Instant Pickled Carrot With Ginger

Name: Instant Pickled Carrot With Ginger
Total time: 10 min
Yield: 1 1/2 cups
Cuisine: indian
Ingredients: 1 large carrot, peeled and julienned; 1/4 cup fresh lime juice (from 2 limes); 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons); 2 scant tablespoons kosher salt; 1 small green chile, such as serrano, seeded then finely chopped

Recipe from Usha Prabakaran

Adapted by Tejal Rao

Published Jan. 8, 2020

Instant Pickled Carrot With Ginger — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 10 minutes
Rating: 4(302)
Comments: Read comments

Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, “Usha’s Pickle Digest.” Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese. —Tejal Rao

Featured in: India’s ‘Pickle Queen’ Preserves Everything, Including the Past

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Ingredients

Yield:1½ cups

1large carrot, peeled and julienned
¼cup fresh lime juice (from 2 limes)
1(2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2scant tablespoons kosher salt
1small green chile, such as serrano, seeded then finely chopped

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl, combine all ingredients; toss thoroughly.
Step 2
Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.

Ratings

4 out of 5

302 user ratings

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Comments

Ann Sharp5 years ago

Only use 2 scant teaspoons of salt. 2 Tablespoons makes it inedible!

Shyamela5 years ago

This is made in my parents house at least once a week in Chennai. We also do a chonka (tempering) with mustard seeds in oil. Delicious. Transforms carrots into something much more exciting!

Kamlesh Dass5 years ago

Excellent recipe. I also use vinegar in place of Lime juice frequently at times for the Punjabi taste.

yangzone1 year ago

Instead of finely chopping the ginger shave the peeled ginger with a potato peeler. The translucent slices have a texture all their own without the sharp ginger fiber.

Joe2 years ago

Awful. Two tablespoons of salt was WAY too much. Maybe I’ll try another time with two teaspoons, but DO NOT FOLLOW THE RECIPE. Blech.

Cassie3 years ago

I used 2 scant tbsp and thought it was fine as written. I added about a tsp of honey to cut the intensity of the salt, lime, and ginger a little. Delicious!

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