Spicy Carrot Relish (Pickled Style – “Jarred Carrot Salad”)

This looks like a spicy shredded carrot pickle/relish, often stored in jars for snacking or as a side dish. It’s crunchy, tangy, lightly sweet, and mildly spicy—great with rice, grilled meats, or sandwiches.

🛒 Ingredients (makes ~4–5 jars)

🥕 Vegetables

• 1 kg carrots (peeled & shredded)
• 1 green bell pepper (finely chopped, optional)
• 2–3 green chilies (finely chopped)
• ½ cup fresh cilantro (chopped)

🧄 Aromatics

• 5–6 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 1 medium onion (finely chopped, optional)

🧂 Pickling / seasoning mix

• ½ cup white vinegar (or apple cider vinegar)
• 2–3 tbsp sugar (adjust to taste)
• 1½ tsp salt (or to taste)
• 1 tsp chili flakes (or more for heat)
• 1 tsp mustard seeds (optional but authentic)
• ½ tsp turmeric powder (for color & earthiness)
• 2–3 tbsp oil (neutral or light olive oil)

🌶️ Optional flavor boosters

• 1 tsp cumin seeds
• 1 tbsp lemon juice
• Pinch of black pepper

🔪 Instructions

1. Prep the carrots

• Peel and grate carrots finely or coarsely (depending on texture preference)
• Lightly squeeze out excess moisture if very watery

2. Make the flavor base

• Heat oil in a pan over medium heat
• Add mustard seeds (let them pop)
• Add garlic, ginger, and onions
• Sauté for 1–2 minutes until fragrant

3. Add seasoning

• Stir in:
  • Turmeric
  • Chili flakes
  • Salt
  • Sugar
• Mix well to form a spiced base

4. Add carrots

• Add shredded carrots to the pan
• Stir-fry for 3–5 minutes (just slightly softened, still crunchy)

5. Add vinegar & finish

• Pour in vinegar
• Add lemon juice (optional)
• Mix thoroughly and cook for another 1–2 minutes

6. Cool & jar

• Turn off heat and let mixture cool completely
• Stir in chopped cilantro and green chilies
• Transfer into clean, sterilized jars

🫙 Storage

• Refrigerate for best freshness
• Lasts 1–2 weeks in the fridge
• Flavor improves after 24 hours

🍽️ How to use

• With rice or dal
• Inside sandwiches or wraps
• As a side with grilled chicken or fish
• With flatbreads or noodles

💡 Tips for best results

• Don’t overcook carrots—they should stay crunchy
• Adjust vinegar for more or less tang
• Add a bit more sugar for sweet-spicy balance
• Always use clean, dry jars to extend shelf life

⏱️ Quick Info

• Prep: 15–20 min
• Cook: 10 min
• Rest: overnight (best flavor)