Hare Krishna Carrot Pickle is a crunchy and tangy condiment that adds a delightful flavor to any meal. This traditional pickle, made with fresh carrots and a blend of aromatic spices, is ideal for those following a sattvic diet and suitable for offering to Krishna.
Hare Krishna Carrot Pickle is a crunchy and tangy condiment. Prepared with love and devotion, this carrot pickle is a beloved addition to many meals among devotees.
Serving Suggestions
Hare Krishna Carrot Pickle can be enjoyed in various delightful ways:
- With Rice: Serve alongside plain basmati rice or pulao for a crunchy accompaniment.
- With Bread: Pair with roti, naan, or chapati for a delightful combination.
- As a Side Dish: Serve as a side with curries and dals to enhance the meal.
- With Snacks: Use as a tangy dip for snacks like pakoras or samosas.
These serving suggestions not only enhance the taste of meals but also foster a sense of community and togetherness when shared with fellow devotees.
Importance of Proper Marination
Allowing the carrot pickle to mature for at least one week ensures that the flavors fully develop. The daily shaking or stirring of the jar helps to evenly distribute the spices and oil, resulting in a well-marinated pickle.
Recipe Yield
This recipe makes approximately 2 cups of carrot pickle. Store any leftovers in an airtight container in a cool, dry place to keep them fresh and flavorful. The pickle can be enjoyed for up to several months if stored properly.
PrintCarrot Pickle Recipe
Hare Krishna Carrot Pickle is a crunchy and tangy condiment, inspired by the principles of bhakti yoga. This rich pickle combines simple, wholesome ingredients to create a versatile addition to your meals. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus 1 week for maturation)
- Yield: 2 cups 1x
- Category: Condiment
- Method: Marinate
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 500 grams fresh carrots, washed and dried
- 1/4 cup mustard oil
- 2 tablespoons salt
- 1 tablespoon turmeric powder
- 2 tablespoons red chili powder
- 1 tablespoon fenugreek seeds (methi)
- 1 tablespoon fennel seeds (saunf)
- 1 teaspoon nigella seeds (kalonji)
- 1 teaspoon asafoetida (hing)
Instructions
- Prepare Carrots:
- Wash and dry the carrots thoroughly. Cut them into bite-sized pieces.
- Mix Spices:
- In a large bowl, combine turmeric powder, red chili powder, salt, fenugreek seeds, fennel seeds, nigella seeds, and asafoetida.
- Coat Carrots:
- Add the carrot pieces to the spice mixture and toss well until all pieces are evenly coated.
- Heat Oil:
- In a small pan, heat mustard oil until it reaches smoking point. Allow it to cool slightly but remain warm.
- Combine Oil and Carrots:
- Pour the warm mustard oil over the spiced carrot mixture and mix thoroughly.
- Store:
- Transfer the pickle to a clean, dry glass jar. Ensure that there is enough oil to cover the carrot pieces completely.
- Mature:
- Seal the jar tightly and store it in a cool, dry place for at least one week before consumption for flavors to develop fully.
- Shake Daily:
- Remember to shake or stir the jar daily to ensure even marination.
Notes
- Adjust Spice Levels: Adjust the amount of red chili powder and salt to suit your taste preferences.
- Serving Tip: Serve the carrot pickle with rice, bread, or snacks for a tangy and flavorful addition.
- Storage: The pickle can be stored in an airtight container in a cool, dry place for several months.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 20 kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0g