Quick Carrot and Capsicum Pickle
by Tarla Dalal

quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with 14 amazing images.

To make quick carrot and capsicum pickle, combine the masala mixture, carrot and capsicum in deep a bowl and mix well. In a microwave safe bowl, add the mustard oil and microwave on high for 2 minutes. Pour the hot oil over the carrot and capsicum masala mixture and mix well. Cover it with a lid and microwave on high for 30 seconds. Cool completely, serve immediately or store in an air-tight container and refrigerate till use.

Quick pickles like this always come in handy when your taste buds yearn for a bit of fun, but you don’t have the patience to make a traditional pickle that involves maturing, drying, etc. This gajar shimla mirch ka achar is a classic example of this.

Although it takes very little time to prepare, this unique instant carrot capsicum pickle has a very exhilarating flavour, thanks to a masala mixture that combines a couple of seeds and spices. You can especially notice the brilliant flavours of split mustard seeds and split fenugreek seeds in this quick Indian pickle.

You can make a small batch of this quick carrot and capsicum pickle and store it in the refrigerator in a dry and clean airtight container for 3 to 4 days. In the quest for quick and easy accompaniments, try the Instant Mango Pickle and the Instant Chilli Pickle too.

Tips for quick carrot and capsicum pickle. 1. The carrot and capsicum strips are best when they are cut into thin strips. 2. While we have used mustard oil in this recipe as it is the best option to make pickles, if you don’t have you can opt for any other oil. 3. Ensure that the mustard oil is hot enough before you add it to the spices, so that the oil absorbs the flavours of the spices well and mix with carrot and capsicum.

Enjoy quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with step by step photos.

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Quick Carrot and Capsicum Pickle recipe - How to make Quick Carrot and Capsicum Pickle

For Quick Carrot and Capsicum Pickle
1/2 cup carrot juliennes
1/2 cup capsicum strips
1/4 cup mustard (rai / sarson) oil

To Be Mixed Into A Masala Mixture
1/2 tbsp nigella seeds (kalonji)
2 tbsp split mustard seeds (rai na kuria)
1/2 tsp asafoetida (hing)
1 tbsp chilli powder
1 tbsp split fenugreek seeds (methi na kuria)
1 1/2 tsp salt

Method

Combine the masala mixture, carrot and capsicum in deep a bowl and mix well.
In a microwave safe bowl, add the mustard oil and microwave on high for 2 minutes.
Pour the hot oil over the carrot and capsicum masala mixture and mix well.
Cover it with a lid and microwave on high for 30 seconds.
Cool completely, serve immediately or store in an air-tight container and refrigerate till use.

Nutrient values (Abbrv) per tbsp

Energy	43 cal
Protein	0.1 g
Carbohydrates	0.5 g
Fiber	0.2 g
Fat	4.6 g
Cholesterol	0 mg
Sodium	353.8 mg

Click here to view calories for Quick Carrot and Capsicum Pickle

Quick Carrot and Capsicum Pickle video by Tarla Dalal

Quick Carrot and Capsicum Pickle recipe with step by step photos

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For carrot and capsicum pickle

To make quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle, first make the masala mixture. For that, add nigella seeds in a big microwave safe bowl.
Add split mustard seeds to it. These are also called as rai kuria in local language and are mainly used to make pickles.
Add asafoetida to it.
Add chilli powder to it. We have used 1 tbsp. You can adjust as per your spice requirement.

Add split fenugreek seeds. These are called as methi kuria and commonly used in pickles.
Add salt. It is preferred to add measure quantity of salt in pickle. Here we have used 1½ tsp of salt.
Mix well using a spoon. The masala for quick Indian pickle is ready.
Next to make instant carrot capsicum pickle, add carrot juliennes to it. To make carrot juliennes, begin with a clean and peeled carrot. Remove the stem and discard it. Slice four sides of the carrot to create a rectangle. Cut squared carrots into sections that are the desired length of the finished carrot juliennes. Cut each section of carrot lengthwise into approximately 1/8 inch thick slices. Stack the 1/8 inch slices and again, cut lengthwise at approximately 1/8-inch to form the julienne carrot strips.
Add capsicum strips to it. Capsicum strips can be easily cut by following a simple method. Cut the capsicum into 2 halves vertically and remove the stem, seeds and the white pith of the capsicum. Make long vertical cuts using a sharp knife and you will get thin or thick strips as per the recipe requirement. These strips are used to garnish salads, dips, soups etc. and also can be added to stir-fries and other such dishes.

Mix well using a spoon.
Add ¼ cup of hot oil over it. You can heat the oil in a microwave for 2 minutes or heat it in a pan on stove it till it smokes.
Mix gajar shimla mirch ka achar well using a spoon.
Cover it with a microwave safe lid and microwave on high for 30 seconds. Alternatively cook on a medium flame in a non-stick pan for 1 to 2 minutes.
Mix well and cool completely.

Store quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle in an air-tight container and refrigerate till use.