Equipment
Ingredients
Pickle Base
- 1 carrot, peeled and julienned
- 60 ml lime juice, freshly squeezed
- 15 g ginger, peeled and finely chopped
- 9 g salt
- 1 green chili, seeded and finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 13 kcal
- Protein
- 0 g
- Carbohydrates
- 3 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 606 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 89 mg
- Calcium
- 10 mg
- Iron
- 0.1 mg
- Magnesium
- 4 mg
- Phosphorus
- 10 mg
- Zinc
- 0.1 mg
- Vitamin A
- 167 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.2 mg
- Folate
- 6 mcg
- Water
- 31 g
Sources: USDA FoodData Central
Method
Place the julienned carrots, lime juice, chopped ginger, salt, and chopped green chili into a medium mixing bowl.
Stir the ingredients together thoroughly until the salt has fully dissolved and the vegetables are evenly coated.
Transfer the mixture into a clean glass jar. Serve immediately or store at room temperature for up to 1 week.
Chef's Notes
- For optimal texture, use crisp, fresh carrots. Older carrots can become mushy when pickled.
- Adjust the amount of green chili to your spice preference. For a milder pickle, remove the seeds and membranes entirely.
- The salt not only seasons but also draws out moisture from the carrots, contributing to their crispness and allowing them to absorb the tangy flavors.
- While this recipe is designed for immediate consumption, allowing it to sit for 30 minutes to an hour at room temperature will deepen the flavors before serving.
Storage
Refrigerator: 2 weeks — Flavor will continue to develop as it sits.
Troubleshooting
Pickle is excessively salty
Cause: Incorrect salt measurement or very small carrot used.
Fix: Add more julienned carrots or a squeeze of extra lime juice to balance the flavor.
Prevention: Weigh the salt and carrot for precise ratios.
Carrots are too tough or woody
Cause: Julienne cuts were too thick.
Fix: Let the pickle sit at room temperature for 1-2 hours to allow the acid to soften the fibers.
Prevention: Ensure carrots are cut into very thin matchsticks.
Cultural Context
This quick pickle, often called 'Gajar nu Athanu' in Gujarati cuisine, is a staple accompaniment to Indian meals, especially during festive occasions. It provides a refreshing contrast to rich, spiced dishes and is a way to preserve seasonal produce.
