Carrot Pickle | Zero Oil Pickle

My love for pickles is becoming inconsistent.Sometimes I love to have pickles with everything- bread toast, chapthi and most important of all curd rice. And then there are times when I don’t even bother to look at the bottle of pickle that sits on the refrigerator door.There are only a few that I love and that’s why they are the only ones featured in this blog.

Generally, most of the pickles call for loads of oil and spices These two along with salt are good preservants. Sometimes, it nice to have a pickle that has less or practically no oil and no pickle masala.

I realized this while writing this recipe last week when I did ‘cooking carrots in 3 ways’ as the theme for blogging marathon. I wanted to post this carrot pickle but then other recipes stood in the lime light.So I though it is better to post the pickle recipe today since I am doing  Zero Oil Cooking as the theme for Blogging Marathon #23, Week 3.


This simple pickle does not require any cooking and gets done in a jiffy and can be consumed at the end of the day.Just 4 ingredients and you are ready to bite into a tangy ,crunchy pickle.

I used :


Juice of 2 limes
Carrot – 1 large, cut into strips
Rock salt to taste
Green chillies- 2, finely chopped

Put all the ingredients into a sterilised bottle and give it a good shake. Leave it out in the sun for 4-5 hours and you are good to go..So simple right!!!!

The only point to note here is- make this in small quantities and keep it refrigerated  Since we don’t cook it / add pickle masala and oil it may spoil fast. And of course, adjust the quantity of green chillies to suit your taste.

I had this with a big bowl of curd rice yesterday and it really pepped up a humble dish…..

Bon Appetit…