Carrot Pickle ( High Blood Pressure )

Carrot Pickle (  High Blood Pressure )

This recipe has been viewed 31613 times

Did you ever think it is possible to prepare a zero-oil, low-salt pickle? Well, we mean it. Here is a crunchy carrot pickle that can easily pep up boring meals, and it is made with just a mild dash of salt, lemon juice and a tantalising dry masala. You can refrigerate this Carrot Pickle and use it for 2 to 3 days at the most. But, you can prepare a larger batch of the dry masala and use it to quickly prepare the pickle any time you wish, or add it to other veggies, dal and subzis as well.

Carrot Pickle ( High Blood Pressure ) recipe - How to make Carrot Pickle ( High Blood Pressure )

Preparation Time:    Cooking Time:    Total Time:     1Makes 1 cup (14 tbsp )
Show me for cup (14 tbsp )

For the dry masala

    For the dry masala
  1. Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 1 to 2 minutes.
  2. Remove from the flame and keep aside to cool.
  3. Once cooled, blend in a mixer to a fine powder and keep aside.

How to proceed

    How to proceed
  1. Combine the carrots, lemon juice and salt in a deep bowl and mix well.
  2. Add the prepared dry masala and mix well.
  3. Keep aside to marinate for atleast 1 hour.
  4. Cover with a lid and refrigerate till serving. This pickle will last for upto 2 to 3 days in the refrigerator.
Nutrient values (Abbrv) per tbsp
Energy5 cal
Protein0.1 g
Carbohydrates1 g
Fiber0.3 g
Fat0 g
Cholesterol0 mg
Sodium57.8 mg