Carrot and Bean Pickle

30 Sep

Carrot and Beans Pickle.

Carrots and fresh green beans are chopped into couple of inch long pieces. Mustard seeds and coriander seeds are ground finely and mixed with lemon juice and oil. Chopped vegetables are tossed in the prepared spices and left in sun light for couple of days before the pickle is ready.
Makes: around 1 1/2 Cups of Carrot and Beans Pickle.


Baby Carrots 7 or 1 Regular Carrot
Fresh Green Beans 5
Mustard Seeds 1 tbsp
Coriander Seeds 1 tsp
Turmeric Powder 1/4 tsp
Lemon Juice 2 tsps
Salt to taste
Peanut Oil 1 tbsp

Method of preparation:

Wash, peel, remove ends and pat dry carrots.
Halve and thickly slice the carrots into 2 inch long pieces.
Clean well, remove ends, halve and chop the beans into 2 inch long pieces.
Heat the oil a bit and cool it completely.

Grind mustard seeds and coriander seeds into coarse powder using a spice blender.
In a mixing bowl, add the ground mustard and coriander seeds along with turmeric powder and salt.
Then add the chopped carrots and beans to the mixture along with lemon juice and oil.
Mix everything well and transfer to a clean dry glass or ceramic or plastic jar.

Let the pickle sit for couple of days in sun light before using.
Serve carrot and bean pickle with yogurt rice etc…
Notes:Make sure to take necessary pickling precautions to lengthen the pickle life.

Suggestions: Make sure to leave the pickle for more time if any of the ingredients seems raw and flavorless.
Variations: You can also add few tsps of red chili powder along with other spices for extra spice. Any other thinly sliced raw vegetables can be added.
Other Names:Carrot and Bean Pickle.

3 Responses to “Carrot and Bean Pickle”

  1. lubna October 19, 2009 at 11:32 pm #

    new combination.

  2. Ashish J August 27, 2010 at 3:08 am #

    Wow, i think we usually see more of carrot-potato pickles than these

  3. sawood June 11, 2011 at 7:24 am #

    There is a Mauritian version of this pickle:

    the sliced carrots ( in Juliennes), beans and white cabbage are left to dry in the sun, then mixed with turmeric, crushed mustard seed, and toasted garlic. All is blended in some vegetable oil, or preferably olive oil.

    This is a good accompaniment to grilled fish, or octopus salad.

    It cab be kept in the fridge for quite some time….. but it is normally eaten up quite fast!

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