Ahmed Sweet Carrot Pickle 1kg

Ahmed Sweet Carrot Pickle is a tangy and sweet Indian pickle made from carrots, sugar, and a blend of spices. It’s known for its crunchy texture and vibrant flavor, making it a popular accompaniment to meals.
Here’s a recipe to make a similar Sweet Carrot Pickle at home:
Ingredients:
Carrots – 4-5 large (peeled and sliced into thin sticks)
Sugar – 1/2 cup (adjust to taste)
Salt – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1/2 tsp (adjust to taste)
Fenugreek seeds (methi) – 1/2 tsp
Ginger – 1 tbsp (finely chopped or grated)
Vinegar – 1/4 cup (white or apple cider vinegar)
Oil – 2 tbsp (mustard oil is preferred for its strong flavor)
Steps to Make Sweet Carrot Pickle:
Prepare the Carrots:
Peel and slice the carrots into thin sticks. You can also cut them into small rounds if preferred.
Spread the carrot sticks on a clean kitchen towel and let them air dry for a few hours. This helps reduce moisture and improves the pickling process.
Prepare the Pickle Mix:
In a small bowl, mix together sugar, salt, turmeric powder, red chili powder, and finely chopped or grated ginger.
Toast the Seeds:
In a small pan, dry roast mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds until they start to pop and become aromatic. Let them cool slightly, then grind them coarsely using a mortar and pestle or a spice grinder.
Mix Ingredients:
In a large mixing bowl, combine the dried carrot sticks with the spice mixture, including the ground seeds and ginger. Mix well to coat the carrots evenly with the spices.
Heat Oil and Vinegar:
Heat oil in a small pan until it reaches smoking point (if using mustard oil). Let it cool slightly.
Add the cooled oil and vinegar to the carrot mixture. Mix thoroughly to ensure the carrots are evenly coated.
Jar the Pickle:
Transfer the carrot mixture into a clean, dry glass jar. Press down the carrots to pack them tightly and ensure they are submerged in the oil and vinegar mixture.
Seal the jar tightly with a lid.
Mature the Pickle:
Store the jar in a cool, dry place for about 7-10 days. Shake the jar gently every day to ensure even marination.
After a week, the pickle should be ready to eat. The flavors will continue to develop as it sits.
Refrigerate:
Once the pickle has reached the desired taste, you can store it in the refrigerator to extend its shelf life.
Tips:
Cleaning: Ensure that all utensils and jars are completely dry to prevent spoilage.
Adjust Sweetness: You can adjust the amount of sugar according to your taste preference.
Additions: You can also add other spices like clove powder or cinnamon for additional flavor variations.
This homemade sweet carrot pickle will provide a delightful balance of sweetness, tanginess, and spice, perfect as a condiment with meals or as a standalone snack!