An instant vegetable pickle make with carrots & capsicum. This pickle tastes best hot jeera parathas and curd.
I have already shared the recipe of Fresh Turmeric and Ginger Pickle. Carrot & Capsicum Pickle is another freshly made pickle recipe which gets ready in minutes. This pickle is made with store bought hathi achaar masala (pickle spice powder). There are other brands too which sell ready made achaar masala. But I find hathi brand really nice because it gives nice color to the pickle. And the hathi achaar masala tastes exactly like we make it at home. You can also make this pickle with home made pickle spice powder (homemade achaar masala).
The other day I was talking to my friend about how difficult it is to make pickles. It is a lengthy process and the pickle needs to be dried in the sun for a few days. We generally depend on our MIL to send us home made pickles who are expert at it through years of experience. That is when I told my friend how some fresh pickles can be easily made without the lengthy process.
Initially I am sharing with you the quick and easy pickle recipes which I make at home. My friends are surely going to love these instant pickle recipes. I need to get some more tips from my MIL before I share the lengthy and traditional pickle recipes.
The Carrot and Capsicum Pickle can be stored in the refrigerator and used as required. It can be served with any regular home cooked food, but tastes best with Jeera Paratha and curd.
So lets proceed step by step for making carrot capsicum pickle
Wash, peel and cut the carrot in to small cubes in a bowl
In the same bowl add washed and cut into cubes capsicum. I have made this pickle with capsicum but you can avoid and just make carrot pickle.
Sprinkle some salt over the cubed vegetables.
Mix well and leave it aside for 10 minutes.
Doing the above step will leave out some water from the vegetables. Squeeze out the extra water from the vegetables by pressing the veggies between your palm.
Add 3 tablespoon of hathi achaar masala
Also add 3 tablespoon of cooking oil. If you want the pickle less spicy and oily you can reduce the achaar masala and oil to 2 tablespoons.
Mix well and the carrot capsicum pickle is ready. Store it in closed jars in refrigerator and use as required.
Serve it with jeera parathas and curd.
RECIPE OF QUICK CARROT & CAPSICUM PICKLEA instant vegetable pickle made with carrot & capsicum