Fermented Carrot Pickle | Traditional Recipe from India
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Easy recipe of a tradtiional Indian carrot pickle, one of the healthiest fermented foods. Even though it's called a pickle, it's made through the lacto-fermentation process, without any vinegar or oil. It's a traditional Indian recipe, which is well known in many households across the country. Enjoy it on the side of any dish! It's a wonderful way to preserve caroots, boost the nutrition and flavour of your meals. The spiciness and intensity can be adjusted to your taste buds.
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Hi Chef. Delicious Carrot Pickle. How long to keep it at the window and how long is the shelf life of this pickle. Reply will be much appreciated. Thank you.
A few hours but it is not necessary. Keeping it in the sun for a few hours will soften the carrots much faster. Keep the lid unfastended so that the bottle can burp and release the gases tat build up. This is done for just for one day in this case to soften the carrots. After this you need to move this bottle into a refrigerator and consume it within 10 days or earlier.
@@HappyBellyfish 10 days is ok as in keeping it. Thank you much appreciated.
I have been experiencing severe depression. Interactive videos like yours are helping me reconnect to my creativity and get me back into the kitchen! Thanks! 🙏
I hope and wish many good vibes come to you and thank you very much too , for watching my video🙂
Wishing you goodness too Mary. I battle the "black dog" as well. Keep cooking. You've both inspired me to make this delicious pickle. Thank you HappyBellyfish 😊
Your lighthearted humour adds a piquant note to the video. Very nourishing to our spirits!
3 large carrot- grate, Old red chili grind to flakes, 2 tsp black mustered seeds,2 tsp black pepper, 2 tsp salt, black mustard seeds or yellow, handful dried curry leaves and grind rough, , 1 large green chili remove seeds cut to tiny pieces, lemon cut into 2 squeez the juice. (1tsp tumeric optional) mix all togather (ready)
No vinegar ? I use oil salt vinegar more simple and parsley chopped
❤
I have been making a very similar recipe (from the BBC page, they have a surprising amount of "original" recipes) and I love it.
I will for sure try this variant too. Carrots are made for picking, at least for people like me who don't like the veggies go all soggy. I use the rough side of the grate too (not the fine one). Together with Kimchi this is my favorite fermented DIY food :)
@@Summer-o7j The fermentation will be destroyed by vinegar (or at least heavily changed). So no. If you want to eat it at once as a salad then of course you can add vinegar.
I am in Puerto Rico 🇵🇷
Never saw Curry leaves 🍃🤔👩🏻🍳
Hi,I am a South Indian living in South Africa.I am so excited to have found this delicious recipe.Many thanks and blessings for sharing.🙏🏼
You are most welcome :)
I made this recipe with slight variation in spice mix. I needed the pickled carrot and a drink called kaanji as well. Used asafoetida, fresh ginger julians and three kinds of mustard in little quantity. Great aroma. I have to wait for two more days to taste.
❤
Can you share your recipe for this? You used fresh carrots or carrots from
Pickle ?
@@srisungazesplash1340 Always use fresh carrots and cut them into match stick shape or coarsely grate them if you like it that way. coarsely grind the mustard seeds using mortar and pestle or hand stone grinder. Add boiled and cooled water to the carrot julians in a glass jar or wide mouthed bottle. Pour out the water in a bowl and add salt, turmeric powder, red chilli powder and crushed mustard seeds in it. Mix well and pour it back into the jar containing the carrot. Shake well and place the lid loosely. Just after 24 hours you will find the carrots fermenting. Shake well twice a day and let the gasses escape.
After 5 days your probiotic drink is ready and you can have the carrots with salad or as pickle. Then you can store it in fridge for a week.
@Dave_en does it not spoil. I tried kaanji multiple times and always molds on top. You just use water for fermenting so wondering
@@rabbitgirlz4380 Yes, used sterilized water. Add rock salt and himalayan salt 2-3% solution. Then no mould would appear. Add crushed mustard seeds, turmeric powder, a pinch of asafoetida and kashmiri red chilli powder in it and keep in a covered bottle. Release the gases twice a day or replace the lid lightly. After 5 days the drink would be ready. It tastes like pickle water, sour. Always use sterilized equipments if you dont want the drink to get spoiled. If you are using bare hands to cut carrots, then make sure washing your hands with soap water and dry them.
Love the fact a creative guy can teach us to make healthy fermented Indian carrot 🥕
I love your sense of humour. Will Make the pickle taste even more delicious. Thank you
made this last year and it is my favourite spicy pickle ever. Will be making it again this year
It is early morning in South Africa and I happened upon this video. A very BIG THANK YOU❤. An absolute pleasure to view. The recipe is brilliant. I'm going to make this TODAY. love the idea of having it both as a salad and as a pickle. You are a super star. Thanks for sharing. 🙏👋⭐
ps; I have my very own curry tree growing in my back garden. Very proud of it since it was given to me 7 yrs ago as a baby and it is now as tall as the roof of my house. 😊
So glad you liked it :). You are blessed to have a curry leaf tree grow like that. I have a tiny plant and I steal at least two leaves and chew it every time I pass by it, my fees for watering it every day :)
@@HappyBellyfishcan I finely chop fresh curry leaves & add it to the pickle, instead of dried curry leaves?
@@rheadeshmukh-ez1wiI suppose you can because this salad cum pickle will be eaten in no time.
I love your sense of humor.. Makes the food taste more delish!
Today I made this pickle following your recipe with just a small tweak, that I added a few ginger juliennes and a pinch of hing. It tastes super👌👌 so thank you so much for the recipe as well as the humour while sharing the recipe 👍😄
I love to learn Indian recipes. Thank you!
Can you imagine if you went big on all Indian pickles in existence and took ownership of that space here on TH-cam? 😊😊😊😊
Thank you , I 'll remember this🙂
Hello Shrikan, I made this recipe on Monday 300grams grated carrots. It's Wednesday today and it's gone. It was so delicious, I'll be making it again 😊
So glad that you loved it :) .
@@HappyBellyfish can we add vinegar as brine?
You’re adorable and hilarious. Love the way you present.♥️🇨🇦
Thank you so much 😀
Srikant, isn't there a Indian tradition of touching the food you are cooking so that you transfer good prana and love into the food you are making for others? I've enjoyed carrot pickle in Indian restaurants as a complimentary food served like an appetizer. I've often seen it sliced in thin 2-inch long sticks. I've made my own version with a bit more mustard and my own lacto-fermented lime (limes cut into small pieces and salt brine fermented in a jar in the sun for two weeks).
Best fermented recipe I've seen! I'm going to try this today!
Lovely no oil. Simply superb. Will make it pronto
I like your carrot instant pickle demo prepration video, with sweet voice
Thank you for the recipe & the humour.
I think we must touch the food we prepare. We transfer our love through food that way I believe. My secret ingredient, haha. Maybe that's why my food always turn out great 😊
I'll check out the website. Thank you
Thank you for getting me into the kitchen. Love your cooking 🍳
Just made this...its delicious 😋! Added some ginger and tumeric. Thank you ❤
It’s real recipe. I have to make right now I mean for lunch. Thanks.
I like that you said if you make it too hot people will look but not eat it and it will last for five years 😂 9:14
Love your recipe and humor 😁, thanks from NYC.
💚🏜️ I have a friend from India, I will make this to share with her 💚
It’s mouthwatering recipe 👍
I always enjoy your videos. You have such a pleasant delivery, and you're an amazing teacher! Thank you for this video.
Thank you so much!
A skewer into the carrot and a speed peeler makes great wide thin pieces and can be very quick.
Great tip!
Thank you for your lovely pickle
I liked two things, to be honest. The pickle you presented is really easy to make. Add to that, you can eat it without shame! But what attracted me more was your demeanour! I could see a subtle sense of humour there, which is a must in any business; not to make it look like a labor, rather than a teaching entertainment. You were successful there. And, of course, I liked the pickle. I liked your recipe. Liked your tasteful demonstration even Moore. Congratulations, Srikant!
Thank you very much for such nice words, it is very encouraging.🙂🙏
I put some parsley in it, it turn out wonderful! Thank you for the recipe!
Delicious Things Easily 👌👌That’s just what we want. Thank you 💕💕
U did a great job. why r some people criticizing
Very well made video.
Wow..looks tasty.... will try it one of these days...
Thanks for great pickle
Whoa! Definitely trying this!
I'm from Malaysia.TQ for this recipe. Will make soon.
Thank you for sharing recepi, I will try it
Thanks for sharing wonderful recipe
This looks delicious! Thanks for the recipe
Beautiful!! Love it!! God Bless!!
Thank you :)
please make latest version of Sauerkraut
Add fresh ginger, amba haldi, raw haldi (available in the winters) to this pickle. It will taste excellent 👌 and is a great immunity booster, prevents cold, cough, flu, bronchial problems.
What is haldi?
@@judyloupis1010turmeric
@@judyloupis1010 turmeric in Hindi
It's a mind blowing outstanding ur recipe
Looking forward to trying this.
Mouth watering 😋 recipe Thanks for sharing it 🙏 😋
I'm trying soon your recipe.
This looks great
I first found you when looking for a chai tea recipe. You were very memorable, humorous, and gentle.
Now I found you and your wife when searching on fermenting. Glad I did. You both are very well spoken and have a lot of cultural wisdom to share from your various perspectives. Thank you. 🌿
Thank you so much :) Your compliments made our day :)
In pickles, eventually the chillies lose their heat gradually. I use marwar red chillies in pickles I make but after sometime it becomes normal. Maybe the vinegar or lemon juice overwhelmes it. Also the pounded mustard seeds give good tartness. I think everything gets balanced.
Grate raw turmeric and add with carrots. I do that with ginger & garlic (no carrots)
Great! If you could share pineapple pickle please.
Look delicious thank you
Thank you 🙏
Will try, looks good
Blessings!
I cannot wait to try this.
This looks awesome! Will definitely try to make it. If I use fresh curry leaves, should I also use a handful of that as well? Thank you.
Thank you 🙂. You can use the same amount.
Good. It will not ferment . Thats how the picke lasts for an year. Use spoon or fork. The more you meddle with your hand, the more fermentation or,mould or fungus. . Good job.
Wow. I love this pickle. I added ginger and tumeric. Unfortunately I don't have any curry leaves so will try it again after I get some. I thought it was going to be too hot but I love it. Thanks!
Go to any indian store u'll find it
@@avi......2091 yes, well i used to live in london and that would have been easy. Here in rural andalicia its a bit harder. They are on the shopping listvfor when i find an asian food shop. Be faster to grow them.
@@michellep1718 wait until indians reach there and open indian stores 😂
@@avi......2091 I can't wait!!! That would be amazing.
Beautiful salad 🥗
धन्यवाद।मै फरमेंटेड फूड की रेसिपी ढूंढरही थी।
Can someone tell me if you can substitute curry leaf powder for the dry curry leaves.
Much appreciated!
apologies , I was away for quite a while. You cannot substitute it with curry leaf powder. You can skip it if you do not have the whole leaves ( dry or fresh ) . Curry leaf powder works great in some spice mixes or it can be added to a green smoothie, or face or hair masks. You can also use it to garnish a rich Indian curry recipe at the end ( about 1/2 a teaspoon sprinkled on top for a portion of 4 )
Nice and informative
കൊള്ളാം ഇങ്ങനെ പച്ചക്കിട്ടൽകുഴഞ്ഞപ്പോകേള ഇതാണ് നല്ലത് you are wonderfull butler
Can you show the thing to look after three days if it's fermentation process?
This guy is a comedian. I love the five-year-old pickle joke.
Then you enjoy it.😂
I want to know one thing only, do I have to cover with the cloth,so that oxigen will go inside the bottle ,or have to put the tight lid so oxigen does not go inside the bottle.which one is correct ?
You don't need oxygen for the fermentation process to occur here, so you can use a tight lid. Normally this pickle is eaten just after a couple of days or even right away, if you go for longer fermentation, make sure that the carrots are fully submerged in its juice.
I am in Poland and don’t have acces to the curry leaves (I don’t even know what they are😆),otherwise I will definitely make these picked carrots. Sounds delicious… Being soooo spicy ho, it will kill any bugs hiding in my body😆.
😂 you can still make it without the curry leaves.
@@D-Orro Same here in Germany, but you can get them online, e.g. the "great river".
E@@achimwasp thank you so much.
What’s the shelf life??
Why not.Its tasty.
WOW THIS LOOOKS YUMMY😊👏 👌 WILLL MAKE SOOOON TO BE SERVED WITH SHOLEY BHTUREY 😊😊😅😂THANKYOU FOR SHARING 😊😘
I don't understand. How does it ferment without adding any sugar? Is the sugar content of carrots enough to start the fermentation? I am going to try it though and with turmeric. Thanks for sharing. Can I use vinegar instead of lemon juice?
The same can be done with onions. 👏
Yum!
Nice
Thank you
Carrots is in season now and l certainly don t want the sweet.
Can you do pumpkin pickle or zukinni
Thanku.i needed this
Do we use any preservative for using it for a longer time?
This pickle is made to last a week in a refrigerator. If you want to preserve it for long then you may want to keep it under the brine.
Yummy yummy ❤❤❤❤
Where can I get curry leafs...I live in Portugal. I have the chillies in my garden.
It looks delicious. But, can I make it without the chillies? I can not eat anything hot!
Yes absolutely. 🙂
👍👍😋😋
It would be good if u could list out ingredients in English below all yr videos.
Is a click on the provided link to the written out recipe really too much work for you?
Hi chef, what do you suggest if someone living in cold climate wanted to try your healthy pickles. Please reply
This pickle was made during a sunny Russian spring afternoon with single digit temperatures outside. Even if you leave the jar outside on the counter at room temperatures it will soften the carrots in a day or two. This jar should then be stored in a refrigerator so that it can last for up to a week. Since it is not preserved in oil or brine this is not going to last long for several weeks.
Nice video.
Could I pickle fresh wild mushrooms ?
How do people typically eat this stuff? What do you put it on?
Like any other relish, a tablespoon or two can be added to your salads, and your meals as a side.
Curd rice , side dish
Brilliant, but I've always been too scared of making pickles... No oil needed?
You won't need any oil. It is not something that is meant to last beyond 10 days , stored in a refrigerator.
Is it curry patta or bay leaf tezpatta
Do i have to keep it in the sun for 3 days?... We dont get many hrs of sun in a day.😢
You can keep it at room temperature too for a few days and then transfer it to a refrigerator.
How many days to ferment before eating and how many days it can last in refrigerator
leave it for 2 days and you can put it rightaway in the refrigerator. It ferments slowly. And consume the whole thing within 10 days of making it .
Well me ye search ker rhi thi ek function ke liye lekin kal jana hai aj mila mujhe😢
can we make it salt free ?
yes ofcourse !☺
@@HappyBellyfishdoesn't the salt help to preserve?
Isn't adding of lime in pickle is hazardous as it obstructs fermentation kindly clear this point. Thanks
Hazardous - definitely not. It slows down the fermentation but it happens at a slower pace. The carrot is much softer in texture in two to three days time. This is a pickle that cannot be kept for a very long time. Ideally it should be consumed in two weeks time and also stored in a refrigerator since it is not submerged in water or oil.
Lime acts as natural preservative. Anything you add with lime and salt turns into pickle. Even just lime immersed in salt turns into healthy pickle after say 15 days to one month.
@@HappyBellyfishcan we add oil to this recipe if it helps to preserve longer?
👌
I have the soft carrot from India and just the mix. I want to eat it as soon as finish making it. Do I need to take the moisture out of the carrots and let dry or can I skip the moisture removal and drying method?
No, you don't have to take the moisture out at all. This is a type of relish that lasts just a few days.
@@HappyBellyfish thank you for replying 🙏
I would add the lemon jest too.
Does curry leaf taste like curry powder?
Not at all. Its actually known as Kadi Patta ( bitter leaf ) , owing to its bitter taste. It is extensively used in Making several curry recipes , which is why it has got its colloquial name curry leaf.
Is there a substitute for curry leaves? I never saw it in my country
There is no substitute but it is totally alright if you skip this ingredient.
Can we also make it with beetroot?
Yes you can :)