Stir fry Carrot pickle with ginger

Stir fry Carrot pickle with ginger is a dish made by sautéing grated carrots and ginger with some spices and pickling agents, it is a great way to add some flavor and nutrition to your meal. Here is a recipe for Stir fry Carrot pickle with ginger:


  • 2 cups grated carrots
  • 2 tablespoons of grated ginger
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/4 teaspoon asafoetida
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1/4 cup of vinegar
  • 1/4 cup of sugar
  • Salt to taste


  1. In a pan, heat oil over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds.
  2. Once the mustard seeds start to pop, add asafoetida and grated ginger. Sauté for 30 seconds.
  3. Add grated carrots, turmeric powder, red chili powder and salt, stir well.
  4. Cook for 3-4 minutes, or until the carrots are tender.
  5. Add the vinegar and sugar and mix well.
  6. Cook for another 2-3 minutes or until the liquid has been absorbed by the carrots
  7. Turn off the heat and let it cool down. Once it reaches room temperature, transfer it to a clean, dry jar and store it in the refrigerator. It can be enjoyed as a side dish or as a condiment.

Note: The pickle will last for up to a month if stored in the refrigerator. You can adjust the amount of sugar and vinegar to your taste preference.

Enjoy your Stir fry Carrot pickle with ginger!


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