the burner with flame in LOW MODE.

  • Don’t wait till the pan gets hot. Immediately add the items kept separately in a plate (step 1).
  • Gently shake the pan and let the contents get fried for 2 to 3 minutes.
  • Please watch that they don’t get burnt. Once the pan gets hot, turn off the flame, take the pan in hand and shake continuously and gently so that all the added items get fried evenly.

3 Keep the pan aside for the items to cool down.

  • Then grind the contents (obtained in step 2) with our mixy to a fine powder. Transfer the powder to a bowl and keep it aside for now.

  • Turn on the flame to high mode, place a pan, then pour in 100 ml of oil.
  • Once oil is hot, turn the flame to LOW mode,

Add 200 grams of radish and carrot (that are cut into 2-inch-long pieces). Fry in low flame for 3 minutes.

Now add the green chillies (100 grams – cut into 2-inch-long pieces). Fry for 1 minute.

Take the bowl with grinded powder (obtained in step 3). Add the below to it and mix well with a spoon –

  • Turmeric powder – 1/4 tbsp
  • Chilli powder – 1 tbsp
  • Salt – 3/4 tbsp

8 Add the powder (obtained in step 7) to the pan with carrot, chillies and radish. Stir gently to mix them well. No need to add water.

Add black cumin – 1/2 tbsp. stir and mix well. Turn off the flame. Let the contents cool down a little.

10 Once the contents cool down, pour in 100 ml of vinegar. Stir and mix well. Wait for 10 minutes for the vinegar to get mixed well with veg and masala.

That’s all folks, our pickle is ready to be tasted with rice or roti or dosa.

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